Drying Characteristics and Processing Parameters for Microwave‐Vacuum Drying of Kiwifruit (Actinidia deliciosa) Slices

This study experimented on microwave‐vacuum (MWV) drying of kiwifruit (Actinidia deliciosa) slices as a way to improve drying productivity and the quality of dried fruit. The effects of microwave power density, sample thickness and vacuum degree on the drying characteristics of kiwifruit slices were studied. The results showed that these three factors had significant effects on the vitamin C and chlorophyll contents and on the rehydration capacity of dried kiwifruit slices, as well as the total drying time. The processing parameters of MWV drying of kiwifruit slices were optimized by using Box–Behnken design with a quadratic regression model built by response surface methodology. The optimum processing parameters were experimentally determined as microwave power density at 7.7 W, sample thickness of 6.0 mm and MWV drying for 11.5 min at a vacuum degree of −90 kPa. High‐quality dried kiwifruit slices can be created under these conditions using this drying process. PRACTICAL APPLICATIONS: Kiwifruit (Actinidia deliciosa) has become a popular fruit because of its bright green flesh, high level of vitamin C and because it contains a wide variety of phytonutrients, including carotenoids, lutein, phenolics, flavonoids and chlorophyll. It needs some form of preservation to extend its shelf life. Microwave‐vacuum (MWV) drying is a novel alternative that combines the advantages of both microwave drying and vacuum drying. The objectives of this study were to investigate the effect of microwave power density, sample thickness and vacuum degree on the MWV drying characteristics and quality of MWV‐dried kiwifruit slices, and to evaluate a suitable drying model for describing the drying process. In addition, the process parameters of MWV drying were optimized by response surface methodology. This present study provides the theoretical basis for industrial‐scale production.