EVALUATING THE EFFECT OF ULTRASONIC WAVE POWER ON PROTEIN CONTENT OF TERMITOMYCES ALBUMINOSUS BY USING DRYING METHOD OF HEAT PUMP COMBINED WITH ULTRASONIC WAVES

Abstract

Termitomyces albuminosus (xerula radicata) is a highly nutritious food source. Its fruiting body contains a high level of carbohydrates, proteins, fiber,
vitamins, and beneficial minerals such as sodium, potassium, calcium, and magnesium. Among these nutrients, proteins comprise the highest proportion, which
is essential for human health and vitality. This paper evaluates the effect of ultrasonic wave power on protein content of Termitomyces albuminosus by using
drying method of heat pump combined with ultrasonic waves. The experimental results showed that protein content in Termitomyces albuminosus retains the
highest value from 24.4% ÷ 25.3% corresponding to ultrasonic wave power from 100 ÷ 150W. In addition, the effect of ultrasonic wave power on the drying
time, energy consumption, and moisture content were also evaluated. Specifically, when drying in traditional heat pump mode, the drying time is 8,5 hours.
However, when ultrasound - assisted drying with power range 50 ÷ 175W, the drying time for each batch is significantly reduced from 6.8 hours to 5.3 hours,
respectively, saving 13.4% ÷ 22.9% of drying costs.