Quality Assessment of Cranberry Bush Dried by Microwave, Convective, and Hybrid Methods: A Comparative Study

The present study utilized microwave, convection, and hybrid drying techniques to dehydrate European cranberry bush fruits. The impact of various approaches on the qualitative attributes of dried fruits, encompassing multi-elemental composition, drying kinetics, color alterations, and rehydration rate (RR), was assessed. The maximum RR (2.23) was recorded in samples dried with the hybrid method at 80°C + 2.0 W g -1 , but the minimum drying duration (100 min) was attained with hybrid drying at 90°C + 2.0 W g -1 . The Logistic model exhibited the optimal fit for the drying characteristics of hybrid and microwave drying at 2.0 W g -1 (70°C + 2.0 W g -1 , 80°C + 2.0 W g -1 , and 90°C + 2.0 W g -1 ). The most substantial color shift (38.64) occurred during convective drying at 70°C, while the least color variation (12.44) was noted in hybrid drying at 70°C + 2.0 W g -1 . Elemental analysis indicated that the peak concentrations of P, S, Na, Fe, and Zn were observed at 70°C with 2.0 W g -1 , whereas Mg, Ca, and Mn were most prevalent at 80°C with 2.0 W g -1 . In the present study, hot air drying at 70°C and microwave drying at 2.0 W g -1 , which exhibited the longest drying durations, resulted in considerable elemental losses over time. Extended exposure to microwave energy and hot air expedited the destruction of nutrients in fruits by oxidation and thermal degradation. Based on its superior performance in minimizing color degradation, maximizing rehydration capacity, and preserving nutritional quality, hybrid drying at 80°C + 2.0 W g -1 is recommended as the optimal method. This method is a promising approach for producing high-quality dried European cranberry bush fruit for future food applications.