Drying process of Lentinula edodes: Influence of temperature on β-glucan content and adjustment of mathematical models

ABSTRACT The importance of the functional properties of edible mushrooms as a food product has been increasing and several studies have emerged to address this issue. However, the application of a conservation process is required since this is a product with a high moisture level. The aim of this study was to investigate the drying kinetics of shiitake Lentinula edodes mushrooms by means of the construction of drying curves, the mathematical modeling of the drying curves, and correlating the data obtained with the β-glucan content in order to observe the influence of temperature on its content. The drying temperatures of 35 ºC, 45 ºC and 55 ºC were applied to construct the drying curves and the β-glucan contents of the samples were quantified. Mathematical modeling was performed in order to identify the best model for the representation of the product moisture loss during the drying period. The equilibrium humidity values were 0.346% for 35 ºC, 0.892% for 45 ºC and 0.875% for 55 ºC, and the β-glucan contents showed no significant difference for the three temperatures analyzed, as confirmed by the Tukey test. Of the eight mathematical models fitted to the drying curves, the Page and the Midilli models provided the best results. Therefore, based on the findings, 55 °C appears to be the optimum temperature for the Shiitake mushroom drying process in the studied conditions, as it provides the shortest drying time and the β-glucan content is maintained