Abstract: The effect of dry method on its quality was studied by using jujube as test material and natural air drying, hot air drying, vacuum low temperature drying and microwave drying equipment.
The results show that natural air drying takes a long time, large granular cells and hard products; the optimum temperature for hot air drying is 70 °C, the color is bright, the taste is hard, the cells are more, the total sugar content is higher; the vacuum low temperature drying vacuum is 0. .08 MPa, the best drying temperature is 50 °C, the product is crisp, with a porous network structure, good color, short drying time, less total flavonoid loss;
Vacuum microwave drying at a vacuum of 0.07 MPa, a temperature of 50 °C, and a microwave power of 3 kW, the product has good crispness, high crude fiber content, and a good honeycomb structure inside the structure. The product has a blackening phenomenon and the drying time is the shortest.
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