Abstract
This study evaluated the impacts of various drying techniques—hot-air drying (HD), microwave rolling-bed drying (MRD), hot-air microwave rolling-bed drying (HMRD), microwave vacuum rolling-bed drying (MVRD), and vacuum freeze drying (VFD)—on the drying efficiency, physicochemical qualities, and flavor profile of Pleurotus eryngii. The Page and Midilli models effectively predicted the drying kinetics. MRD and HMRD notably reduced drying time by 52.67 and 65.65%, respectively, compared to HD. MVRD and VFD were superior in preserving nutritional quality, achieving higher rehydration capacity, nutrient retention, and antioxidant capacity. MVRD, in particular, demonstrated the shortest drying time (116.67 min), minimal color change, and a crispy texture, attributed to its significant porosity (84.32%). In addition, MVRD-treated products were rich in flavor with higher concentrations of alcohols, aldehyde compounds, and monosodium glutamate–like taste. These findings suggest MVRD as an advantageous method for producing high-quality dried P. eryngii products, balancing efficiency with sensory and nutritional integrity.
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Data Availability
The authors do not have any research data outside the submitted manuscript file. Data in the manuscript are available upon request to the corresponding author, Dianbin Su, and upon reasonable request.
Abbreviations
- ABTS:
-
2, 2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonate)
- BI:
-
Browning index
- DPPH:
-
2,2-Diphenyl-1-picrylhydrazyl
- EAA:
-
Essential amino acid
- FAA:
-
Free amino acid
- GC-MS:
-
Gas chromatography–mass spectrometry
- HD:
-
Hot-air drying
- HMRD:
-
Hot-air microwave rolling-bed drying
- MRD:
-
Microwave rolling-bed drying
- MVRD:
-
Microwave vacuum rolling-bed drying
- NEAA:
-
Non-essential amino acid
- P. eryngii :
-
Pleurotus eryngii
- RMSE:
-
Root mean square error
- SEM:
-
Scanning electron microscope
- VFD:
-
Vacuum freeze drying
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Acknowledgements
The financial support provided by the Natural Science Foundation of Shandong Province is gratefully acknowledged. We thank the Analytical Testing Center of Shandong University of Technology for providing analytical services.
Funding
This research was supported by the Shandong Provincial Natural Science Foundation (ZR2022QC159).
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Deqing Wang made substantial contributions to the conception and wrote the main manuscript text. Yong Wang and Ravi Pandiselvam made additions to the manuscript and touched up the language. DianBin Su and Huihui Xu are responsible for all aspects of the work and for ensuring that problems relating to the accuracy or completeness of any part of the work are properly investigated and resolved.
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Wang, D., Wang, Y., Pandiselvam, R. et al. Comparative Analysis of Drying Methods on Pleurotus eryngii: Impact on Drying Efficiency, Nutritional Quality, and Flavor Profile. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03402-3
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DOI: https://doi.org/10.1007/s11947-024-03402-3