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Effect of Drying Methods on Drying Efficiency and Quality of Kiwifruit Slices
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Zhenbin LIU1, 2, Linghan KONG1, 2, Zilin CHANG1, 2, Jia LUO1, 2, Linlin LI3, Wenchao LIU3, Hongbo LI1, 2, Liangbin HU1, Dan XU1, Lu TIAN1, Lishan YAO1, Xiaolin ZHU1, Jiayi ZHANG1, Haizhen MO1, 2, *
Science and Technology of Food Industry | 2026, 47(13) : 60 - 68
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Science and Technology of Food Industry | 2026, 47(13): 60-68
• Papers Invited by Guest Editors- •
Effect of Drying Methods on Drying Efficiency and Quality of Kiwifruit Slices
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Zhenbin LIU1, 2, Linghan KONG1, 2, Zilin CHANG1, 2, Jia LUO1, 2, Linlin LI3, Wenchao LIU3, Hongbo LI1, 2, Liangbin HU1, Dan XU1, Lu TIAN1, Lishan YAO1, Xiaolin ZHU1, Jiayi ZHANG1, Haizhen MO1, 2, *
Affiliations
  • 1College of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
  • 2Shaanxi Agricultural Products Processing Technology Research Institute, Xi'an 710021, China
  • 3Henan University of Science and Technology, Luoyang 471000, China
Published: 2026-07-01 doi: 10.13386/j.issn1002-0306.2025100058
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Kiwifruit is highly valued for its nutritional content and distinctive flavor but is prone to rapid deterioration, necessitating efficient drying techniques that preserve product quality. In this study, Xuxiang kiwifruit slices were subjected to vacuum freeze-drying (FD), microwave vacuum drying (MVD), and multiphase microwave drying (MMD), and their drying behavior, color, shrinkage, texture, microstructure (Micro-CT), volatile compounds, and nutritional attributes (vitamin C, total phenolics, and total sugars) were systematically compared. FD required the longest drying time (2880 min) but effectively preserved porous microstructure and overall flavor, whereas MVD markedly reduced drying time to 39 min but caused localized overheating, resulting in severe color degradation (ΔE=24.96±4.36), structural collapse, and flavor imbalance. In contrast, MMD achieved a comparable drying time (165 min) through staged regulation of microwave power and vacuum conditions, while exhibiting the lowest color difference (ΔE=8.43±0.56), well-maintained texture and microstructure, the highest volatile profile similarity to fresh kiwifruit (0.81), and superior retention of vitamin C, total phenolics, and total sugars. Overall, multiphase microwave drying demonstrated the best comprehensive performance in balancing drying efficiency and quality preservation, highlighting its potential for high-quality kiwifruit processing.

kiwifruit  /  multiphase microwave drying  /  quality retention  /  flavor compounds  /  nutritional components
刘振彬, 孔令涵, 常紫琳, 罗嘉, 李琳琳, 刘文超, 李红波, 胡梁斌, 徐丹, 田露, 姚丽姗, 朱晓琳, 张珈祎, 莫海珍. 干燥方式对猕猴桃切片干燥效率与品质的影响. 食品工业科技, 2026 , 47 (13) : 60 -68 . DOI: 10.13386/j.issn1002-0306.2025100058
Zhenbin LIU, Linghan KONG, Zilin CHANG, Jia LUO, Linlin LI, Wenchao LIU, Hongbo LI, Liangbin HU, Dan XU, Lu TIAN, Lishan YAO, Xiaolin ZHU, Jiayi ZHANG, Haizhen MO. Effect of Drying Methods on Drying Efficiency and Quality of Kiwifruit Slices[J]. Science and Technology of Food Industry, 2026 , 47 (13) : 60 -68 . DOI: 10.13386/j.issn1002-0306.2025100058
Appendix
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Year 2026 volume 47 Issue 13
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Article Info
doi: 10.13386/j.issn1002-0306.2025100058
  • Receive Date：2025-10-13
  • Online Date：2026-10-24
  • Published：2026-07-01
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  • Received：2025-10-13
Affiliations
    1College of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
    2Shaanxi Agricultural Products Processing Technology Research Institute, Xi'an 710021, China
    3Henan University of Science and Technology, Luoyang 471000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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