Data on drying kinetics, moisture sorption isotherm, composition study of Ethiopian oyster mushroom (Pleurotus ostreatus mushroom) drying in tray dryer
Talbachew Tadesse Nadew,
Tsegaye Sissay Tedla,
Yonas Desta Bizualem,
Shimeles Nigussie Abate,
Lemlem Tadesse Teklehaymanot
Affiliations
Talbachew Tadesse Nadew
Department of Food Engineering, School of Chemical and Mechanical Engineering, Kombolcha Institute of Technology, Wollo University, 208, Kombolcha, Ethiopia; Department of Chemical Engineering, School of Chemical and Mechanical Engineering, Kombolcha Institute of Technology, Wollo University, 208, Kombolcha, Ethiopia
Tsegaye Sissay Tedla
Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, 16417, Addis Ababa, Ethiopia; Sustainable Energy Centre of Excellence, Addis Ababa Science and Technology University, 16417, Addis Ababa, Ethiopia; Corresponding author at: Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, 16417, Addis Ababa, Ethiopia.
Yonas Desta Bizualem
Department of Chemical Engineering, School of Chemical and Mechanical Engineering, Kombolcha Institute of Technology, Wollo University, 208, Kombolcha, Ethiopia
Shimeles Nigussie Abate
Department of Chemical Engineering, School of Chemical and Mechanical Engineering, Kombolcha Institute of Technology, Wollo University, 208, Kombolcha, Ethiopia
Lemlem Tadesse Teklehaymanot
Department of Food Engineering, School of Chemical and Mechanical Engineering, Kombolcha Institute of Technology, Wollo University, 208, Kombolcha, Ethiopia
Drying of mushroom up to the optimal moisture content is an important preservation technique. This research contains data of the drying kinetics, moisture sorption isotherm, and evaluation of the important functional groups of fresh and dried oyster mushroom (Pleurotus ostreatus) while drying in tray dryer using hot air-drying medium. Mushrooms contains macronutrients that used as supplementary foods and moisture that make it perishable with in short time. Various drying kinetics models at different temperatures (50, 55, 60, 65, 70, and 75 °C) for was studied for oyster mushroom drying. The drying parameters (drying temperature, air speed and mass of mushroom) of mushroom in tray dryer were optimized. Fourier transform infrared (FTIR), and Atomic Absorption Spectroscopy (AAS) was used to investigate the useful functional groups and minerals composition of the dried and fresh oyster mushroom. Further proximity study was conducted. This dataset is publicly available for researchers, industrial sectors, and research laboratory to optimize and save time.
