Journal of Taiwan Agricultural Research

Author:Li-Duhng Huarng, Jian-Jhih Lin, and Hsiang-Wen Chiu*

Abstract:

    The purpose of this study was to establish a sequence controlled microwave condensation drying system for shiitake mushroom drying. The utilization of hot air, microwave and/or condensation drying method in different drying periods coordinated with the drying characteristics of the shiitake mushroom will ensure the drying quality of the product as well as time saving and cost. The drying experiment of the microwave condensation dryer with only the hot air set at 50℃ took 24 h to bring moisture level down to 13% and consumed 89.8 kWh electric power. If the sequence control was implemented, the four-stage hot air drying took 20 h to dry the shiitake mushroom to 13% moisture content and consumed 74.9 kWh electric power. If the hot air was set at 50℃ with the microwave, the drying time was reduced to 7 h and consumed 28.5 kWh electric power. If the 50℃ hot air accompanied by microwave and condensation, the drying time was 7 h but the electric energy consumption was 74.9 kWh. The experiment showed that the sequence controlled microwave condensation dryer developed in the research could adjust shiitake mushroom drying strategy in different drying periods to maintain the product quality and save the labor cost and drying time up to 70%.

Key words:Shiitake mushroom, Microwave, Drying

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