This study evaluated the use of infrared freeze drying for different durations in combination with infrared drying (IRFD-IRD) as a means to reduce the drying time and energy consumption without sacrificing the dried product quality during the production of rose-flavored yogurt melts. Total required drying time and energy consumption were examined and compared with those required by IRFD alone. Comparison was also made in terms of physical properties (color, odor, bulk density, hardness, and rehydration time), total phenolic and anthocyanin contents, antioxidant activities, and sensory characteristics of the final products. IRFD-IRD could reduce 11.36–22.73% of the drying time and 9.99–24.87% of the energy consumption in comparison of IRFD alone. IRFD (3 h)-IRD samples had smaller total color difference than that of IRFD samples. Odor, bulk density, and hardness as well as sensory characteristics of IRFD (3 h)-IRD samples were similar to those of IRFD samples. Furthermore, IRFD (3 h)-IRD and IRFD samples possessed similar retention of bioactive compounds as well as antioxidant activities. Combined IRFD (3 h)-IRD is a promising technique for the processing of rose-flavored yogurt melts. The combined drying method significantly reduced the drying time and energy consumption without affecting the final product quality.

这项研究评估了在不同时间段使用红外冷冻干燥结合红外干燥（IRFD-IRD）的方法，该方法可缩短干燥时间和降低能耗，同时又不影响玫瑰味酸奶熔体生产过程中的干燥产品质量。检查了所需的总干燥时间和能耗，并将其与IRFD所需的干燥时间和能耗进行了比较。还根据物理性质（颜色，气味，堆积密度，硬度和补水时间），总酚和花青素含量，抗氧化活性和最终产品的感官特性进行了比较。与仅IRFD相比，IRFD-IRD可以减少11.36–22.73％的干燥时间和9.99–24.87％的能耗。IRFD（3 h）-IRD样品的总色差比IRFD样品小。气味，堆积密度，IRFD（3 h）-IRD样品的硬度，感官特性与IRFD样品相似。此外，IRFD（3 h）-IRD和IRFD样品具有相似的生物活性化合物保留和抗氧化活性。结合IRFD（3 h）-IRD是一种有前景的技术，可用于处理玫瑰味酸奶熔体。组合的干燥方法显着减少了干燥时间和能耗，而不会影响最终产品的质量。