DRYING CHARACTERISTICS AND QUALITY ANALYSIS OF HOT AIR-ASSISTED RADIO FREQUENCY AND HOT-AIR DRYING OF JUJUBE ( Zizyphus jujube Miller cv. Jinsixiaozao )

Radio frequency (RF) drying is a rapid dehydration technique that reduces water activity and extends the shelf life of agricultural products. In this study, characteristics jujube during HARF hot air (HA) were investigated, quality analyses, such as color, vitamin C (VC) total flavonoid content (TFC), performed. The curves revealed time used to reduce moisture from 81.7 6.0% on dry basis was 360 1320 min using drying, respectively. logarithmic model best describe process with R 2, RMSE SSE values 0.998, 0.00508 0.000306, Quality analysis demonstrated significant differences in VC between HA treatments storage periods (P > 0.5), HARF-dried product performed much better than dried by HA. Compared showed shorter time, higher efficiency quality, indicating more promising method for acceptable quality.