Using loquat as raw material, the d

Using loquat as raw material, the drying process of microwave combined with hot air was studied with hardness, elasticity, chewability, sensory score, color difference and comprehensive value as indexes. On the basis of single factor, microwave drying power, microwave drying time, hot air drying temperature and hot air drying time were selected as experimental factors, and L9(34) orthogonal test was designed to optimize the technological conditions of microwave combined with hot air drying preserved loquat fruit. The results showed that the optimum technological conditions of microwave combined with hot air drying were: microwave drying power 700 W, microwave drying time 10 min, hot air drying temperature 60 ℃, hot air drying time 12 h. Under these conditions, the highest comprehensive score of preserved loquat fruit prepared by combined drying was 67.14, and the sensory quality was better. Therefore, microwave combined with hot air drying is a better method for loquat preserved fruit drying.