Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity.

In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, color, rehydration ratio (RR), microstructure, bioactive compounds, and the antioxidant capacity of sliced persimmons were investigated in the current work. Results showed that the rehydration ratio (RR) of the samples under PVD was significantly higher than that of the traditional hot air-dried ones. Compared to the fresh samples, the dried persimmon slices indicated a decrease in the bioactive compounds and antioxidant capacity. The total phenolic content (TPC) of PVD samples at 70 °C was 87.96% higher than that of the hot air-dried persimmon slices at 65 °C. Interestingly, at 70 °C, the soluble tannin content and TPC of the PVD samples reached the maximum values of 6.09 and 6.97 mg GAE/g, respectively. The findings in the current work indicate that PVD is a promising drying method for persimmon slices as it not only enhances the drying process but also the quality attributes.