| Abstrakt: |
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. [ABSTRACT FROM AUTHOR] |
