Abstract:To obtain a better method for drying mulberries，this study employed hot air drying，natural drying，freeze drying，and combined hot air-microwave puffing drying techniques.The drying characteristics of mulberries were analyzed，a mathematical model of their drying process was established，and differences in microstructure，sensory qualities，and organic flavor substances were examined.The results showed that during the combined hot air-microwave drying process，there were three stages of constant rate，acceleration，and deceleration.Microwave power had the greatest effect on the drying rate and characteristics.The system dynamics model for the microwave vacuum drying characteristics of mulberries was a single diffusion model.Mulberries treated with freeze drying and combined hot air-microwave drying retained their original structure，with microstructural properties superior to those dried by hot air and natural drying.A flavor comparison using gas-phase ion mobility spectrometry revealed that mulberries dried by hot air had significant flavor substance loss，naturally dried mulberries had higher acetic acid content，and mulberries dried by combined hot air-microwave puffing and freeze drying were closer to fresh mulberries.However，combined hot air-microwave puffing drying led to increased furfural concentrations in the mulberries.In conclusion，compared with hot air and natural drying methods，combined hot air-microwave puffing drying offered better advantages in terms of sensory qualities and flavor，making it an excellent method for drying mulberries.