The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

Table 1

Final moisture content (Mfwb), maximum temperature of the sample T, convective drying time (τ, τ′, time for CD steps 1 and 2, resp.), vacuum microwave drying time (τ″, τ‴ for VMD steps 1 and 2, resp.), and constants A, k, and n of the modified Page model describing the drying kinetics of cepe mushrooms as affected by the drying method.

Drying conditions	Constants			Statistics		Drying time (min)				T (°C)	Mfwb (%)
	A	k		RMSE^‡	R^2	τ	τ′	τ″	τ‴
CD 50°C	1.000	0.0084	1.070	0.0046	0.9998	390^†a^‡	—	—	—	50	5.98c
CD 60°C	1.000	0.0120	1.080	0.0056	0.9997	300b	—	—	—	60	6.04c
CD 70°C	1.000	0.0130	1.100	0.0052	0.9998	210c	—	—	—	70	6.23b
CD 80°C	1.000	0.0150	1.110	0.0057	0.9997	210c	—	—	—	80	5.56d
CD 50/70°C	0.046	0.0520	0.940	0.0023	0.9831	60d	240a	—	—	70	5.91c
CD 50/80°C	0.046	0.0340	1.200	0.0006	0.9999	30e	240a	—	—	80	6.29b
VMD 240 W	1.000	0.0130	1.400	0.0118	0.9986	—	—	72a	—	61	6.04c
VMD 480 W	1.000	0.0320	1.370	0.0091	0.9992	—	—	40b	—	66	6.06c
VMD 480/240 W	1.000	0.0360	1.340	0.0108	0.9989	—	—	20c	40a	64	6.68a
CD 60°C -VMD 480/240	0.358	0.1290	1.070	0.0060	0.9970	60d	—	14c	24b	55	6.70a
CD 70°C -VMD 480/240	0.368	0.1790	0.940	0.0054	0.9976	50d	—	14c	24b	57	6.40a

^†Treatment means of the ANOVA test (values are the mean value of three replications). ^‡Values followed by the same letter, within the same column, were not significant different (), Tukey’s multiple range test.