The effect of cold plasma pretreatment with different durations 10, 20, 30, 40, 50, and 60 s on the mass transfer rate and quality of grape fruit during hot-air drying at 60 °C and 1.5 m/s were studied. It was found that cold plasma pretreatment significantly increased effective moisture diffusivity, reducing the drying time and energy consumption by up to 26.27% and 26.30%, respectively. Longer exposure resulted in smaller shrinkage and higher rehydration ratio. Furthermore, plasma pretreatment resulted in improved quality of dried grapes, in particular higher total phenolic content, antioxidant activity, and vitamin C retention by up to 3.06–30.53%, 7.31–62.29%, and 17.87–168.73%, as compared to the untreated ones. Among all pretreatments, 50 s exposure was preferred due to the minimal energy consumption and the least effect on the samples color.

研究了在60°C和1.5 m / s的热风干燥过程中，不同持续时间10、20、30、40、50和60 s的冷等离子体预处理对葡萄果实的传质速率和质量的影响。结果发现，冷等离子体预处理显着提高了有效水分扩散率，将干燥时间和能耗分别降低了26.27％和26.30％。暴露时间越长，收缩率越小，补水率越高。此外，血浆预处理可提高葡萄干的质量，特别是与未处理的葡萄相比，总酚含量，抗氧化剂活性和维生素C保留量最多提高3.06–30.53％，7.31–62.29％和17.87–168.73％那些。在所有预处理中，由于能量消耗最小且对样品颜色的影响最小，因此优选暴露50 s。