Absrtact: Pure natural apricot meat powder was prepared by microwave drying equipment, hot air drying, microwave vacuum drying and microwave convection drying. The effects of drying methods on nutrient composition, physical properties, sensory quality and antioxidant ability of apricot meat powder were compared.
Key words: apricot meat microwave drying; hot air drying; microwave vacuum drying; microwave convective drying; quality; antioxidant capacity
Apricot is a plum plant of Rosaceae, originated in Xinjiang, China. It has been cultivated for more than 3000 years. Apricot fruits contain a large number of phytochemicals, such as polyphenols, carotenoids and vitamins. These substances make them not only delicious, sweet and sour, pleasant flavor, but also have certain health effects on cancer and chronic diseases, which are deeply loved by peopl.
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