Effect of Different Drying methods on the Quality Changes of the Granular Fruits and Vegetables

In this paper,the quality changes of the granular fruits and vegetables dried by vacuum microwave drying,freeze drying,hot air drying and combined hot air-vacuum microwave drying were investigated,and the quality parameters were compared on the basis of Vc and chlorophyll contents,color,shrinkage and rehydration ratio.The quality parameters of products treated by vacuum microwave drying were slight less than those treated by freeze drying,but much better than those of conventionally air-dried products.The quality characteristics of product dried by combined hot air-vacuum microwave were significantly improved compared with those of using hot air drying alone.