Group Members :

NUR SAHRIZAN BINTI SERMAN (D20091035075) NOOR HAFIZAH BINTI NASIR (D20091035083) SANDRA MERU (D20091035087) NOR IZATI BINTI MAT YUSOFF (D20091035136) SITI NURUL SHAHIDA BT MOHD ABD HADI (D20091035137)

It works by removing water molecule from foods. This will inhibit growth of microorganism and maintain the quality of food

By evaporation

Water in foods is removed by evaporation process Usually used in air drying, sun drying, smoking or wind drying

Types of food drying

Water in foods is removed by sublimation process Used in freeze drying where the food is frozen first

By sublimation

On this project, we choose to use food drying by sublimation because it is much more effective with environment around us and also it is much easier to find the equipment to conduct the drying process

Oyster mushroom
characteristic

Cap Oyster or fan shaped, usually 2-10 inches across (5-25 cm). Often grow in a shelf-like formation with overlapping clusters. Smooth, with no warts or scales. Usually white to light brown with firm, white flesh. The gills are white, and are attached to and running down the cap and stem (decurrent). Smell Said to have a mild anise odor, meaning they smell a little sweet like licorice.

Stem They may not have a stem. If they do it will often be stubby and off-center if the mushroom is growing on the side of a log. If it's growing on the top you will see a more well developed stem. No ring around the stem, and no sack around the base. Flesh is white

Spore print White to lilac-gray. It's best to make the spore print on a dark background Habitat These mushrooms are saprotrophic, meaning they feed on dead material, in this case wood. Thus you'll find them growing on logs or sick or dying trees. Most often found on deciduous hardwoods (trees that lose their leaves). Beech and aspen trees are common. Sometimes found on conifers as well.

Sunlight

Oyster mushroom

Time taken Mass before dried Mass after dried Mass difference Odor before Odor after

5 hours 7.9704g 5.6246g 2.3458g weak weak

Hypothesis

Drying mushroom by using oven is more effective way to dry food Type of mushroom, time taken for drying
Method of drying Mass lost after drying process

Fixed variables
Manipulated variables Responding variables

Materials and apparatus

Mushrooms, hair dryer, oven, sunlight, Petri dish, analytical balance and forceps.

Procedure: 1. Weigh the mushroom and record the weight. 2. Put the mushroom into an oven for 4 hours. 3. After 4 hours, weigh the mushroom. 4. Record the weight. 5. Repeat the experiment with different methods; hair dryer and sunlight. Results: Type of drying Oven Hair dryer Sunlight Weight before drying Weight after drying Weight lost

Oven
Oyster mushroom

Time taken Mass before dried Mass after dried

4 hours (65oC 70oC) 4.7442g 1.3820g

Mass difference
Odor before

3.3622g
weak

Odor after

weak

Hair-dryer
Oyster mushroom

Time taken Mass before dried

1 hour 7.9704g

Mass after dried

Mass difference Mass after rehydrated Odor before Odor after

0.8577g
7.1127g 2.5654g weak weak

One cup of mushroom contains around 28 calories

Excellent source of niacin(vitamin B3

Source of pantothenic acid (vitamin B5)

Source of riboflavin (vitamin B2)

Nutrition content in raw oyster mushroom

Oyster mushroom also provide vitamin D

Good source of selenium

Benefits of drying mushroom

- prevent the growth of bacteria -can be stored for a long time up to 12 months when stored in a cool, dry area in an airtight container -light, exported to other countries -reduce pungent smell -calorie content does not change -dried mushroom can rehydrated back to original and it increase in volume by 3 - 4 times when rehydrated

GUIDELINES TOWARDS IDEAL FOOD DRYING

SPEED OF DRYING

TEMPERATURE

HUMIDITY AND VENTILATION

UNIFORM DRYING

SUCCESSFUL DRYING??

Although there are variety methods in food drying, this process is not as precise as canning and freezing because there are many factors involve. Trial-and-error approach should be used to find what suits best for different kind of food.