Optimizing energy, quality, and emissions in button mushroom ( <scp> <i>Agaricus bisporus</i> </scp> ) drying using infrared‐convective dryer with heat recovery

Abstract Mushroom drying faces significant challenges, including high‐energy consumption, prolonged processing times, and quality degradation, while conventional methods contribute substantially to greenhouse gas (GHG) emissions. This study investigates the synergistic effects of infrared power, air temperature, and heat recovery on energy efficiency, product quality, and GHG emissions during continuous conveyor infrared‐hot air drying of white button mushroom ( Agaricus bisporus ) slices. Results demonstrate that elevating air temperature and infrared power density enhances drying rates (up to 4.67 g water/min) and rehydration capacity (33.91%), while specific energy consumption declines with infrared power ≤850 W and air recirculation ≤70%. Integration of a heat recovery system reduced energy usage by 18%–62% and GHG emissions by 15%–32%, with total color difference (Δ E = 13.21) minimized at higher recirculation percentages. Through Response Surface Methodology optimization, ideal parameters were identified as 90°C drying temperature, 810.6 W infrared power, and 81.4% air recirculation (1 m/s velocity), yielding a desirability factor of 0.838. These findings underscore the viability of infrared‐convective drying with heat recovery as a sustainable, high‐efficiency solution for industrial mushroom processing, balancing productivity, energy conservation, and environmental stewardship.