The aim of these studies was to investigate the influence of airborne ultrasound-assisted convective drying and microwave-assisted convective drying, as well as their combination, on process kinetics, total color change, water activity, content of carotenoids, polyphenols and antioxidant activity of carrots (Daucus carota L.). The global model of drying kinetics based on coupled ordinary differential equations was used to describe the moisture and material temperature profiles during drying. Application of ultrasound and microwave in convective drying reduced drying time in the range of 9-81 %, but the shortest drying time was observed for simultaneous action of convection, ultrasound and microwave. The results of qualitative analysis showed a product improvement due to ultrasound as compared to convective drying and microwave-convective drying. The proposed mathematical model of drying kinetics successfully simulated real drying processes. The proposed mathematical model of drying kinetics successfully simulated real hybrid drying processes.

这些研究的目的是研究机载超声辅助对流干燥和微波辅助对流干燥及其组合对过程动力学，总颜色变化，水活度，类胡萝卜素含量，多酚和抗氧化活性的影响。胡萝卜（胡萝卜）L.）。基于耦合常微分方程的干燥动力学全局模型用于描述干燥过程中的水分和物料温度曲线。在对流干燥中应用超声波和微波可将干燥时间减少9-81％，但对流，超声和微波同时作用可观察到最短的干燥时间。定性分析的结果表明，与对流干燥和微波对流干燥相比，超声可以改善产品。所提出的干燥动力学数学模型成功地模拟了真实的干燥过程。所提出的干燥动力学数学模型成功地模拟了真正的混合干燥过程。