Evaluation of the effects of forced aeration during phase I mushroom substrate preparation on odor production and microbial heat generation

Traditional Phase I mushroom substrate preparation involves forming the raw materials into long, narrow stacks to induce breakdown by various microbial and chemical reactions. During this process, though, oxygen is quickly depleted, resulting in anaerobic conditions and subsequent odor production. In an effort to minimize odor production, new technologies are being developed which incorporate the use of forced aeration into the substrate preparation process in an effort to better maintain aerobic conditions. However, the precise quantity of air needed to minimize odors and optimize processing has yet to be quantified. For this research, the effects of various aeration schemes on odor production and microbial heat generation are being determined. Specifically, odor production is being analyzed using chemical and olfactory techniques. To measure microbial heat generation throughout processing, an energy balance has been developed. Before a complete energy balance can be carried out, the thermal properties of the mushroom substrate must be known. Therefore, tests were also conducted to determine the thermal Conductivity, thermal diffusivity, and specific heat of mushroom substrate.