Improving of the drying characteristics, moisture migration and quality attributes by ultrasound pretreatment for convective dried Stropharia rugosoannulata slices

Abstract

This study investigated how blanching, steaming or ultrasound pretreatment affected the drying characteristics, moisture migration and quality attributes of convective dried Stropharia rugosoannulata slices. The results revealed that, the convective drying process of mushroom slices, whether subjected to pretreatment or not, adhered to the Logarithmic model. All three pretreatments significantly enhanced the convective drying efficiency of mushroom slices, with blanching and steaming being more effective than ultrasound. However, convective dried mushroom slices subjected to ultrasound pretreatment exhibited superior quality, characterized by a higher retention of heat-sensitive active ingredients and improved color. The color improvement was due to ultrasound's ability to better suppress the Maillard reaction and vitamin C oxidation. Overall, ultrasound pretreatment combined with convective drying is promising for producing high-quality dried S. rugosoannulata slices.