Drying characteristics, color, pH, °Brix, energy, thermal image and micrograph parameters of the whole, half cut and puree black chokeberry samples were analyzed. Experiments were carried out with a freeze dryer at a temperature of −50 °C. The results indicated that drying time was being highest with whole samples, whereas the lowest with puree samples. According to the nine different thin-layer drying models, the Midilli et al. model was the best model to explain the thin-layer freeze drying of black chokeberry. The slope of the puree samples was found steeper in the drying rate. In terms of colorimetric parameters of chroma (C) and total color difference (∆E) has similarly affected by drying methods (P < 0.05). By comparison of pH values, no significant differences found between freeze dried samples (P < 0.05). However, the maximum change of the °Brix value was determined by puree dried samples. In addition, higher energy efficiency was calculated by puree drying. Although the micrographs of half cut and puree dried samples were not distinguishable, the temperature distribution of whole samples was more uniform. As a conclusion, alternative drying methods could be useful in commercial uses such as puree with many advantages.

分析了整个，半切和原浆黑苦莓样品的干燥特性，颜色，pH，白利糖度，能量，热图像和显微照片参数。用冷冻干燥器在-50℃的温度下进行实验。结果表明，整个样品的干燥时间最高，而原浆样品的干燥时间最低。根据九种不同的薄层干燥模型，Midilli等人。该模型是解释黑苦莓薄层冷冻干燥的最佳模型。发现果泥样品的斜率干燥速率更陡。就色度（C）和总色差（∆E）的比色参数而言，同样受干燥方法的影响（P <0.05）。通过比较pH值，冷冻干燥样品之间没有发现显着差异（P  <0.05）。但是，白利糖度值的最大变化是由果泥干燥的样品确定的。另外，通过果泥干燥计算出更高的能量效率。尽管半切和原浆干燥样品的显微照片无法区分，但整个样品的温度分布更均匀。结论是，替代干燥方法在商业用途（例如果泥）中可能有用，具有许多优点。