Multi-phase microwave drying (MMD) uses microwaves as a heat source while adjusting chamber pressure to dry materials, enabling solid-liquid-gas phase transitions of water. This method significantly shortens drying time and reduces energy consumption. This study explores MMD’s feasibility as an efficient and high-quality drying technique for shiitake mushrooms, comparing it with hot air drying (HAD), heat pump drying (HPD), freeze drying (FD), and microwave vacuum drying (MVD). The results show MMD dries mushrooms in 105 minutes, achieving speeds 5, 7, and 13 times faster than HAD, HPD, and FD, respectively. MMD also significantly reduces shrinkage (14.0%) and improves rehydration (519.4%), surpassing HAD, HPD, and MVD by 66.79%, 60.99%, and 269.53%. Additionally, MMD better preserves volatile compounds and the mushrooms’ original flavor, reducing losses due to overheating. Nutritionally, MMD retains higher levels of amino acids (34.92 mg/g) and nucleotides (160.31 mg/100 g), boosting umami flavor (786.96 g MSG/100 g). This method combines microwave drying’s efficiency with freeze drying’s quality benefits.
Lei Xu,Xiangjun Fang,Weijie Wu,Hangjun Chen,Honglei Mu,Haiyan Gao
We investigated the relationship between the pre-drying temperature and overall quality of dried shiitake mushrooms (Lentinula edodes). Results showed that high-temperature pre-drying significantly increased the rehydration ratio and hardness of dried shiitake mushrooms, but decreased the degree of shrinkage, degree of browning, and formaldehyde content. The levels of enzyme activity were high throughout the pre-drying process and benefitted the formation of flavoured substances. Furthermore, high-temperatures pre-drying also resulted in a higher content of sulfur compounds. These results indicated that the pre-drying processing had significant impacts on the overall quality of dried shiitake mushrooms. This may pave the way for increasing the economic value of dried shiitake mushrooms.
危险品化学品经营许可证（带存储）