Abstract: This study investigated the effects of drying methods and anti-caking agents on the quality of ultra-micronized apricot powder. Dried apricot slices were prepared via natural air drying (NAD), heat pump drying (HPD), and cold plasma combined with heat pump drying (CP-HPD), followed by low-temperature superfine grinding. The effect of the addition of three anti-caking agents: silicon dioxide (0.3%, 0.6%, 0.9%, 1.2%, and 1.5%), β-cyclodextrin (2%, 4%, 6%, 8%, and 10%), and soybean fiber (0.5%, 1.5%, 2%, 3%, and 4%) on the physicochemical properties, microstructure, and storage stability of superfine apricot powder was comprehensively evaluated. The results showed that drying methods were a key determinant of the fundamental quality of the apricot powder. CP-HPD significantly improved the glass transition temperature (Tg = 38.02 ℃), reduced the 24-h moisture absorption rate to 24.78%, and increased the solubility to 70.52%. Among the anti-caking agents, silicon dioxide at 0.6%–0.9% performed best, and its anti-caking effect at 0.6% was comparable to that of β-cyclodextrin (6%–10%) or soybean fiber (2%–4%) at high doses. Addition of 0.6% silicon dioxide resulted in the highest dissolution rate (84.33%) and the lowest moisture absorption (20.84%), significantly improving powder dispersibility. Overall, the “CP-HPD + 0.6% silicon dioxide” combination proved superior in the processing of apricot powder. It can not only provide an effective technical approach to solve the problem that apricot powder is susceptible to caking due to moisture absorption, but also offer a theoretical basis and practical reference for the quality control and industrial application of fruit and vegetable powders.

Key words: low-temperature ultra-micronization; apricot powder; dispersion performance; anti-caking agent; powder properties