Effect of Drying Condition on Shiitake Mushroom Flavor

Abstract

The aim of this work was to study the occurrence of Lenthionine of Shiitake mushroom atchosen drying conditions with the influence of two different parameters: moisture and temperatureof the mushroom.

The results showed that the exponential models used for predicting of moisture andtemperature fit reasonably well with the experimental data. The similar pattern of the changes inLenthionine content was found in all conditions used i.e. 70 ^oC for 9 h; 40 ^oC for 6 h and changedto 60 ^oC for 6 h; 10 ^oC step change from 40 ^oC to 70 ^oC (3 h 20 min time interval) for total of13 h 20 min. The maximum amount of Lenthionine for each condition was at 9, 6 and 11.67 h,respectively, with less than 13% moisture content (db) of products. Semi-empirical of exponentialmodel developed by Rattanasomboon gave the good prediction for Lenthionine amount only atconstant drying temperature. Critical time, a significant parameter, could not be calculated whenthe drying temperatures were changed during the process. This subsequently resulted in unpredictableLenthionine content. However, this model could predict the intensity of mushroom flavor whencritical times were obtained from the experimental data.

Keywords : Shiitake Mushroom / Lenthionine / Drying / Mathematical Model