Penetrating microwave vacuum drying: a superior alternative to traditional drying methods for enhancing sensory quality, biological activity and flavor of 'Akizuki' pear (Pyrus pyrifolia Nakai)

文献类型： 外文期刊

第一作者： Wang, Deqing

作者： Wang, Deqing;Wang, Shuai;Xu, Hao;Song, Hualu;Wang, Deqing;Su, Dianbin

作者机构：

关键词： Penetrating microwave vacuum drying (PMVD); energy consumption; porosity; flavor; bioactive substance

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 142 卷

页码：

收录情况： SCI

摘要： Microwave drying exhibits the advantages of energy saving, high production efficiency, clean production, easy automation, and improved product quality. However, conventional microwave drying often results in uneven drying. This study aims to develop a new drying technology to enhance the drying efficiency and quality and reduce energy consumption-the vacuum device and rolling beds into microwave drying equipment, penetrating microwave vacuum drying (PMVD). The results showed that PMVD reduces drying time by 93.29 % and energy consumption by 86.65 % compared to freeze drying (FD), which was explained by the changes. PMVD products exhibited superior sensory quality, more intense flavor, and higher bioactive substances in the thermally involved drying method. This suggests that PMVD is a promising clean production method with the potential to replace traditional drying methods.

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