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Drying kinetics of whole and sliced shiitake mushrooms (Lentinus edodes)

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Abstract

Isotherms of shiitake mushroom (Lentinus edodes) at 25 and 40°C were determined and drying kinetics of whole and sliced shiitake mushrooms were tested using a convective air drying method at different drying temperature of 40, 50, 60, and 70°C. The monolayer moisture contents of the mushroom were 7.23 and 5.44 g water/100 g of dry solids at 25 and 40°C, respectively. Both mushroom samples showed falling drying rate periods with increasing drying rates with increases in drying temperature, and the drying rate of the sliced mushrooms was faster than that of the whole mushrooms at the same drying conditions. The kinetic parameters for dehydration of the mushrooms were determined using the Newton model and the Classical diffusion model. Activation energy (E a ) values as determined using the Newton model were 22.58 and 20.48 kJ/mol for the whole and sliced mushrooms, respectively.

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Authors and Affiliations

  1. Department of Food Science and Engineering, Daegu University, Gyeongsan, Gyeongbuk, 712-714, Korea

    Jun Ho Lee

  2. Department of Food Engineering, Mokpo National University, Muan, Jeonnam, 534-729, Korea

    Jong-Whan Rhim

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  1. Jong-Whan Rhim
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  2. Jun Ho Lee
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Correspondence to Jun Ho Lee.

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Rhim, JW., Lee, J.H. Drying kinetics of whole and sliced shiitake mushrooms (Lentinus edodes). Food Sci Biotechnol 20, 419–427 (2011). https://doi.org/10.1007/s10068-011-0059-9

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  • DOI: https://doi.org/10.1007/s10068-011-0059-9

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