Optimizing Microwave Drying of Shiitake Mushrooms: Evaluating Step-Down Power Strategies for Enhanced Energy Efficiency and Product Quality
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Abstract
Shiitake mushrooms (Lentinula edodes), known for their nutritional and therapeutic benefits, are prone to post-harvest spoilage due to their high perishability. Traditional hot air (HA) drying is energy-intensive and can compromise product quality, while continuous microwave (MW) drying carries the risk of thermal damage. This study explores the effectiveness of step-down MW power strategies to optimize drying efficiency, energy consumption, and product quality. Fresh Shiitake mushrooms with an initial moisture content of 285 % (d.b.) were dried using both constant MW power and step-down protocols. We analyzed the drying kinetics, specific energy consumption (SEC), color, shrinkage, and rehydration ratios. The results showed that increasing the MW power from 100 W to 450 W reduced the drying time by 50%, achieving evaporation rates of up to 18.92 % (d.b.)/min. The step-down MW drying at 450 W for 10 minutes follow by microwave power 200 W, resulted in the lowest SEC of approximately 18.89 MJ/kgwater evaporated. The drying process at a constant MW power of 450 W caused slight discoloration, while the step-down MW drying preserved the lightness color. Constant MW power drying led to more significant shrinkage compared to the step-down method. The highest rehydration ratio was 4.06, achieved with a constant MW power drying.The study concludes that a step-down MW drying optimizes energy efficiency while maintaining acceptable product quality. These findings offer valuable insights for producing dried Shiitake mushrooms and suggest potential for industrial application.
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