In order to improve the quality of Termitomyces albuminosus, the change of water content in drying process was investigated using hot-air combined with microwave drying. Meanwhile, the drying kinetics were also being established through nonlinear fitting. The results showed that the optimum condition was to dried at 60 ℃ for 230 min to make dry base moisture content to 0.57g/g of the conversion point, and then dried for 12 min which could make the dry base moisture content reach 0.12 g/g with microwave density 6.78 W/g. The hot air and microwave treatment could be simulated and predicted by Logarithmic and Sweibull2 models, which with the mean values of R2, χ2 and root-mean-square error were 0.999 10, 6.058 50×10-5 and 0.005 66, respectively. The predicted values from these models were perfectly consistent with the experimental values under identical experimental conditions. Therefore, the models could be used to predict the moisture change of Termitomyces albuminosus during drying process. This study can provide theoretical basis for the application of Termitomyces albuminosus drying and the processing of dried products.
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