Drying and rehydration of Oyster mushroom

Abstract

Dehydration and rehydration processes of Pleurotus ostreatus fruiting bodies were investigated in this work. Mushroom samples were dehydrated at 40, 50 and 60 °C, using drying air with relative humidity of 75 %. The rehydration was investigated at different temperatures of immersion water (25, 55 and 85 °C) and different immersion times (30, 75 and 120 minutes). The best rehydration occurred for the samples dried at 40 °C. The rehydration could be done in water at room temperature, during 30 minutes. Water sorption isotherms of samples were determined at 30, 40 and 50 °C. Both GAB and BET models satisfactorily represented the experimental data of moisture sorption of dried mushrooms.