Thin-layer Drying of Maitake Mushroom analysed with a Simplified Model

The drying of Maitake mushroom (Grifola frondosa), which has a high initial moisture content, was analysed using the modified plate drying model. This consists of three parameters; surface mass transfer coefficient H, dynamic equilibrium moisture content Me, and drying constant K. The model was simplified by presenting an approximate function expression for the plate drying model and can be used to simulate the drying process for Maitake mushroom. Samples were dried at various air temperatures (35, 40, 45, 50 and 55°C) and relative humidities (30, 40, 50, 60 and 70%). Results indicated that the modified plate drying model used to predict the moisture content and drying rate fitted reasonably well with experimental results for the different drying conditions. Both the drying constant K and surface mass transfer coefficient H of the modified plate drying model were expressed as Arrhenius-type functions of temperature.