Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries

•Sour cherries were dried in a special design hybrid oven.•Microwave energy and hot air were applied simultaneously during whole drying process.•Modified Logistic and Verma models gave best fitting with experimental data for HD and CD, respectively.•The modified Logistic model has never been used in food drying areas up to now according to literature.•Higher TPC, AOC, vitamin C content and rehydration capacity were obtained from HD than CD.

Sour cherries were dried by convectional (CD) at 50, 60, and 70 °C and by hybrid (HD; microwave-convectional) drying at 120, 150, and 180 W coupled with hot air at 50, 60, and 70 °C. In HD, microwave power and hot air were performed simultaneously during drying process. Total phenolic content (TPC), antioxidant capacity (AOC), vitamin C content, color and rehydration capacity were followed. The HD technique reduced drying time and increased drying rate compared to CD. Drying data were well correlated with Verma and modified Logistic models which gave the best fitting for CD and HD, respectively. The modified Logistic model has never been used in food drying areas up to now. The higher TPC, AOC, vitamin C content and rehydration ability were obtained from HD. Color parameters had similar values for both drying methods. The HD technique can be accepted as an alternative drying technique for sour cherry.

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