Microwave drying of edible mushroom

Abstract

Mushroom cultivation is a major fermentation industry, which involves the bioconversion of cellulose waste into edible biomass. The cultivation of mushroom has a great potential for the production of protein rich quality food and for recycling of cellulose agro-residues and other wastes. The moisture content of freshly harvested mushroom is 70-90% based upon the variety. In view of their highly perishable nature and commercial value, the fresh mushrooms can be processed to extend their shelf life such as canning, drying, pickling, etc. Drying preserves mushrooms for very long periods of time with little or no deterioration in flavour or quality. Drying methods vary from sun/air drying to machine drying (dehydrators) to microwave drying. Microwave technology is a relatively new and the literature concerning this technology is rapidly growing. Microwave drying with the combination of other drying methods like hot air drying, vacuum drying, freeze drying, etc., effectiveness of these drying combinations, different pre-treatments and future potential of this technology has been explained in this paper.