Abstract
Drying of mushroom up to the optimal moisture content is an important preservation technique. This research contains data of the drying kinetics, moisture sorption isotherm, and evaluation of the important functional groups of fresh and dried oyster mushroom (Pleurotus ostreatus) while drying in tray dryer using hot air-drying medium. Mushrooms contains macronutrients that used as supplementary foods and moisture that make it perishable with in short time. Various drying kinetics models at different temperatures (50, 55, 60, 65, 70, and 75 °C) for was studied for oyster mushroom drying. The drying parameters (drying temperature, air speed and mass of mushroom) of mushroom in tray dryer were optimized. Fourier transform infrared (FTIR), and Atomic Absorption Spectroscopy (AAS) was used to investigate the useful functional groups and minerals composition of the dried and fresh oyster mushroom. Further proximity study was conducted. This dataset is publicly available for researchers, industrial sectors, and research laboratory to optimize and save time.