Effects of microwave-hot air combined drying on the moisture content, physical properties, flavor, and volatile components of prunes (Prunus domestica L.)

文献类型： 外文期刊

第一作者： Zhang, Qisen

作者： Zhang, Qisen;Zhang, Hao;Lin, Rongru;Lv, Weiqiao;Xiao, Hongwei;Wang, Bo;Yang, Liling

作者机构：

关键词： Microwave drying; hot air drying; prunes; flavor profile; volatile compounds

期刊名称：DRYING TECHNOLOGY （ 影响因子：2.7； 五年影响因子：3.4 ）

ISSN： 0737-3937

年卷期： 2025 年 43 卷 6 期

页码：

收录情况： SCI

摘要： This study aimed to comprehensively investigate the effects of various microwave - hot air combined drying methods on prunes. Five drying techniques were evaluated: hot air drying (HAD), microwave - hot air drying (MHAD), hot air drying - microwave drying (HAD - MD), hot air drying - microwave - hot air drying (HAD - MHAD), and hot air drying with intermittent microwave - hot air synergistic drying (IMHAD). The results revealed that the MHAD could effectively reduce drying time by 34.2% - 87.0% compared to HAD. Compared to other methods, they also improve the color quality of the product, reduce moisture activity, and decrease the decomposition of certain volatile substances. Notably, HAD - MHAD samples had a color closer to fresh prunes, better texture, and a more favorable flavor profile with higher aldehyde, ester, and alcohol contents. In conclusion, HAD-MHAD is more suitable for prune drying than other drying methods.

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