In this study, the effect of oven drying (70 and 80 °C), oven vacuum drying (70 and 80 °C, 250 mbar), microwave drying (180 and 300 W) and microwave vacuum drying (180 and 300 W, 250 mbar) on the drying kinetics, color and anthocyanin content of the black and white myrtle samples were investigated. In addition, 11 different drying models were used to describe the drying kinetics of the myrtle samples. The Midilli model exhibited best fit to all experimental data (R² ≥ 0.9971; χ² ≤ 0.0006; RMSE ≤ 0.0244). The anthocyanin contents of initial black and white myrtle samples were determined as 1821.67 ± 46.90 mg/kg dw and 36.55 ± 2.16 mg/kg dw, respectively. Although, vacuum drying has significantly prevented degradation of anthocyanin. Anthocyanin content of myrtle samples decreased depending on the drying processes. The color value of the samples was also significantly affected by drying methods.

在这项研究中，烘箱干燥（70 和 80 °C）、烘箱真空干燥（70 和 80 °C，250 mbar）、微波干燥（180 和 300 W）和微波真空干燥（180 和 300 W，250 mbar) 对黑白桃金娘样品的干燥动力学、颜色和花青素含量进行了研究。此外，使用 11 种不同的干燥模型来描述桃金娘样品的干燥动力学。Midilli 模型对所有实验数据表现出最佳拟合（R ²  ≥ 0.9971；χ ² ≤ 0.0006；RMSE ≤ 0.0244）。初始黑白桃金娘样品的花青素含量分别测定为 1821.67 ± 46.90 mg/kg dw 和 36.55 ± 2.16 mg/kg dw。虽然，真空干燥显着防止了花青素的降解。桃金娘样品的花青素含量随干燥过程而降低。样品的色值也受到干燥方法的显着影响。