MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATION

Abstract

Color, texture and water activity of microwave-vacuum dried cranberries were evaluated and compared with the corresponding properties of hot-air dried and store-bought cranberries. The microwave drying was done both in the pulsed and continuous modes. The microwave-vacuum dried cranberries were redder and had a softer texture than those dried by the conventional hot-air method. The storage stability of the product dried by microwave-vacuum method was comparable to that of conventionally-dried cranberries. The microwave operating conditions have an effect on the quality of the dried cranberries.