Drying Of Kanlıca Mushroom By The Hot Air Drying Method And The Investigations Of Its Effects On Its Quality

In this study done, by providing the hot air drying of Kanlıca mushroom collected from Karabuk city; prevention of aflatoxin occurrence, shelf life extension, taking precaution against early putrefaction and decomposition, protection of the beneficent aromas in its content have been ensured. As the dried product, Kanlıca mushroom, the most consumed endemic plant spicy in terms of the vitamin and the mineral that it contains among the mushroom groups, has been used. By means of hot air drying, drying has been done at five different (30oC, 40oC, 50oC, 60oC and 70oC) temperatures. The best result in terms of water activity, colour changes, energy consumption and drying duration has been obtained in the experiments at 50oC. The water activity values of products (fresh mushroom water activity: 0,983 aw) dried in hot air drying processes have been found in 0,429 and 0,173 interval (in literature lower than 0,6) and according to the colour analysis experiments result, L*, a*, b*, C*, Ho, ∆E, BI values of Kanlıca mushroom dried at different temperatures have been calculated. According to the result of the analyses, it has been detected that the preservation of mushrooms by freezing and hot air drying is appropriate.