Abstract
Combined microwave and hot-air drying characteristics was studied for the drying of cranberries that had been previously partially dehydrated by osmosis in a high fructose corn syrup (76°Brix). A 750 W 2450 MHz microwave oven was used to dry cranberry samples from 57% to 15% moisture content using three different power densities (0.75, 1.0, 1.25 W/g of initial cranberries) and two different power cycles (30 s On/30 s Off and 30 s On/60 s Off). All combinations of these variables were tested in triplicate. Quality of the cranberries was measured using a universal testing machine, chromameter, and with the use of a taste test panel. Drying times ranged from 2.2 to 5.0 h. Power times and power cycles affected the drying time and the quality of the dried cranberries. Lower power densities resulted in cranberries with higher quality. High power densities (125 W/g) resulted in the burning of some cranberries.
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