Vacuum Microwave Drying of Acerola Residue: Effects of Pre-treatment and Operating Variables on Main Bioactive Compounds

Even though the residue from processing of acerola (Malpighia emarginata D.C.) has significant amounts vitamin C and other bioactive compounds at same level as pulp juice this fruit, it also a high moisture content (> 80%). In work, drying performance in microwave oven combined with vacuum environment was investigated. The effect pretreatment ethanol on process successfully analyzed, together influence main variables removal by-product fruit industry. values obtained for after could be classified intermediate concentrations, thus showing good potential to used food additives. growth mesophilic bacteria, molds, yeasts residues not observed dried material final below 26.2% (wb).