Numerical Study on the Variable-Temperature Drying and Rehydration of Shiitake.

Lizhe Zhang, Long Jiang, Meriem Adnouni, Sheng Li, Xuejun Zhang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

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2citing papers in PubMed

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3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026
Review
A multiphase and multiscale mechanistic model for hot air drying ofCurrent research in food science · 2026
Article

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5 · Who and what money

Authors and funding

5 authors.

Lizhe ZhangKey Laboratory of Refrigeration and Cryogenic Technology of Zhejiang Province, Institute of Refrigeration and Cryogenics, Zhejiang University, Hangzhou 310027, China.ORCID 0000-0001-9425-1094

Long JiangKey Laboratory of Refrigeration and Cryogenic Technology of Zhejiang Province, Institute of Refrigeration and Cryogenics, Zhejiang University, Hangzhou 310027, China.

Meriem AdnouniKey Laboratory of Refrigeration and Cryogenic Technology of Zhejiang Province, Institute of Refrigeration and Cryogenics, Zhejiang University, Hangzhou 310027, China.

Sheng LiKey Laboratory of Refrigeration and Cryogenic Technology of Zhejiang Province, Institute of Refrigeration and Cryogenics, Zhejiang University, Hangzhou 310027, China.

Xuejun ZhangKey Laboratory of Refrigeration and Cryogenic Technology of Zhejiang Province, Institute of Refrigeration and Cryogenics, Zhejiang University, Hangzhou 310027, China.

Funding

National Natural Science Foundation of China 52376017the Basic Research Funds for the Central University 'Innovative Team of Zhejiang University' 2022FZZX01-09the Key Research and Development Program of Zhejiang Province 2024C03117

6 · The paper itself

Abstract

Variable-temperature convective drying (VTCD) is a promising technology for obtaining high-quality dried mushrooms, particularly when considering rehydration capacity. However, accurate numerical models for variable-temperature convective drying and rehydration of shiitake mushrooms are lacking. This study addresses this gap by employing a model with thermo-hydro and mechanical bidirectional coupling to investigate five dehydration characteristics (moisture ratio, drying rate, temperature, evaporation rate, and volume shrinkage ratio) and a drying load characteristic (enthalpy difference) during VTCD. Additionally, a mathematical model combining drying and rehydration is proposed to analyze the effect of VTCD processes on the rehydration performance of shiitake mushrooms. The results demonstrate that, compared to constant-temperature drying, VTCD-dried mushrooms exhibit moderate shrinkage rates and drying time (16.89 h), along with reduced temperature variation and evaporation rate gradient (Max. 1.50 mol/(m

Indexed as

drying characteristicsrehydrationshiitake mushroomvariable-temperature convective drying

Identifiers

PMID39517140

DOI10.3390/foods13213356

PMCPMC11545107

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