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
作者： Zhang, Qisen 1 ; Wang, Bo 2 ; Zhang, Hao 1 ; Lin, Rongru 1 ; Yang, Liling 3 ; Lv, Weiqiao 1 ; Xiao, Hongwei 1 ;
作者机构： 1.China Agr Univ, Coll Engn, Beijing, Peoples R China
2.Australian Catholic Univ, Sch Behav & Hlth Sci, Sydney, NSW, Australia
3.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi, Peoples R China
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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