The influence factors such as microwave power, vacuum degree and temperature were investigated using the color L*, thiosulfinate content, rehydration ratio and comprehensive score of garlic slices as responses. The microwave vacuum drying (MVD) parameters of garlic slices were optimized by response surface methodology. The electronic nose was used to compare the flavor differences between fresh garlic and dried garlic slices. The results showed that the drying curve and rate curve of MVD garlics accorded with the drying characteristics of foods, the optimum MVD conditions of garlic slices were microwave power 260 W, vacuum degree 81 kPa, and temperature 49.5 °C. Under these conditions, the color L*, the thiosulfinate content, the rehydration ratio and the comprehensive score of garlic slices were 82.26, 3.0378 mg/100 g, 2.796 and 0.9265, respectively. The principal component analysis results of electronic nose demonstrated that there was no difference in the composition between the dried garlic slices and fresh garlic, while the linear discriminant analysis of electronic nose could distinguish them. There was no significant difference in the volatile components of dried garlic slices under different drying conditions. Therefore, MVD process could be an effective drying method and quite suitable for garlic. 

Drying characteristics, quality changes, parameters optimization and flavor analysis for microwave vacuum drying of garlic (Allium sativum L.) slices

Experimental determination of effective moisture diffusion and drying behaviour and mathematical modeling of thin layer drying kinetics using the microwave-vacuum drying method of rosehips

In this study, we analyzed the effects of three pretreatment methods—microwave, steam, and blanching—on the quality of Honeysuckle to determine the optimal pretreatment method; we then investigated the influence of different drying temperatures, vacuum levels, and rotation speeds on the drying characteristics, color, and active ingredient content of the Honeysuckle that was pretreated by the optimal pretreatment method during rotary microwave vacuum drying. The results indicated that a microwave pretreatment for 75 s was the optimal pretreatment method, which enhanced the retention of active ingredients and effectively improved the browning of the material. During the process of rotary microwave vacuum drying, as the temperature increased, the vacuum level rose, and the rotation speed increased, the drying rate gradually increased. However, excessively high vacuum levels and rapid rotation speeds could actually decrease the drying rate. In addition, the total phenols, total flavonoids, antioxidant activity, and various active ingredients of Honeysuckle dried by rotary microwave vacuum were effectively preserved. Furthermore, its rehydration properties and color were significantly superior to those dried through sun drying. The TIOPSIS method analysis showed that the optimal process parameters were a temperature of 50 °C, a vacuum level of -0.070 MPa, and a rotation speed of 35 Hz, which exhibited the highest relative closeness (0.76). The comprehensive analysis indicated that microwave pretreatment followed by rotary microwave vacuum drying was a promising drying method with potential applications in the dehydration of agricultural products and medicinal plants. 

Different Pretreatment Methods to Strengthen the Microwave Vacuum Drying of Honeysuckle: Effects on the Moisture Migration and Physicochemical Quality

In order to improve the drying quality and obtain a crispy texture of papaya slices, microwave vacuum drying (MVD) was studied in this research. The effects of different slice thickness (3, 6, 9, 12 mm), microwave power density (6, 8, 10, 12 W/g), drying temperature (50, 55, 60, 65, 70°C), and vacuum degree in relative pressure (−75, −80, −85, −90 kPa) on the drying characteristics and comprehensive quality of papaya slice were discussed. The Box–Behnken central combination experiments were designed and the response surface optimization analysis was carried out. According to the results of the response surface experiments, the impact factors during papaya slices drying on the comprehensive score were ranked from largest to smallest as follows: microwave power density, vacuum degree, and drying temperature. The fragility and hardness of papaya slices showed an upward trend with the increase of thickness. The optimum technologic parameters were set at the microwave power density of 10 W/g, vacuum degree of −90 kPa, drying temperature of 54.58°C, and slice thickness of 6 mm. The comprehensive score F can be up to the maximum value of 8.80 with the deviation from the verification test of 4.4%, and the papaya slices with obvious pore structure and remarkable crispness were obtained. Novelty impact statement Microwave vacuum drying technology combines the advantages of microwave drying and vacuum drying, which has remarkable drying efficiency through internal heating and promotes the slices to form a crispy texture. In this work, the influence of different factors on the fragility and hardness quality of papaya chips were explored firstly. Increasing drying temperature has no significant influence on the fragility and hardness value. Meanwhile, the hardness value went up while the fragility fluctuated slightly as the power density was added. The variation trend of papaya porosity microstructure gradually expanded with the increase of vacuum degree. The results provided theoretical support for the application of microwave vacuum drying technology in papaya crisp chips. 

Drying characteristics and quality optimization of Papaya crisp slices based on microwave vacuum drying

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Drying characteristics and quality optimization of Papaya crisp slices based on microwave vacuum drying