Hot air drying characteristics and nutrients of apricot armeniaca vulgaris lam pretreated with Radio Frequency (RF)

Apricotpretreatedwith RFand then dried with convective hot air at 65°C, 3.0m/sin this research. RF pretreatment time of 20, 30, 40 and 50min were chosen. Results showedthat, there is only falling rate period during apricot hot air drying, and the drying rate of apricot is improved significantly; Herdenson and Pabis model issuitable forapricot hot air drying; retentionsof flavonoids, polyphenols and Vcin driedapricot were higher than thoseof fresh apricot; when RF treating time was chosen 30mins, nutrients retentions of Vc, flavonoid and polyphenols were 0.9543mg/100g, 5.4089mg/100g and 7.3382mg/100g, separately. (Author)