Absrtact: Walnut green peel was dried by sun drying, shade drying, hot air drying, microwave drying and mid-short wave infrared drying. The effects of different drying methods on moisture content, color difference, total phenols, total flavonoids and anthraquinones content and drying time of walnut green peel were studied.
The results showed that the drying time of microwave drying equipment was the shortest, 0.4 h, and the drying rate was significantly higher than that of other drying methods (p < 0.05), followed by medium and short wave infrared drying, which lasted 8 h. The contents of total phenols, flavones and anthraquinones in the dried green peel were 46.98, 13.79 and 5.37 mg/g, respectively, which were significantly higher than those in other drying methods (p < 0.05).
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