The influence of electrohydrodynamics on the drying characteristics, texture properties, umami ingredients, and volatile components of shiitake mushrooms ( Lentinus edodes )

To comprehensively investigate the drying characteristics and physicochemical properties of fresh shiitake mushrooms in an electrohydrodynamic (EHD) system, this study employed four voltage levels: 0 kV (control), 15, 20, and 25 kV. These conditions were used to evaluate drying characteristics, color changes, textural properties, umami ingredients, and volatile compounds. Results indicate that drying rates and effective moisture diffusion coefficients in EHD-treated groups increased with voltage, causing less damage to shiitake mushroom microstructure and better preserving textural properties. At 25 kV, the proportion of ordered protein structures increased by 13%, which achieves optimal cell stability. The drying rate of the 25 kV treatment group was 1.61 times that of the control group, with an equivalent umami concentration (EUC) reaching 2.07 times that of the control group, indicating more complete umami retention. GC-MS identified 54 volatile organic compounds, with alkanes and aromatic hydrocarbons being dominant and exhibiting the highest concentrations in the EHD-treated group. This study conducted gradient electric field drying experiments on fresh shiitake mushrooms, elucidating the core regulatory role of electric field strength in the EHD drying process. It revealed the technological advantages of this method in shiitake mushroom processing, providing experimental data and theoretical support for the industrial application of EHD drying technology in edible mushroom production.