Abstract
[Objective] To enhance the added value of Morchella esculenta and optimize its hot -air drying process. [Methods] The effects of cutting methods (whole mushroom, 1/2 cut, and 1/4 cut) and drying temperatures (50,60, and 70 ℃) on drying characteristics, nutritional quality (rehydration ratio, protein content, and total phenolic content ), and antioxidant activity were systematically investigated, and a drying kinetic model was established. [Results] The hot -air drying process of M.esculenta could be divided into two stages:an accelerating drying stage and a falling -rate drying stage. The Page model accurately described the moisture variation during drying (R2=0.980). With increasing cutting degree, the drying rate increased and the drying time decreased. However, the effective moisture diffusivity (Deff), total phenolic content, and DPPH radical scavenging activity significantly decreased, while the rehydration ratio showed no significant difference (P>0.05). With increasing drying temperature, the drying time decreased, the drying rate increased, and Deff increased. The rehydration ratio first decreased and then increased, while the protein content, total phenolic content, and DPPH radical scavenging activity all showed an increasing trend followed by a decreasing trend. [Conclusion] Drying whole M.esculenta at 60 ℃ was identified as the optimal processing condition. Under this condition, the drying time (240 min ) and rehydration ratio (2.31 g/g) were relatively low, while Deff (1.296 9×10-9 m2/s), protein content (26.97%), total phenolic content (5.32%), and DPPH radical scavenging activity (78.07%) were maintained at relatively high levels.
Publication Date
10-21-2026
First Page
197
Last Page
204
DOI
10.13652/j.spjx.1003.5788.2025.80617
Recommended Citation
Fang, Lin; Zhaolong, Wu; Ying, Wu; Lanyu, Ma; and Zhonglin, Liu
(2026)
"Effects of cutting methods and drying temperatures on hot-air drying kinetics and quality of Morchella esculenta,"
Food and Machinery: Vol. 42:
Iss.
9, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2025.80617
Available at:
https://www.ifoodmm.cn/journal/vol42/iss9/22
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