Efficiency and Energy Consumption Analysis of Infrared-Assisted Drying of Oyster Mushrooms

Abstract

The potential of infrared drying to enhance energy efficiency and condense drying periods has been increasingly recognized. The present study is centered on the application of infrared lamps to extend the shelf life of oyster mushrooms, a widely consumed species. The drying performance and energy consumption of these mushrooms were evaluated using a batch method, highlighting the influence of varying power levels (432 W, 504 W, and 624 W), drying air velocities (1.2 m.s -1 and 1.5 m.s -1 ), and mushroom weight (500 g and 750 g) on the drying process. Parameters including changes in water content, specific energy consumption (SEC; kWh. kg of water -1 ), and drying energy efficiency (%) were meticulously observed. It was found that drying energy efficiency varied between 40.01 and 53.95%, while the SEC ranged from 2.81 to 3.58 kWh. kg of water -1 . The combination of 624 W power, 1.5 m.s -1 of drying air velocity, and a mushroom weight of 750 g yielded the highest drying efficiency (53.95%) and the lowest SEC (2.81 kWh. kg of water -1 ). Furthermore, the shortest drying time was observed when the conditions were adjusted to the highest power level (624 W), fastest air velocity (1.5 m.s -1 ), and lowest sample weight (500 g). This study underscores the promise of infrared drying in optimizing the drying process of oyster mushrooms, with implications for broader applications in food preservation.