Dried Mushroom

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    NUR SAHRIZAN BINTI SERMAN

    (D20091035075)

    NOOR HAFIZAH BINTI NASIR

    (D20091035083)

    SANDRA MERU

    (D20091035087)

    NOR IZATI BINTI MAT YUSOFF(D20091035136)

    SITI NURUL SHAHIDA BT MOHD ABD HADI(D20091035137)

    Group Members :

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    It works by removing watermolecule from foods.This will inhibit growth ofmicroorganism and maintain thequality of food

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    Types of

    food drying

    Byevaporation

    Bysublimation

    Water in foods is removed

    by evaporation process

    Usually used in air drying,

    sun drying, smoking or wind

    drying

    Water in foods is removed

    by sublimation process

    Used in freeze drying

    where the food is frozen

    first

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    On this project, we choose to use food drying bysublimation because it is much more effective with

    environment around us and also it is much easier to findthe equipment to conduct the drying process

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    Oyster mushroom

    characteristic

    Cap

    Oyster or fan shaped, usually 2-10 inches across (5-25

    cm).

    Often grow in a shelf-like formation with overlappingclusters.

    Smooth, with no warts or scales.

    Usually white to light brown with firm, white flesh.

    The gills are white, and are attached to and running

    down the cap and stem (decurrent).

    Smell

    Said to have a mild anise odor, meaning they smell a

    little sweet like licorice.

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    StemThey may not have a stem. If they do it will often be stubby and off-center if

    the mushroom is growing on the side of a log. If it's growing on the top you

    will see a more well developed stem.No ring around the stem, and no sack around the base.

    Flesh is white

    Spore printWhite to lilac-gray. It's best to make the spore print on a dark

    background

    HabitatThese mushrooms are saprotrophic, meaning they feed on dead material,

    in this case wood. Thus you'll find them growing on logs or sick or dying

    trees.

    Most often found on deciduous hardwoods (trees that lose their leaves).

    Beech and aspen trees are common. Sometimes found on conifers as well.

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    Sunlight Oyster mushroom

    Time taken 5 hours

    Mass before dried 7.9704g

    Mass after dried 5.6246g

    Mass difference 2.3458g

    Odor before weak

    Odor after weak

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    Hypothesis Drying mushroom by usingoven is more effective way to

    dry food

    Fixed variables Type of mushroom, time

    taken for drying

    Manipulated variables Method of dryingResponding variables Mass lost after drying

    process

    Materials and apparatus Mushrooms, hair dryer, oven,

    sunlight, Petri dish, analytical

    balance and forceps.

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    Procedure:

    1. Weigh the mushroom and record the weight.2. Put the mushroom into an oven for 4 hours.

    3. After 4 hours, weigh the mushroom.

    4. Record the weight.

    5. Repeat the experiment with different methods; hair dryer and sunlight.

    Results:

    Type ofdrying

    Weight beforedrying

    Weight afterdrying

    Weight lostOven

    Hair dryer

    Sunlight

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    Oven

    Oyster mushroom

    Time taken 4 hours (65oC -

    70oC)

    Mass before dried 4.7442g

    Mass after dried 1.3820g

    Mass difference 3.3622g

    Odor before weak

    Odor after weak

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    Hair-dryer

    Oyster mushroom

    Time taken 1 hour

    Mass before dried 7.9704g

    Mass after dried 0.8577g

    Mass difference 7.1127g

    Mass after

    rehydrated

    2.5654g

    Odor before weak

    Odor after weak

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    Nutrition content inraw oyster mushroom

    One cup ofmushroomcontains

    around 28calories

    Oyster

    mushroomalso providevitamin D

    Source ofriboflavin

    (vitamin B2)

    Good sourceof selenium

    Source ofpantothenicacid (vitamin

    B5)

    Excellentsource of

    niacin(vitaminB3

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    Benefits of drying

    mushroom

    - prevent the growth of bacteria-can be stored for a long time up to 12 monthswhen stored in a cool, dry area in an airtightcontainer-light, exported to other countries

    -reduce pungent smell-calorie content does not change-dried mushroom can rehydrated back to originaland it increase in volume by 3 - 4 times whenrehydrated

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    GUIDELINES TOWARDS

    IDEAL FOOD DRYING

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    SPEED OF DRYING

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    TEMPERATURE

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    HUMIDITY ANDVENTILATION

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    UNIFORM DRYING

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    SUCCESSFUL

    DRYING??

    Although there are variety methods in food drying, this process is

    not as precise as canning and freezing because there are many

    factors involve. Trial-and-error approach should be used to find

    what suits best for different kind of food.