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

ABSTRACT Radio frequency (RF) drying is a rapid dehydration technique that reduces water activity and extends the shelf life of agricultural products. In this study, the drying characteristics of jujube during HARF and hot air (HA) were investigated, and quality analyses, such as color, vitamin C (VC) and total flavonoid content (TFC), of jujube were performed. The drying curves revealed that the drying time used to reduce the moisture content from 81.7 to 6.0% on a dry basis was 360 and 1320 min using HARF drying and hot air (HA) drying, respectively. The logarithmic model was the best to des...

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