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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.
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