Fresh shiitake mushrooms are rich in nutrients, but have high water content, a fast metabolism after harvest, and deteriorate extremely easily. Therefore, the drying of shiitake mushrooms has become a research direction. However, the role of different drying techniques on shiitake mushroom quality is limited. Therefore, the purpose of this study was to investigate the effect of thermal and non-thermal drying on the drying kinetics, and the physicochemical properties of the end product.

中文翻译：

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热和非热干燥技术对香菇干燥动力学和理化性质的影响

鲜香菇营养丰富，但含水量高，采收后新陈代谢快，极易变质。因此，香菇的干燥成为一个研究方向。然而，不同干燥技术对香菇品质的影响是有限的。因此，本研究的目的是研究热干燥和非热干燥对干燥动力学和最终产品理化性质的影响。