Process and Advantages of Drying Mushrooms with Equipment

Drying Process

Preparation

Select fresh, undamaged mushrooms, remove dirt from stems, wash thoroughly, and drain excess water

Pre-treatment

Slice mushrooms evenly (3-5 mm thick) to reduce drying time

Loading

Arrange mushroom slices in a single layer on drying trays to ensure even airflow

Temperature Control

Initial stage: 50-60°C for 2-3 hours to remove surface moisture.
Middle stage: 65-70°C for 4-6 hours to evaporate internal moisture.
Final stage: 55-60°C until moisture content drops below 10%

Cooling & Packaging

Cool dried mushrooms and pack in airtight containers for storage

Advantage

Efficiency

3-5 times faster than sun-drying and unaffected by weather

Consistent Quality

Precise temperature control preserves color, flavor, and nutrients.*

Longer Shelf Life

Dried mushrooms (moisture <10%) can be stored for 12-18 months.

Hygienic

Closed system prevents contamination from dust or insects.

Scalability

Ideal for large-scale production to increase profitability.

Conclusion

Drying equipment enhances mushroom processing through temperature control and rapid dehydration, improving efficiency, quality, and sustainability in the food industry.