In order to investigate a suitable processing technology to produce dried shiitake slices, this research evaluated the effects of five drying methods, including freeze-drying (FD), intermittent microwave drying at different power (IMD), hot air followed by microwave drying (HAD+MD), freeze-drying followed by microwave drying (FD+MD), and microwave drying followed by freeze-drying (MD+FD), on shiitake slices quality in terms of their physicochemical properties, color, texture, appearance and microstructure. A comprehensive evaluation was performed using grey correlation analysis based on the coefficient of variation. Results showed that the value of ΔE (10.76±0.83) and rehydration coefficient [(59.09±3.91)%] in FD were significantly better than other groups (P<0.05). Furthermore, the comprehensive retention of crude protein, lentinan and reducing sugar in FD were great. The shrinkage and fragmentation of FD+MD were similar to FD (P>0.05). Texture test showed that the hardness and springness of FD+MD and MD+FD were similar to FD (P>0.05), and the chewiness and resilience of them were better than FD. And the surface of IMD and HAD+MD formed hard shell which resulting in severe shrinkage and browning. However, the formaldehyde content of IMD [(28.02±0.62) mg/kg] was the lowest (P<0.05). Moreover, a uniform and full honeycomb network microstructure were observed in FD, FD+MD and MD+FD. The comprehensive evaluation result was: FD+MD>FD>MD+FD>HAD+MD>IMD. Therefore, FD+MD was a promising method for processing dried shiitake slices in these five methods. This study provides ideas for processing and quality evaluation of dried shiitake products.
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