Comparative Analysis of Drying Methods on Pleurotus eryngii: Impact on Drying Efficiency, Nutritional Quality, and Flavor Profile

This study evaluated the impacts of various drying techniques—hot-air drying (HD), microwave rolling-bed drying (MRD), hot-air microwave rolling-bed drying (HMRD), microwave vacuum rolling-bed drying (MVRD), and vacuum freeze drying (VFD)—on the drying efficiency, physicochemical qualities, and flavor profile of Pleurotus eryngii. The Page and Midilli models effectively predicted the drying kinetics. MRD and HMRD notably reduced drying time by 52.67 and 65.65