This study suggested a combination of microwave and vacuum drying to meet the requirements of preserving the nutritional content of fresh poniol fruit, consuming lower energy, and having a faster drying rate. In this study, the influence of microwave power, vacuum level, and citric acid pretreatment level on the product quality of dried poniol was analyzed. The citric acid pretreatment was conducted in an ultrasonicator bath. The pretreated was dried by changing the microwave power (X P ) from 400 to 800 W and the vacuum level (X V ) from 300 to 600 mmHg. The quality of the dried product was analyzed in terms of total phenolic content (Y PC ), antioxidant activity (Y AA ), total change in color (Y CC ), and rehydration ratio (Y RR ) of dried poniol fruit.
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