Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Table 2

Drying time, hardness, moisture content, and water activity of kiwifruits samples dried by different drying methods.

Drying method	Drying time (h)	Specific energy requirements (Eq) (kWh/kg)	Moisture content (%)	Water activity (aw)	Hardness (g)
FVD	42.47 ± 0.52^a	38.23 ± 0.73^a	3.32 ± 0.03^b	0.3335 ± 0.001^b	3973.70 ± 20.17^c
AD	8.08 ± 0.14^c	19.80 ± 0.27^c	2.69 ± 0.02^d	0.3049 ± 0.001^d	7919.61 ± 51.24^a
FVD-AD	26.24 ± 0.32^b	24.05 ± 0.46^b	2.91 ± 0.02^c	0.321 ± 0.001^c	5252.71 ± 33.53^b
Fresh	—	—	87.55 ± 1.64^a	0.993 ± 0.002^a	—

Note. Data are shown as the mean ± SD (). Means within a column with the same letter are not significantly different as indicated by Duncan’s multiple range test (). FVD: freeze vacuum drying; AD: air drying; FVD-AD: combined drying consisting of freeze vacuum drying and air drying.