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In this study, combined microwave vacuum drying (MVD) with hot-air drying was evaluated, and then compared with hot-air drying and freeze drying, by the quality of the created product. The aim was to show that MVD is a strong quality competitor with the conventional hot-air drying and the widely used, but expensive freeze drying. For raw material, Jonathan apple was used. The combined microwave vacuum drying consists of two steps, the hot-air pre-drying, and then the microwave vacuum drying. The MVD was made with a unique batch drying system. Chemical, (total phenolic compounds, free radical-scavenging activity, aromatic content) physical (hardness) and consumer-related (organoleptic, and microbiological) properties were measured as quality parameters. The results show that quality of the product made by MVD combined with hot-air pre-drying is higher than hot-air dried ones. By most of the measured quality parameters, microwave vacuum drying also provided higher quality product than freeze drying.

periodica polytechnica. chemical engineering

Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product