Effects of airborne ultrasonic coupled microwave vacuum drying on moisture-heat migration and quality characteristics of shiitake mushrooms.

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Citation abstract

Ultrasound can enhance the efficiency of moisture migration during drying and processing, and improve the quality characteristics of samples. This paper aims to investigate the effects of ultrasonic-assisted drying on the moisture-heat migration patterns and quality characteristics of shiitake mushrooms. The results showed that the drying time of shiitake mushrooms decreased from 53 min to 42 min as the ultrasonic amplitude increased, improving drying efficiency by 20.75 %. Ultrasound affects the moisture activity and dielectric constant of shiitake mushrooms during the drying process by shortening the drying time and altering the moisture distribution. This also reduces the central temperature at the drying endpoint, alleviating local overheating in microwave vacuum drying and improving heating uniformity. In terms of quality, ultrasound not only inhibits the shrinkage of shiitake mushrooms but also reduces the color difference before and after drying, effectively preserving the nutritional components of the mushrooms. The ultrasonic-coupled microwave vacuum drying technology enhances thermal efficiency and material transfer rates during processing while significantly improving product quality.