Issue: Số 18 - Tháng 8- 2024Hóa học - Công nghệ thực phẩm
A study on the use of freeze drying methods to extend the shelf-life of oyster mushrooms (pleurotus ostreatus)
Published: July 29, 2026
Abstract
This study aimed to develop a suitable method to extend the shelf-life of oyster mushrooms (Pleurotus ostreatus). It would help to diversify mushroom products, increase the economic value of oyster mushrooms, reduce spoilage, and produce products that can be commercialized with long preservation times. In this study, a production process for dried oyster mushrooms was developed with the following technical specifications: freeze drying at 30oC, drying time of 8 hours, moisture content after drying 10 ± 2%, recovery efficiency of 12.237%, and good sensory quality. The oyster mushroom product with 10 ± 2% moisture content, packed in Kraft paper bags with a weight of 100g/bag, retained its quality and nutrient content after 6 months of storage at room temperature (28 ± 2oC, humidity 60 ± 5%).
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