Abstract
The objective of this study was to evaluate the impacts of different drying technologies including microwave drying (MD), vacuum microwave drying (VMD), sun drying (SD), vacuum drying (VD), hot air drying (HAD), and vacuum freeze drying (VFD) on the physical characteristics, nutritional properties and antioxidant capacities of kiwifruit pomace in order to realize by-product utilization and improve energy efficiency. Results showed that both MD and VMD significantly reduced drying time by >94.6%, compared to traditional thermal drying which took 14–48 h. MD exhibited the highest content of soluble dietary fiber (9.5%) and the lowest energy consumption. Furthermore, VMD resulted in the highest content of vitamin C (198.78 mg/100 g) and reducing sugar (73.78%), and the antioxidant capacities ranked only second to VFD. Given the financial advantages and product quality, VMD was suggested to be advantageous technology in actual industrial production.
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