The effects of drying temperature (40, 50, 60 ℃) and slice thickness (4, 7, 10 mm) on drying characteristics, shrinkage rate, rehydration kinetics, color, and amino acids contents of Pleurotus eryngii were investigated using a heat pump dryer. The results indicated that the Weibull distribution could well mimic the drying process of Pleurotus eryngii by heat pump drying. The scale parameter (α) decreased with increasing temperature, and it increased with increasing slice thickness. The average shape parameter (β) was less than 1. At the beginning of the drying process, the shrinkage rate of sample volume and decreased moisture content showed a linear relationship. When the moisture content reduced to 60%, the volume shrank to 70% of its original volume, but the changes were not obvious. The Page model could well simulate the rehydration kinetics of Pleurotus eryngii. Pleurotus eryngii dried at 50℃ with 4 or 7 mm slice thickness showed desirable color appearance. Long drying time and high temperature would worsen the color of Pleurotus eryngii. Moreover, Pleurotus eryngii dried at low temperature could retain higher amino acids contents. This study can provide references for applying heat pump drying technology to produce dried Pleurotus eryngii at an industrial scale.
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