An In-Depth Analysis of Various Technologies Used for Mushroom Drying

Abstract

The possible health advantages and abundance of physiologically active substances in mushrooms make them a prized food. To preserve mushrooms and extend their shelf life, drying is a commonly used method. This paper seeks to investigate various mushroom drying methods and analyze their impact on the physicochemical properties of mushrooms. When mushrooms are dried, the chemical and physical characteristics of the product change, potentially losing nutrients and changing in texture and flavor. To ascertain their effect on the quality of the mushrooms, it is crucial to research the various drying systems. The goal of this review is to analyze and assess the various drying methods for mushrooms, namely, solar drying, hot air drying, microwave drying, infrared drying, vacuum drying, osmotic drying, ultrasound-assisted drying, freeze drying, and electrohydrodynamic drying. The article also attempts to examine how these techniques affect the physicochemical properties of mushrooms that have been identified by numerous studies. According to the records, freeze-dried mushrooms exhibited superior preservation of texture and higher levels of antioxidants compared to hot air-dried and sun-dried mushrooms. On the other hand, microwave-dried mushrooms had greater amounts of total phenolic compounds and antioxidant activity but lower levels of vitamin C compared to hot air-dried mushrooms. Therefore, it is essential to consider the impact of the drying method on the nutritional and sensory properties of the mushrooms to ensure that the final product meets the desired standards.