Effects of Different Drying Methods on Drying Characteristics and Quality of Shiitake Mushrooms
Lentinula edodes is the edible fungus with the largest consumption and demand in China.Drying is one of the important processing procedures of Lentinula edodes.In order to obtain higher quality dried Lentinula edodes products,this study compared the effects of five drying methods on the drying characteristics,color,rehydration ratio and texture characteristics of fresh Lentinula edodes.The results showed that in terms of drying characteristics,microwave drying had the highest efficiency,the fastest drying rate and the shortest drying time,followed by heat pump drying.In terms of quality characteristics,compared with hot air drying,heat pump drying and vacuum drying,freeze drying and microwave drying had good hardness and color,good appearance and organizational structure,and reduced the degree of deterioration of Lentinula edodes color.The rehydration ratios of Lentinula edodes under the five drying methods were 1.85,1.84,2.24,1.88,3.73,respectively.Among them,the rehydration of Lentinula edodes after freeze drying was the best.
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