## 3 Results and Discussion
### Physical and Emulsifying Properties of B. edulis POWDERS  
The physical properties of _B. edulis_ mushroom powders (moisture content, bulk densities, Hausner ratio, solubility, water solubility index, rehydration ratio) are shown in Table 1.  
According to the type of drying conducted on the mushroom paste, the moisture content decreased from the initial value of 84.58% to 6.52% after conventional HAD (60 \({}^{\circ}\)C, 100% fan speed, 254 min), and to 5.89% after CVD (0.1 mbar process vacuum, 1200 rpm, 60 \({}^{\circ}\)C, 749 min), values identified as suitable for their storage or further processing. Loose and tapped densities are essential physical features of powders, indicating their ability to flow. The CVD process determined slightly lower values of loose and tapped bulk density of the mushroom powder than those for HAD samples. Based on the calculated HR, the flow ability of mushroom powders obtained by HAD was \"good\" compared to that of samples dried by CVD method, which may be considered \"poor\" according to the classification given in the literature [22]. In relation to the cited paper, the flow character of a powder is considered \"good\" for HR values of 1.12-1.18, and \"poor\" for values of 1.35-1.45. The lower the HR index, the better flowability and less cohesiveness of the powder. Such properties offer advantages of handling, storage, and transportation of powder products. Similar HR values produced by HAD at 60 \({}^{\circ}\)C have been reported in the literature for green mango powders (1.20) [23]. Other studies showed that cabinet drying of _Agaricus bisporus_ mushroom slices at 50 \({}^{\circ}\)C generated a lower flowability of the final powder due to a higher HR value (1.298) [24] than that of the hereby investigated _B. edulis_ paste dried by HAD at a higher temperature, 60 \({}^{\circ}\)C (1.186), because of different operational conditions which produced higher intermolecular forces. On the other hand, increasing the drying temperature from 60 \({}^{\circ}\)C to 70 \({}^{\circ}\)C has been shown to significantly decrease the HR value in red pepper powders obtained using either a convection or a vacuum oven (20 mbar), while a further increase to 80 \({}^{\circ}\)C determined a significant HR increase [25]. However, the authors showed that in order to improve the flow properties of red pepper powder, several food-grade additives (maltodextrin, gum arabic) can be added or an agglomeration process \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Sample** & **Moisture** & **Loose Density** & **Tapped Density** & **HR** & **Solubility** & **WSI** & **RR** \\
**(\%)** & **(\%/cm\({}^{3}\))** & **(\%/cm\({}^{3}\))** & **(\%/cm\({}^{3}\))** & **(\%/cm\({}^{3}\) Water)** & **(\%/cm\({}^{3}\))** & **(\%/cm\({}^{3}\) DM)** \\ \hline Dried by HAD & 6.52 & 0.885 \(\pm\) 0.007 & 1.050 \(\pm\) 0.037 & 1.186 & 0.266 \(\pm\) 0.025 & 24.688 \(\pm\) 2.670 & 4.020 \(\pm\) 0.216 \\ Dried by CVD & 5.89 & 0.765 \(\pm\) 0.057 & 1.047 \(\pm\) 0.074 & 1.368 & 0.316 \(\pm\) 0.015 & 28.525 \(\pm\) 1.475 & 3.012 \(\pm\) 0.441 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Physical properties of mushroom powders according to the type of drying. can be applied to the obtained powders. The study of [PERSON] et al. [15] confirmed that an agglomeration process applied to _A. bisporus_ mushrooms significantly decreased the HR value of powders, from 1.44 in the control sample dried at 45 \({}^{\circ}\)C to 1.05 \(\div\) 1.23 depending on the employed operational conditions (inlet air temperature, atomization pressure, pure water amount). The poor flow characteristics and high cohesiveness based on the obtained HR value of the _B. edulis_ sample dried by CVD technique may be due to a more compact/sticky product that resulted after this type of drying (concentration to dryness), which may increase the forces of attraction between the particles.