Abstract
ABSTRACTDrying behavior and change of physicochemical compositions of sweet potato in intermittent microwave drying (IMD) and continuous microwave drying (CMD) combined with or without carbonic maceration (CM) pre-treatment were investigated. A quantity of 100 g of fresh or CM pre-treated samples were dried in IMD at 700 W with power on–off ratio of 1/6 (5 s/30 s, ton/toff) or dried in CMD with power density of 1 W/g. The results indicated that the process of CM + IMD as compared with IMD, CMD, and CM + CMD had the shortest drying time, the lowest activation energy (Ea), and the biggest effective moisture diffusivity (Deff) and exhibited the highest total content of phenols, anthocyanins, flavonoids, β-carotene, ascorbic acid retention rate, as well as scavenging free radical capability 2,2-diphenyl-1-picrylhydracyl of dried product. Meanwhile, color measurements indicated that CM + IMD could get the most desirable color of dried sweet potatoes. Therefore, CM pre-treatment is promising for industrial application.
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