The effect of different wind temperatures (50

55

60 ℃)

wind speeds (3

4

5 m/s)

loading capacities (1000

1500

2000 g) and placement methods (gill-up placed and gill-down placed) on the drying quality of mushrooms were discussed

and the curves of dry characteristic were obtained in this study. Using SPSS software

experimental data were fitted and the heat pump drying kinetics model of a mushroom was also established. The results indicate that the drying time of mushrooms indeed shortened with an increase in drying wind temperature and wind speed

and with a decrease in loading capacity. Besides

it was more conducive to the evaporation of water when the gill-up were placed at the earlier and mid-term drying stage. The heat pump drying process of mushrooms is mainly divided into acceleration and deceleration drying stages

and there was no obvious constant speed drying stage. Compared with hot-air drying

the mushrooms dried with the heat-pump drying method are superior in rehydration and color. After regression fitting

the heat pump drying kinetics model of mushroom conforms to the Page equation

which can be used to describe the mushroom heat pump process.