Drying of figs using vacuum microwave drying, tray drying and sun drying methods and comparison of quality characteristics

One of the most common preservation methods known for storing fruit and vegetables for long periods without spoilage is drying. However, traditional drying techniques cause reductions in food components in fruit and vegetables, as well as in sensory characteristics such as colour and flavour. In order to reduce these losses, new drying techniques have gained importance in recent years. Dried figs produced using vacuum microwave dryers, tray dryer systems, and sun drying were evaluated in terms of quality. It was found that the vacuum microwave dryer increased the drying speed and reduced the drying time compared to tray drying and sun drying. The Page model was found to be the theoretical model that best represents the experimental results showing the change in moisture content over time in fig samples dried using the vacuum microwave dryer and tray dryer. It was determined that vacuum microwave drying caused the least alteration in physicochemical components—such as titratable acidity, pH, total phenolic content, total carotenoids, total antioxidant activity—and in color parameters, compared to tray drying and sun drying. In conclusion, vacuum microwave drying was determined to be a faster and more easily applicable technique compared to the traditional hot air drying method. Furthermore, it was found that the physicochemical, biochemical, and sensory properties of figs dried using a vacuum microwave dryer were superior to those dried using traditional thermal drying methods.