Effects of Different Drying Methods on Drying Characteristics and Quality of Small White Apricot ( Prunus armeniaca L.)

Jian-Rui Gao, Meng-Yao Li, Zhe-Yu Cheng, Xin-Yu Liu, Hao Yang, Mao-Ting Li, Rui-Ying He, Qian Zhang and Xu-Hai Yang ()
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Jian-Rui Gao: Shihezi University, Shihezi 832003, China
Meng-Yao Li: Shihezi University, Shihezi 832003, China
Zhe-Yu Cheng: Shihezi University, Shihezi 832003, China
Xin-Yu Liu: Shihezi University, Shihezi 832003, China
Hao Yang: Shihezi University, Shihezi 832003, China
Mao-Ting Li: Shihezi University, Shihezi 832003, China
Rui-Ying He: Shihezi University, Shihezi 832003, China
Qian Zhang: Shihezi University, Shihezi 832003, China
Xu-Hai Yang: Shihezi University, Shihezi 832003, China

Agriculture, 2024, vol. 14, issue 10, 1-13

Abstract: This study examined the effects of hot air drying (HAD), infrared radiation drying (IRD), microwave vacuum drying (MVD), freeze drying (FD), and freeze drying combined with microwave vacuum drying (FD-MVD) on the drying kinetics, color, rehydration ratio, titratable acidity, and vitamin C content of small white apricots ( Prunus armeniaca L.). Results showed drying times of 12.5 h (IRD), 14.1 h (FD), 16 h (HAD), 0.53 h (MVD), and 6.15 h (FD-MVD). FD-MVD significantly outperformed MVD, HAD, and IRD in color, vitamin C, titratable acidity, and rehydration, though was slightly inferior to FD. Microstructural analysis revealed that FD-MVD preserved the most uniform pore structure, better maintaining apricots’ original appearance. In contrast, IRD and HAD caused severe surface shriveling, compromising quality. In conclusion, FD-MVD emerges as a promising drying method to enhance apricot quality and market competitiveness in food processing.

Keywords: dried small white apricot; drying methods; physicochemical property; microstructure; nutritional value (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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