Attempt was made to produce a novel snack viz. dried rose flavored yogurt melts via the use of infrared freeze drying (IRFD). Selected physicochemical properties; color; hardness; rehydration time; total phenolics, flavonoids, and anthocyanins contents; microstructure; as well as sensory characteristics of samples prepared at different drying temperatures (45, 55, and 65 °C) were determined. Energy consumption of the drying process was also evaluated. The results were compared with those of conventional freeze drying (FD). IRFD samples exhibited smaller total color changes than those prepared by FD at the same drying temperatures. Hardness of FD samples was lower than that of IRFD samples at the same drying temperatures; IRFD sample prepared at 55 °C nevertheless received the highest total score among all the samples. FD samples exhibited shorter rehydration time compared with IRFD samples at the same drying temperatures. The analysis of microstructure of IRFD samples showed more compact layer structure compared to FD samples at the same drying temperature. Drying at 55 °C resulted in higher contents of phenolics and flavonoids, while drying at 45 °C resulted in the highest retention of anthocyanins. IRFD could save 5–14% of the drying time and 9–19% of the energy compared to FD at different drying temperatures.

试图生产一种新颖的零食。干燥的玫瑰味酸奶通过使用红外冷冻干燥（IRFD）融化。选定的理化特性；颜色; 硬度; 补液时间 总酚，类黄酮和花青素含量；微观结构 测定了在不同干燥温度（45、55和65°C）下制备的样品的感官特性。还评估了干燥过程的能耗。将结果与常规冷冻干燥（FD）的结果进行比较。在相同的干燥温度下，IRFD样品显示出比FD制备的总颜色变化更小的颜色。在相同的干燥温度下，FD样品的硬度低于IRFD样品的硬度；然而，在55°C下制备的IRFD样品在所有样品中均获得了最高的总分。与相同干燥温度下的IRFD样品相比，FD样品显示出更短的补液时间。在相同的干燥温度下，与FD样品相比，IRFD样品的微观结构分析显示出更致密的层结构。在55°C下干燥导致较高的酚类和黄酮含量，而在45°C下干燥导致最大的花色苷保留。与FD在不同干燥温度下相比，IRFD可以节省5-14％的干燥时间和9-19％的能量。在45°C下干燥时，花青素的保留率最高。与FD在不同干燥温度下相比，IRFD可以节省5-14％的干燥时间和9-19％的能量。在45°C下干燥时，花青素的保留率最高。与FD在不同干燥温度下相比，IRFD可以节省5-14％的干燥时间和9-19％的能量。