Abstract
This study was conducted to investigate the drying characteristics of oak mushroom using stationary far-infrared dryer. Drying characteristics was measured at drying air velocity 0.4 to 0.6 m/s and drying temperature 50, 60, and 70, respectively. With high temperature of far-infrared heater and fast air velocity, the far-infrared drying rate of double air flow system was better than conventional heated-air drying as much as 39%. The value of color difference (E) of oak mushroom before and after drying was 8.95 by using heated air drying and was in the range of 3.766.98 by the far-infrared drying. The shrinkage rate of oak mushroom after heated air drying was higher than that of air velocity, 0.6 m/s of far-infrared drying conditions, and was lower than that of air velocity, 0.4 m/s of far-infrared drying conditions. The content of free amino acid was higher in far-infrared drying than heated air drying.
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