Study of Seasoning Powder Processing from Gray Abalone Mushroom

Table 6

Effect of convection drying temperature on the yield, color, and structure of gray abalone mushroom.

Drying temperature (°C)		Tươi	60	70	80
Image
Moisture content (%)		85.56 ± 0.96	4.41 ± 0.43	4.74 ± 0.20	4.05 ± 0.10
Drying time		0	4 h 10′	3 h 20′	1 h 20′
Yield (%)		100	7.71 ± 1.24	8.74 ± 0.74	8.43 ± 1.27
Color		78.73 ± 0.55^a1	64.64 ± 2.43^b1	60.83 ± 2.31^c1	59.91 ± 1.89^d1
		0.82 ± 0.11^c2	8,06 ± 0.27^b2	10.18 ± 1.75^b2	14.61 ± 2.85^a2
		7.33 ± 0.09^a3	3.84 ± 0.24^b3	3.30 ± 1.08c^d3	2.41 ± 0.26^d3
	TCD	0^d4	14.93 ± 2.20^c4	23.38 ± 2.03^b4	29.50 ± 2.07^a4
Description		Soft, tough, brittle structure, characteristic gray-white color	Crispy structure, light brown color, characteristic aroma of mushrooms	Crispy structure, dark brownish yellow color, characteristic aroma of mushrooms	Crispy structure, dark brown with golden luster, characteristic aroma of mushrooms

^a–d: statistically significant difference.