In recent years, using intermittent microwave (IM) to dry foodstuffs has been taken into consideration as one of the new drying methods in food industry. The aim of this research was to dry cubic pieces of pre-treated “quince” fruit by sucrose osmotic solution using IM – hot air (HA) drying at a low temperature (40 °C) in order to investigate the effects of this process on improving the dried product quality. The variables of the process included sucrose osmotic solution in 5 concentration levels of 0 (control), 10, 30, 50, and 70% (w/w) and microwave at 4 powers of 0 (control), 360, 600, and 900 W, with 4 pulse ratios of 1, 2, 3, and 4. Findings indicated that compared to control samples, the samples pre-treated by osmotic solution had lower effective moisture diffusion coefficient (D_eff). However, D_eff increased through increase in power and pulse ratio of the microwave. Increasing the concentration of the osmotic solution, power, and pulse ratio led to significant decreases in shrinkage. Due to high shrinkage, the quince samples dried by continuous microwave – HA method showed higher bulk density in comparison to the samples dried by IM – HA. In addition, samples dried by IM with low power showed the highest rehydration followed by those dried by IM with high power; however, the control samples dried merely by HA had the lowest rehydration. Moreover, a significant decrease in specific energy consumption was noticed through increasing the microwave power. Drying by IM – HA at the power of 900 W and the pulse ratio of 4 had the lowest specific energy consumption, while drying with only HA had the highest specific energy consumption.

近年来，使用间歇微波（IM）干燥食品已被视为食品工业中的一种新型干燥方法。这项研究的目的是使用IM –热空气（HA）在低温（40°C）下干燥，通过蔗糖渗透溶液干燥立方米的预处理过的“木瓜”水果，以研究该过程对水果的影响。提高干燥产品的质量。该过程的变量包括浓度为0（对照），10、30、50和70％（w / w）的5个浓度水平的蔗糖渗透溶液和浓度为0（对照），360、600和900的4功率的微波。 W，具有1、2、3和4的4个脉冲比率。结果表明，与对照样品相比，用渗透溶液预处理的样品具有较低的有效水分扩散系数（D _eff）。但是，D_效通过增加微波的功率和脉冲比来增加。渗透溶液浓度，功率和脉冲比的增加导致收缩率显着降低。由于收缩率高，与通过IM-HA干燥的样品相比，通过连续微波– HA方法干燥的木瓜样品显示出更高的堆积密度。此外，用低功率IM干燥的样品显示出最高的回水率，其次是用高功率IM干燥的样品。但是，仅通过HA干燥的对照样品的补液率最低。此外，通过增加微波功率，可以观察到单位能耗的显着降低。用IM – HA进行的功率为900 W且脉冲比为4的干燥具有最低的单位能耗，而仅使用HA进行的干燥具有最高的单位能耗。