Advantages of Multiphase Microwave Drying (MMD) Technology in Shiitake Mushroom Processing: Dual Optimization of Efficiency and Quality

文献类型： 外文期刊

第一作者： Liu, Zhenbin

作者： Liu, Zhenbin;Luo, Jia;Zhang, Jiayi;Li, Hongbo;Hu, Liangbin;Wang, Dong;Mo, Haizhen;Liu, Zhenbin;Luo, Jia;Zhang, Jiayi;Li, Hongbo;Hu, Liangbin;Mo, Haizhen;Liu, Wenchao;Hengchao, E.;Sun, Zhenying;Weng, Rui;Xia, Yu

作者机构：

关键词： Multiphase microwave drying; Shiitake mushrooms; Flavor retention; Nutrient preservation; Food drying efficiency

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.8； 五年影响因子：6.1 ）

ISSN： 1935-5130

年卷期： 2025 年

页码：

收录情况： SCI

摘要： 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.

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