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The aim of this study was investigation of the influence of microwave‐convective drying parameters, like microwave power on quality of dried apple slices. Experiments were carried out under different microwave power levels (100–300 W) at temperature of 30 and 40C. The scope of the study comprised measurement of instrumental features and sensory attributes of the texture of dried. The results showed that the values of instrumental texture properties of dried apple slices depend on the parameters of the drying process. At both of the analyzed apple drying temperatures along with an increase of microwave power there was also an increase in the value of acoustic emission events and the partition power spectrum slope. Sensory analysis of texture characteristics showed that along with an increase in the microwave power the dehydrated apple had darker color and its hardness increased. High correlations between the instrumental and sensory parameters of dried apple were observed. PRACTICAL APPLICATIONS New technologies are being sought – technologies that would be more effective and would provide a high quality product. The microwave drying of apples is an alternative method that might bring many benefits, including improvement in dehydrated apple quality. Microwave drying requires a choice of adequate drying parameters for apple varieties. Texture is one of the most important quality attributes of food products. Analysis of mechanical and acoustic properties will make it possible to for on objective opinion on the quality of the final product, witch along with sensory analysis of texture assures acceptance by consumers.

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The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freeze-drying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convection-microwave-vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.

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