Open AccessDRYING CHARACTERISTICS AND KINETICS OF LOVASTATIN DEGRADATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) SLICES
Author(s) -
Engin Demiray
Publication year - 2019
Publication title -
latin american applied research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 23
eISSN - 1851-8796
pISSN - 0327-0793
DOI - 10.52292/j.laar.2019.74
Subject(s) - mushroom , oyster , pleurotus ostreatus , lovastatin , chemistry , moisture , food science , botany , degradation (telecommunications) , pulp and paper industry , horticulture , biology , biochemistry , ecology , organic chemistry , engineering , telecommunications , cholesterol
Oyster mushroom slices were dried using hot air dryer. The lovastatin content in oyster mushroom slices during drying was evaluated at 45, 55 and 65˚C. The first-order reaction model adequately described degradation of lovastatin. In this study, the modeling of the drying process was also performed. Four mathematical models were fitted to the experimental data. The performance of these models is evaluated by comparing the coefficient of determination, root mean square error and reduce chi-square between the observed and predicted moisture ratio. The Page model gave the best results for describing drying of oyster mushroom slices.