Abstract: The effects of hot air drying, vacuum drying, microwave drying equipment and freeze drying on the quality of dried Tremella fuciformis were studied by sensory quality, rehydration ratio, shrinkage and color of Tremella fuciformis.
The results showed that: 60 °C hot air dried tremella products have the best sensory quality, the rehydration ratio, shrinkage rate and comprehensive score are second only to freeze-drying; vacuum drying effect is lower than hot air drying; microwave drying equipment has the best quality; freeze drying The comprehensive quality of the products is the best, but the drying time is long, and the product structure is loose and brittle. Considering comprehensively, the 60 °C hot air dried tremella dry product has the best comprehensive quality, and the drying method is simple and the cost is low.
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