Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper

► A screen was successfully tested as sound transmitting surface in ultrasound-assisted convective drying of food. ► Modeling the drying curves with the Midilli model resulted in the best fit among eight mathematical models. ► Drying time savings of 23% (red bell pepper) and 27% (apple) were calculated for continuous ultrasound. ► Intermittent ultrasound at 50% net sonication time resulted in drying time savings of 18% in apple drying. ► Ultrasound had an influence on the diffusion coefficients and the length of the falling rate periods.