Optimizing slicing to boost quality in hot air-dried shiitake mushroom

作者：Rongqiang Chen, Lijuan Xu, Shuai Zhang, Yuan Duan, Caiping Zhu, Pengtao Zhao, Chu Liu, Feng Jia, Xu Zhang, Jianshu Liu, Yanhui Han, Yurong Guo · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.118026 · 被引用次数：6 · 研究领域：Fungal Biology and Applications、Phytochemicals and Antioxidant Activities、Polysaccharides and Plant Cell Walls

The drying of whole shiitake mushrooms is widely used to extend their shelf life; however, this process is often challenged by significant browning and shrinkage. This study investigates the use of slicing to increase the surface area, thereby minimizing shrinkage and browning. Various drying techniques, including hot-air drying, vacuum freeze drying, and puffing, were evaluated for their impact on sliced mushroom quality. The result shows that slicing increased the surface area of mushrooms by 90%, greatly accelerated water evaporation, reduced the drying time by 61% and minimized shrinkage by 20% with less browning. Hot-air drying is the most effective and cost-efficient method than others. Slice thickness and drying temperature were key factors in shrinkage, with crisps under 12 mm thickness and dried temperature under 90°C. Response surface methodology optimized the drying conditions at 85°C, 180 minutes, and 8 mm slice thickness. These conditions preserved the crisps’ microstructure, resulting in a product with balanced crispness of 2565 g and hardness of 1816 g, enhanced color (L* = 81.39-88.55) and improved roasted mushroom flavor. The study presents a cost-effective hot-air drying method for producing high-quality shiitake mushroom crisps, offering a viable solution for industrial use.