Hawthorn Drying: An Exploration of Ultrasound Treatment and Microwave–Hot Air Drying

Drying is one of the methods used for preserving fruits and vegetables. However, due to lengthy process elevated temperature convective drying, other pretreatment drying are studied shorten time obtain high-quality products. This study aimed examine effect ultrasonic (US) microwave–hot air (MW–HA) on time, specific energy (SEC), qualitative properties (e.g., color, shrinkage, rehydration ratio), bioactive compound antioxidant activity, phenolic, flavonoid contents) hawthorn fruit. Experiments were performed using ultrasound a microwave dryer (microwave power: 180, 360, 540 W) at temperatures 40, 55, 70 °C. lasts from 35 min ultrasound-treated sample (dried W °C) 180 40 °C without US treatment). The lowest amount SEC (24.11 MJ/kg) was obtained US–MW–HA method °C). values in total color change (13.37) shrinkage (22.47%) recorded dried with MW power 360 55 prior drying. Generally, use MW–HA reduces activity (AC), phenolic content (TPC), (TFC) during processing compared fresh samples. highest AA (28.01%), TPC (69.44 mg GAE/g d.m.), TFC (64.38 QE/g) fruit dried.