Table 8. Changes of general components (%) in dried Grifola frondosa by different drying methods

Drying methods		Grifola frondosa
Drying methods		Moisture	Protein	Fat	Ash
Control		90.32±0.53^1)a2)	2.90±0.11^f	0.27±0.06^c	0.93±0.03^f
Sun-drying		11.02±0.12^ef	30.35±0.39^b	1.92±0.25^b	8.40±0.10^b
Hot-air drying	40	11.79±0.41^cd	28.32±0.72^d	2.03±0.05^b	7.60±0.13^d
	50	11.31±0.79^ef	26.85±0.30^e	2.13±0.08^b	7.12±0.34^e
	60	11.48±0.25^de	27.81±0.11^d	1.96±0.07^b	8.02±0.18^c
Low temperature vacuum drying	20	10.98±0.16^f	28.23±0.66^d	2.13±0.08^b	7.75±0.10^cd
	25	11.93±0.79^c	29.16±0.24^c	2.10±0.09^b	8.83±0.05^a
	30	11.11±0.66^ef	26.63±0.18^e	1.98±0.17^b	8.52±0.14^ab
Heat pump dehumidifying drying	30	11.32±0.18^ef	26.85±0.10^e	1.88±0.07^b	7.90±0.52^cd
	40	12.69±0.36^b	32.66±0.47^a	2.08±0.03^b	7.00±0.09^e
	50	11.14±0.12^ef	33.07±0.24^a	2.44±0.31^a	7.00±0.09^e
Freeze drying		11.11±0.17^ef	32.81±0.06^a	2.06±0.11^b	6.82±0.09^e

¹⁾All values represent mean±SD.
²⁾Means with different letters (^a-f) with in a column are significantly different (p<0.05).