Mathematical modelling and analysis of the mushroom drying process at the optimal temperature

Abstract

To preserve food is used drying method. It was found experimentally that drying mushroom caps and legs should be conducted at temperatures close to 52,5°C and 55,5°C, accordingly. In this case, we can get the product of the highest quality. Statistically, we proved that the drying processes of mushroom caps are different for fixed levels of temperature (from 40° C to 80° C, by step 10° C). At the same time, at higher temperatures, the nature of the process changes abruptly. Based on the experimental data, the polynomial regression model was built. This model can used for estimating and forecasting a specific evaporation heat at the optimal temperature.