Intermittent-microwave and convective drying of parsley

The studies present convective drying of parsley with an intermittent microwave application. Eight different drying programs including convective drying (CV) were carried out in a laboratory-scale hybrid dryer. The influence of intermittent conditions on drying time, drying rate, energy efficiency and product quality was analysed. The results demonstrated that intermittent-microwave convective drying improves the drying kinetics and reduces energy consumption. Moreover, a higher retention of vitamin C, smaller color change and a better ability to rehydration were observed for the parsley samples dried using intermittent drying than for CV.