Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices

The novelty of this paper was to evaluation the effect intermittent microwave drying (IMD) on nutritional quality and characteristics persimmon slices. Persimmon slices were treated with IMD at power levels 280, 350, 420, 490, 560 W, characteristics, components, sensory properties determined analyzed. results showed that process could be divided into three stages; increasing speed, constant decreasing speed. Meanwhile, higher power, shorter time rate. With increase contents soluble sugar, tannin, vitamin C, ash increased gradually, but had no obvious content insoluble while protein E decreased overall acceptability score first then decreased. In study, comprehensive scoring method used for dried optimal 490 which effectively improve rate value, has good acceptability.