); [EMAIL_ADDRESS] (X.Y)  
[PERSON]  
1 College of Mechanical and Electronic Engineering, Tazim University, Alar 843300, China;  
[EMAIL_ADDRESS] (Y.C. ); [EMAIL_ADDRESS] (Y.L. ); [EMAIL_ADDRESS] (Y.T. );  
[EMAIL_ADDRESS] (J.M. ); [EMAIL_ADDRESS] (J.M. ); [EMAIL_ADDRESS] (Z.L. ); [EMAIL_ADDRESS] (X.Y)  
[PERSON]  
1 College of Mechanical and Electronic Engineering, Tazim University, Alar 843300, China;  
[EMAIL_ADDRESS] (Y.C. ); [EMAIL_ADDRESS] (Y.L. ); [EMAIL_ADDRESS] (Y.T. );  
[EMAIL_ADDRESS] (J.M. ); [EMAIL_ADDRESS] (J.M. ); [EMAIL_ADDRESS] (Z.L. ); [EMAIL_ADDRESS] (X.Y)  
[PERSON]  
1 College of Mechanical and Electronic Engineering, Tazim University, Alar 843300, China;  
[EMAIL_ADDRESS] (Y.C. ); [EMAIL_ADDRESS] (Y.L. ); [EMAIL_ADDRESS] (Y.T. drying is a new technology that integrates the advantages of microwave drying and vacuum drying, and it involves heating the materials using microwaves under vacuum conditions. It combines the fast temperature rise and uniform heating of microwave drying with the low boiling point of water and low oxidizing reaction of materials under negative pressure. Applying microwave vacuum drying technology to the drying of agricultural products can mitigate the adverse influences of excessive drying temperatures on the product, and it can shorten the drying period of products significantly [4]. Hence, microwave vacuum drying is more applicable to the drying production and processing of mulberry. Recently, microwave vacuum drying has been applied increasingly for the drying production of fruits and vegetables. To improve the quality of dry products, [PERSON] [5] found that the microwave power, vacuum degree, and processing time had great influences on the color, rehydration capacity, and drying characteristics of tomatoes during microwave vacuum drying. [PERSON] et al. [6] carried out orthogonal test optimization experiments of microwave vacuum drying for Undaria pinnatifida under different microwave power densities, vacuum degrees, and pulse intervals. The results showed that the rehydration rate of Undaria pinnatifida was 1885.69% after continuous drying for 16 min under a microwave power density of 4.5 W/g and a vacuum degree of 80 kPa. The leaves were deep green and had flat surfaces without burnt flavor and bubbles, thus exhibiting the best quality. [PERSON] et al. [7] discussed the effects of the infiltration dehydration of mulberry before drying on the drying kinetics. Their results showed that the drying rate and water diffusion rate declined due to infiltration dehydration, while the internal resistance against the external diffusion of water increased. [PERSON] et al. [8] discussed the effects of hot wind, microwaves, and vacuum drying on the drying characteristics, effective water diffusion rate, color, and oxidation resistance of mulberry bark. They found that the microwave drying technique is more suitable for the production of mulberry products than hot wind drying and vacuum drying as it shortened the drying time most significantly. Moreover, the total phenol content and oxidation resistance of mulberry were increased by (1.41-57.13%) and (0.37-72.79%), respectively. The abovementioned studies have proven the potential of microwave vacuum drying technology in food drying; further, it has been shown that the drying test parameters can influence the taste and quality of products to different extents. However, the ultimate moisture content was controlled to below 20% (wet basis) in most studies on the drying of fruit and vegetables. Further, there is a lack of research on instant fruit and vegetable foods with a fresh and sweet taste, and the influences of moisture content on the nutrients and taste are often ignored. [PERSON] and [PERSON] et al. [9] explored the influences of microwave vacuum drying technology on the moisture content and water activity of berries by using a central composite rotatable design and response surface method, and then they carried out technological optimization.