Paper Title (use style: paper title)

Result and Conclusion

1. In the combined convection-IR drying process of mulberry, the effect of convection drying temperature on the drying rate was more significant than the IR radiation power. The drying time decreased and the drying rate increased as the convection drying temperature and the IR radiation power increased.

2. Combined convection-IR drying of mulberry is a reduced rate drying, the effective moisture diffusion coefficient increases with increasing convection drying temperature and drying capacity in the range 2.58×10^-9–8.37×10^-9 m²/s. The activation energy of combined convective-IR drying of mulberry is 53.97 kJ/mol and the most suitable drying model is the Page model.

3. At a drying temperature of 70 °C and an IR radiation power of 230 W, the dried mulberry products have the best physical and chemical quality. The convection-IR drying time is shorter and the overall quality is better compared to other drying methods.

4. The results of the data fitting showed that the combined convection-IR drying process for mulberry was in accordance with the Page model and the quality of the material was optimal at a convection temperature of 70 °C and an IR radiation power of 230 W. Compared to microwave drying and shade drying, the combined convection-IR drying process significantly reduced the drying time and ensured the highest total phenolic content (30.33 mg/g) and high anthocyanins content (18.56 mg/g), which improved the food quality of the product.

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