Serial Combined Drying Strategy of Mushrooms for Rehydration Improvement

The research addressed the common problem that dried fruits and vegetables often develop poor texture and lose nutrients after rehydration. Focusing on mushrooms, the study tested a two-step drying method that first creates a porous, sponge-like internal structure for better water absorption, followed by rapid dehydration to preserve this structure—successfully producing dried mushrooms with good rehydration performance and texture after the rehydration. By investigating how the mushroom's internal structure changes during this process using advanced microscopes and 3D scanners, the researchers identified the specific structural changes that lead to good rehydration. Most significantly, they developed a drying model that can predict moisture and temperature changes in mushrooms during drying, enabling targeted experiments for process optimization saving time and resources associated with costly trial-and-error experiments.

Lina Hu

The candidate for the defense titled "Serial Combined Drying Strategy of Mushrooms for Rehydration Improvement"