Vol. 11, Issue 4 (2022)

Author(s):
Nikhil Kumar, Genitha Immanuel and SK Goyal

Abstract:
Mathematical calculations were established for energy consumption analysis of the vacuum-freeze-drying process of button mushroom. The energy consumption and the distribution of energy in the vacuum freeze drying were evaluated. Three samples of Button Mushrooms were taken (without boiling, segment before boiling and segment after boiling) and the working pressure of 0.75 Torr or 100 Pa and temperature (-28 °C) was considered for experimental investigations. The effects of various operation conditions on the energy consumptions in the three stages viz: freezing, primary and secondary drying were investigated. Energy consumption during vacuum freeze drying on working pressure 0.75 Torr or 100 pa and -28 °C temperature for product and residence time of 60 min (3600s) was found to be 24578.90 W. Total heat transfer area is 5.580 m², Overall heat transfer coefficient is 62.68 (w/m² °c). Moisture content was reduced during vacuum freeze drying in all three samples but more moisture was reduced in Segment before boiling (SAB) than Segment after boiling (SAB). The moisture in whole button mushroom without boiling (WMBW) moisture was reduced less as compared to Segment before and after boiling.