Abstract:

This research examined the effect of vacuum drying conditions on sensory quality of preserved fruits of
wild Actinidia arguta. Based on the results of single-factor experiments, a quadratic regression model was developed
using quadratic orthogonal rotation composite design to describe each of the response variables, average drying rate,
deformation rate and browning rate. The optimal vacuum drying parameters were found to be drying at 50.0 ℃ for 8.0 h
with a vacuum degree of 0.090 MPa, resulting in an average drying rate of 3.92 g/(100 g·min), a deformation rate of 10.47%
and a browning rate of 25.42%.

Key words: Actinidia arguta, preserved fruit, vacuum drying, sensory quality, response surface methodology