The response surface methodology was used to optimize the drying conditions for shiitake mushroom using infrared radiation. Using Box-Behnken design, a quadratic regression model was established indicating the effects of drying temperature, slice thickness and radiation distance at 3 levels each on color L value, rehydration ratio, hardness, amino acids and total sugar contents. Results showed that drying temperature was the major factor affecting the quality of dried shiitake mushroom, followed by slice thickness. Color L, rehydration ratio, hardness, amino acids and total sugar content of sh...
