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Mushroom drying optimization using the Taguchi and Composite desirability methods.

Wael El-Kolaly1,2,3, Tarek Kh Abdelkader1,2,4, Yunfeng Wang1,2

  • 1Solar Energy Research Institute, Yunnan Normal University, Kunming, China.

Journal of the Science of Food and Agriculture
|May 27, 2025
PubMed
Summary

Optimizing oyster mushroom drying using a heat-pump dryer with sonication pretreatment significantly improved drying efficiency and preserved quality. Optimal conditions involved specific temperatures, air velocities, and slice thicknesses for enhanced mushroom preservation.

Keywords:
Taguchi optimizationdrying kineticsheat‐pump dryermulti‐objective optimizationoyster mushroom

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Area of Science:

  • Food Science and Technology
  • Agricultural Engineering
  • Biotechnology

Background:

  • Oyster mushrooms are highly perishable and sensitive to heat, necessitating optimized drying processes.
  • Effective drying is crucial for maintaining the nutritional and physical integrity of mushrooms.

Purpose of the Study:

  • To optimize drying kinetics and quality attributes of oyster mushrooms using a heat-pump dryer.
  • To evaluate the impact of varying operating conditions and pretreatment methods on mushroom drying.

Main Methods:

  • Utilized a Taguchi L16 orthogonal design to assess drying temperatures, air velocities, slice thicknesses, and pretreatments (control, blanching, sonication, chemical).
  • Employed principal component analysis and composite desirability function for multi-objective optimization.
  • Measured responses included drying rate (DR), specific moisture evaporation rate (SMER), effective diffusion coefficient (Deff), color change (ΔE), rehydration ratio (Rh), total flavonoid content (TFC), and total phenolic content (TPhC).

Main Results:

  • Sonication pretreatment, combined with specific drying parameters (70°C, 4 m/s, 1 cm thickness), yielded the highest drying rate.
  • Drying temperature and air velocity were key factors influencing drying rate, while slice thickness dominated the effective diffusion coefficient.
  • Optimal conditions (60°C, 4 m/s, 4 cm thickness, sonication) maximized rehydration ratio and color retention.

Conclusions:

  • Process optimization significantly enhances drying efficiency and product quality in oyster mushrooms.
  • Sonication emerged as the most effective pretreatment method for improving mushroom drying outcomes.
  • The study provides a framework for optimizing heat-pump drying of mushrooms for better preservation.