Dried lemon pomace pectin extracts were produced from fresh lemon pomace by using different drying methods, including hot air drying, air gradient drying, vacuum drying, freeze drying, microwave drying, microwave-air drying, and freeze-air drying. Indexes such as sensory score, drying energy consumption, and the yield of pectin of dried lemon pomace among different drying methods were measured. The variation coefficient weight method was used to determine their comprehensive scores to find the optimal drying method. The results showed that different drying methods had significant effects on all parameters (P<0.05). Air gradient drying had the highest comprehensive score, which was hot-air drying with a two-stage drying temperature: the pomace was dried to contain (40±2)% moisture at 70 ℃ first, followed by drying to contain 8%-10% moisture at 50 ℃. The sensory score, rehydration rate, energy consumption, pectin yield, pectin viscosity, and the degree of esterification of pectin were 82 points, 4.18, 29 kJ/g, 12.66%, 3.44 MPa·s, and 56.89%, respectively. Hot-air gradient temperature drying is easy and energy-saving,and is a promising drying method for further study.
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