香菇红外喷动床高效均匀化干燥及品质提升关键技术研究

中图分类号：TS219 文献标志码：A 文章编号：1674-0270（2025）34-0164-03

Key TechnologyResearch forEfficientand UniformDrying with Infrared Spouted Bedand QualityEnhancementofShiitakeMushrooms

LU Ronghua, WANG Tingting （Food Technology Innovation College,Luohe Vocational and Technical College,Luohe 462Ooo, China)

Abstract: Shitake mushrooms are high-value edible fungi with extreme thermosensitivity,yet it remains challnging to achieve both efficientdrying and sensoryqualitypost-harvest.Traditional drying methods often lead to product shrinkage,deformation,porrehydration,andnutrientloss,failing to meet therequirements of modern food industryfor high-qualitydried products.This study primarilyaddresses the uniform drying of irregular materials in unsteady flow fields through thecoupled application of infraredradiation heatingand spoutedbedfluidization technologyand analyzes the resonantabsorptionof infraredradiation energyand internal moistureinshitake mushrooms,as wellastheheat and masstransfer dynamics of gas-solid two-phase flow under spouting conditions.Regarding the aerodynamic instability caused by thecapshape of shitake mushrooms,the study explores the biochemical relationship between moisture migration resistance during drying and quality degradation. Meanwhile,a comprehensive technical approach combining flowfield structureoptization,fredifoooinatedotrol,ndgmeedblempaturedyigisoposdgto provide a theoretical basis for the intelligent upgrading of deep-processing equipment for edible fungi.

Key Words: oyster mushroom; infrared spouted bed; high-effciency uniform drying; quality improvement

香菇作为食用性高、药用价值大的大宗真菌，其产业化链条中的产后处理环节十分重要。（剩余4293字）