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VOL. 8, ISSUE 2 (2024)
Drying of mushrooms: A review
Authors
Gayatri S Karle, Vilas A Salve, Kailas J Kamble, Vikram P Kad, Ganesh N Shelke
Abstract
The consumption of edible mushrooms has
increased throughout the world due to its high nutritive value, texture and
flavour. Mushrooms are a valuable source of nutrients, bioactive compounds, and
dietary fiber, making them a popular ingredient in both culinary and
nutraceutical applications. Mushrooms, being highly perishable, require
preservation techniques such as drying to extend their shelf life while
maintaining their nutritional and medicinal properties. This review explores
various drying methods used for mushrooms, including conventional hot air
drying, freeze drying, vacuum drying, and microwave drying. Recent advancements
in drying technology, such as the use of combined methods (e.g.,
microwave-assisted and vacuum drying), are highlighted for their potential to
improve quality while reducing energy consumption. This comprehensive overview
aims to provide insights into the selection of suitable drying techniques for
mushrooms, contributing to improved product quality and sustainability in the
mushroom processing industry.
Pages:69-73
How to cite this article:
Gayatri S Karle, Vilas A Salve, Kailas J Kamble, Vikram P Kad, Ganesh N Shelke "Drying of mushrooms: A review". International Journal of Chemistry Studies, Vol 8, Issue 2, 2024, Pages 69-73
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