In this study, white mushrooms were dried in a laboratory scale hybrid dryer. The effects of microwave power (100 and 200 W) combined with convection, at two different air temperatures of 30 and 50 °C, on the total drying time, drying rate, effective diffusion coefficient, specific energy consumption and several quality indicators were studied. The drying data were approximated with few thin-layer drying models that originated from the Newton's law of cooling, Fick's second law of diffusion, and the empirical ones. Results showed that microwave-assisted convective drying was characterized by considerably shorter drying time, higher drying rate, increased moisture diffusivity, and is more energy efficient as compared to conventional drying. Based on the statistical analysis, it was found that the Page and Weibull models were the most valid in approximation of the experimental drying curves. The quality assessment indicated that all samples dried by hybrid methods became discolored and shrunk. However, the highest polyphenol content was observed for the mushrooms dried with microwave power of 200 W at 30 °C. Retention of polyphenol content was in this case at the level of 83%. Water activity from both drying techniques was below 0.5, therefore microbiologically stable dry products were obtained.

在这项研究中，白蘑菇在实验室规模的混合干燥机中干燥。研究了微波功率（100 和 200 W）结合对流在 30 和 50 °C 两种不同空气温度下对总干燥时间、干燥速率、有效扩散系数、比能耗和若干质量指标的影响。干燥数据与少数源自牛顿冷却定律、菲克第二扩散定律和经验模型的薄层干燥模型近似。结果表明，与传统干燥相比，微波辅助对流干燥的特点是干燥时间显着缩短，干燥速率更高，水分扩散率增加，并且更节能。根据统计分析，结果发现，Page 和 Weibull 模型在近似实验干燥曲线方面是最有效的。质量评估表明，所有通过混合方法干燥的样品都变色和收缩。然而，在 30 °C 下用 200 W 微波功率干燥的蘑菇中观察到最高的多酚含量。在这种情况下，多酚含量保持在 83% 的水平。两种干燥技术的水分活度都低于 0.5，因此获得了微生物稳定的干燥产品。在这种情况下，多酚含量保持在 83% 的水平。两种干燥技术的水分活度都低于 0.5，因此获得了微生物稳定的干燥产品。在这种情况下，多酚含量保持在 83% 的水平。两种干燥技术的水分活度都低于 0.5，因此获得了微生物稳定的干燥产品。