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In order to improve the uniformity of microwave absorption and obtain good drying quality, a vibratory fluidized bed was used during the microwave drying of balsam pear slices. The temperature distribution of the materials during drying is discussed. The water state and drying quality of the balsam pear slices with blanching, ultrasonic, and superheated steam pretreatment were measured using low-field nuclear magnetic resonance and scanning electron microscopy. As a result, the drying uniformity of balsam pear slices was improved, and the drying temperature decreased more than 10 °C using the microwave vibratory fluidized bed. By using an ultrasonic pretreatment step, the activity of the water molecules was improved, and the drying time was reduced by 10 min, but the product was discolored during drying. Blanching and superheated steam pretreatment did not improve the activity of water molecules, but the product color changes were minimal and drying time was reduced by 20 min. The microstructure of dehydrated balsam pear slices was destructed seriously caused by this heat–moist pretreatment. Therefore, a variety of pretreatments should be integrated for the comprehensive control of the processing characteristics, such as enzyme deactivation and improving water activity, to further improve the drying efficiency and quality of balsam pear slices.

international journal of food engineering

Effect of Pretreatment Methods on the Moisture State and Drying Quality of Balsam Pear ( Momordica charantia  L.) Slices Using a Microwave Vibratory Fluidized Bed