Quality Changes and Mass Transfer Kinetics During Deep‐Frying of Battered Shiitake Mushroom ( Lentinula Edodes ) Stalk

To enhance the value of shiitake mushroom stalks, this study developed a battered and deep‐fried product and investigated the associated quality changes and mass transfer kinetics. The effects of frying temperature (160°C, 170°C, 180°C) and time (30–300 s) on key parameters—including color, texture, microstructure, moisture content, and oil uptake—were systematically evaluated. Quantitative results demonstrated that frying time significantly ( p < 0.05) reduced moisture content, L * and h * values, while increasing hardness, oil content, Δ E , a , b , and c* values. Higher temperatures accelerated moisture diffusion (rates: 1.21 × 10 −3 to 2.21 × 10 −3 s −1 ) and oil absorption (rates: 0.01877 to 0.02047 s −1 ), with kinetics well‐described by exponential models. Microstructural analysis revealed that prolonged frying increased the number and size of pores in the batter, leading to a harder matrix. Sensory and quality optimization indicated that a final moisture content of approximately 40% in the batter shell yielded the best quality. This was achieved at 240 s (160°C), 210 s (170°C), and 150 s (180°C). The protocol of 160°C for 240 s was selected as optimal, resulting in a final oil content of 19.88%; this approach better preserves nutritional integrity while reducing oil absorption. These findings provide critical quantitative data and predictive models for scaling up production, offering a strategy for developing healthier fried snacks with controlled oil content.