Influence of Drying Temperature on Quality Characteristics and Drying Kinetics of Siraitia grosvenorii Fruit.

ABSTRACT: Siraitia grosvenorii fruit, a traditional medicinal and edible plant, undergoes significant alterations in quality and bioactive composition during the dehydration process. This study investigated the effects of hot-air drying at various temperatures on the physicochemical properties, antioxidant activity, and drying kinetics of S. grosvenorii fruit. The drying process was terminated when fruit moisture content reached 15%, with corresponding drying durations of 420, 225, 144, 96, and 51 h at 40 °C, 50 °C, 60 °C, 70 °C and 80 °C, respectively. Among the ten mathematical models evaluated, the Midilli-Kucuk model provided the most accurate description of the drying kinetics of S. grosvenorii fruit. Quality analysis revealed that drying reduced the sugar/acid ratio, conte

SUBMITTER: Li L 

PROVIDER: S-EPMC12841080 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature