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In the present study, we aimed to assess the effects of hot air drying (HAD), microwave drying (MD), far-infrared radiation drying (FIRD), vacuum drying (VD) and microwave vacuum drying (MVD) on the quality, bioactive components, pasting properties, antioxidant properties,  in vitro  digestibility and microstructure of Chinese yam. Results showed that these drying processes greatly affected the quality of yam ( p &lt;0.05). MVD yam had a good color and its bioactive components were maintained. VD and MVD samples had the lowest setback value and breakdown value, indicating that they had a better cold paste stability and hot paste stability. In addition, MVD samples had a uniform honeycomb microscopic pore structure, and thus the rehydration rate of MVD samples was significantly higher compared with the other drying approaches. When five differently dried samples were compared by principal component analysis (PCA), the MVD samples were found to have the highest comprehensive principal component values. Therefore, based on our results, MVD was an ideal approach to dry high-quality yam.

international journal of food engineering

Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure