Comparative Evaluation of the Effects of Different Drying Methods on Product Quality and Processing Efficiency of Cultivated Mushrooms

The present study aimed to comparatively evaluate the efficiency of different drying methods for cultivated mushrooms and to determine their effects on product quality and processing performance. Pleurotus ostreatus and Agaricus bisporus were selected as the experimental materials due to their high nutritional value and commercial importance. Different drying methods, including conventional convective drying and combined drying techniques, were comparatively investigated under controlled processing conditions. The effectiveness of each drying method was evaluated based on drying duration, final moisture content, drying yield, rehydration capacity, organoleptic characteristics, and overall technological efficiency. The results demonstrated that the drying method significantly influenced the quality attributes and technological performance of the dried mushrooms. Combined drying technology provided a shorter drying time while preserving desirable quality characteristics, including improved rehydration properties, color retention, texture, and sensory quality compared with conventional drying. Furthermore, the optimized drying approach contributed to enhanced processing efficiency and improved product stability during storage. These findings provide valuable scientific evidence for selecting appropriate drying technologies for cultivated mushrooms and may contribute to the development of energy-efficient processing systems and the production of high-quality dried mushroom products for the food industry