Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods

Abstract

The objective of this study was to compare the drying characteristics and the quality of dried Shiitake mushroom (Lentinus edodes) cubes obtained by hot-air drying (HAD), intermediate-infrared drying (IIRD), and vacuum microwave spouted-bed drying (VMSD). Several quality parameters of products, including color, texture, and rehydration capacity, were investigated. Compared to IIRD and VMSD, HAD turn out to be the most undesirable method due to its longer drying time and poor product quality. With similar rehydration capacity, the color of the VMSD product was closest to the original material. In terms of texture, total sugar content, and sensory evaluation, the VMSD product has the best quality.

Keywords:

• Hot-air drying
• Intermediate-infrared drying
• Shiitake mushroom
• Vacuum microwave spouted-bed drying

ACKNOWLEDGMENT

The authors thank Dr. Huihua Liu from The University of Ballarat for her beneficial assistance in the language improvement.

Notes

a, b, c, d, e: Different letters in the same column indicate a significant difference (p ≤ 0.05).

a, b, c: Different letters in the same column indicate a significant difference (p ≤ 0.05).

a, b, c: Different letters in the same column indicate a significant difference (p ≤ 0.05).