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Offlinecybork
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Does anyone have experience or ideas or links to and regarding intermittent drying?
    #28553435 - 11/23/23 12:09 AM (2 months, 4 days ago)

Does anyone have experience or ideas or links to and regarding intermittent drying?

I have the idea that my mushrooms (let's say cubes) become more dry and crispy when I let them dry intermittently vs drying continuously. Continuously here means continuously on high temp (35C), intermittently means 12hr on 35C, 8h on room temp, 12h on 35C.

But I have mental problems of grasping that concept of being dryer with the heat pauze. So, I'm looking for info whether letting temperature go down, actually let moisture evaporate more or something.

Also looking for info whether how best Oyster (and other species) maintain the nutrients, or even whether and how the nutrient content is best preserved or even bettered. But that is actually a different and additional question.

So: question 1: does letting temperature go down (e.g. intermittent drying), actually let moisture evaporate more than continuously drying?


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InvisibleMushroom love
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Re: Does anyone have experience or ideas or links to and regarding intermittent drying? [Re: cybork]
    #28553462 - 11/23/23 01:17 AM (2 months, 4 days ago)

I believe that for food, drying at 42° (Celsius) is considered raw, above that there begins to be deterioration of certain vitamins. Besides, in Paris, there is a restaurant called “42 Degrés”.

Edit: After more research, I may have said the wrong information above. I repeated the sales arguments of this restaurant.


--------------------
All my work is done without SAB or LFH, just a Bunsen burner


Edited by Mushroom love (11/27/23 03:07 AM)


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Offlinecybork
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Re: Does anyone have experience or ideas or links to and regarding intermittent drying? [Re: Mushroom love]
    #28557144 - 11/26/23 12:39 PM (2 months, 1 day ago)

Interesting that '42 Degrés' restaurant. For sure the dish pics look pretty awesome.

I found some link where the drying on low temperature (for at least cubes) is debunked: https://www.shroomery.org/forums/showflat.php/Number/23782274/

Drying at 170F or 76,7C till they are really dry (as a standard minimum of 24 hrs) appears to be perfectly fine. But next to that and worse: the drying has to be as fast as possible. So I will not even consider the intermittent drying for cubes anymore.

I also read that up to 400-450F (204-232C) cubes can be heated up, though not sure whether that is also OK for long term preservation.


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OfflineSHROOMSISAY01M
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Re: Does anyone have experience or ideas or links to and regarding intermittent drying? [Re: cybork]
    #28557874 - 11/26/23 11:50 PM (2 months, 17 hours ago)

Ask yourself a simple question...

If you put a pot of water on the stove will the water evaporate quicker if you leave the stove on? or will it evaporate quicker if you intermittently turn it on and off? All you are doing is drying up water.


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Offlinecybork
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Re: Does anyone have experience or ideas or links to and regarding intermittent drying? [Re: SHROOMSISAY01]
    #28557959 - 11/27/23 05:06 AM (2 months, 11 hours ago)

Cool, thanks. That is actually very helpful. Now thinking about molecules bouncing around, wanting to penetrate through cell wands, cell wands themselves reacting, etc.

:whatchatallkingabout:


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Offlinecybork
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Re: Does anyone have experience or ideas or links to and regarding intermittent drying? [Re: cybork]
    #28558246 - 11/27/23 11:34 AM (2 months, 5 hours ago)

Cool. If I say so myself :smile:

With the help of the comment of SHROOMSISAY01, I thought about products on a medium heated pan, and how dry they would become with continuous or intermittent drying. Then I thought about whether there was some scientific stuff about drying of clay bricks. So I googled 'intermittent drying stronger blocks'. Thanks to the algorithm which apparently understood better what I was looking for than I, I got back https://www.sciencedirect.com/science/article/pii/S0023643823004346 and via that article https://doi.org/10.1590/1807-1929/agriambi.v25n10p710-716 (resp. 'The effect of intermittent drying with variable resting times on quality parameters of corn obtained after storage' and 'Energy efficiency and physical integrity of maize grains subjected to continuous and intermittent drying').

Though I'm still not convinced that my idea was correct in itself on the mentioned example, there does seem to be a valid point that dried product can be more crispy with intermittent drying, because they are less damaged. It seems that the cause is not MORE evaporation, but: redistribution of water during a pauze, which eventually leads to better preserved cell membranes. Not saying this actually happened with the mentioned 35C drying.

So what I now understand:
When a drying process is stopped for a certain amount of time, the remaining water in the product will 'flow' to the dryer areas. And in optimum conditions that leads to more preserved cells of the product. Because the cell parts that caught the drying first, are then not FUBAR at the time when the deeper parts are dry too. Or something. Hence tougher and more crispy (?).

Anyways, doesn't matter, but I just couldn't wait to share this. And fuck me, I could be wrong again.

PS: I am *not* saying this is intermediate drying is appropriate for cubes. Or for oyster by the way. I guess it depends on what you want to store and what method and temp does and does not kill your favo nutrients.


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