Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality.

Compared with fresh mulberry fruit, the content of mulberry fruit showed a decreasing trend after different drying treatments, but the retention of these components by vacuum freeze-drying was better than that by hot air drying, which may be because hot air drying would promote the Maillard reaction and Strecker degradation reaction of amino acids in mulberry fruit, resulting in the loss of amino acids [ 34 ].

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