Food and Fermentation Industries >

2026 , Vol. 52 >Issue 2: 275 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042992

Effects of vacuum drying on drying characteristics and quality of Thelephora ganbajun from Yunnan province

  • LUO Ruiping ,
  • LU Juan ,
  • LUO Fucong ,
  • LYU Xiangqian ,
  • SONG Ling ,
  • ZHOU Xing ,
  • LIU Yurong ,
  • GUI Mingying
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  • 1(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650500, China)
    2(Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650500, China)
    3(Library, Yunnan Agricultural University, Kunming 650500, China)

Received date: 2025-04-14

  Revised date: 2025-06-04

  Online published: 2026-03-18

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Abstract

In this study, the vacuum drying temperatures were set at 40, 50, 60, 70, and 80 ℃, respectively, and the vacuum degree was 0.075 MPa.The fresh Thelephora ganbajun Zang was dried, aiming to deeply analyze the influence of different drying temperatures on the drying characteristics of T.ganbajun and the action mechanism on its physical and chemical indexes.Results showed that there was a clear positive correlation between the drying temperature and the drying rate of T.ganbajun.In terms of rehydration characteristics, the sample dried at 50 ℃ had the highest final rehydration ratio.In terms of color and hardness, the sample dried at 60 ℃ performed the best.The detection of mineral element content showed that the contents of manganese, zinc, selenium, and sodium in the samples dried at 50 ℃ and 60 ℃ were significantly higher than those in other treatment groups.In terms of amino acid content, the T.ganbajun dried at 60 ℃ had the highest contents of essential amino acids and umami amino acids, and the T.ganbajun dried at 50 ℃ had the highest content of sweet amino acids.In conclusion, the samples dried at 50 ℃ to 60 ℃ had better quality and contained richer mineral elements and amino acids.These results can provide data support and a theoretical basis for the drying technology of Thelephora ganbajun.

Key words： drying characteristics; quality; amino acids; Thelephora ganbajun Zang; vacuum drying

Cite this article

LUO Ruiping , LU Juan , LUO Fucong , LYU Xiangqian , SONG Ling , ZHOU Xing , LIU Yurong , GUI Mingying . Effects of vacuum drying on drying characteristics and quality of Thelephora ganbajun from Yunnan province[J]. Food and Fermentation Industries, 2026 , 52(2) : 275 -283 . DOI: 10.13995/j.cnki.11-1802/ts.042992

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