The aims of study were to evaluate the effect of: (i) initial treatments such as sonication (S), convective freezing (F), sonication combined with freezing (SF), microwave-vacuum (MWV), microwave-vacuum combined with convective freezing (MWVF) and cryogenic freezing (N) as well as; (ii) replacement of hot air convective drying (HACD) with microwave vacuum drying (MWVD) in the final stage of drying on: the drying kinetics, average drying rates (DR_AVG), the content of bioactive compounds and antioxidant activity of osmotically dehydrated whole cranberries. HACD of fruits took from 740 to 950 min. The use of microwaves instead of hot air in the final stage of drying (HACD + MWVD) reduced the drying time, which took from 80 to 493 min. DR_AVG of HACD + MWVD was more than one order of magnitude larger than DR_AVG of HACD. The use of microwaves during initial treatment and drying resulted in the shortest drying time, i.e. 20 min and the highest DR_AVG, i.e. 0.092 kg H₂O/kg DM/min. HACD + MWVD resulted in significantly higher contents of bioactive compounds and antioxidant activity of fruits than HACD. Among different pretreatments used in the present study, sonication and freezing (S, F, SF) gave the best results in terms of drying time and final product quality.

研究的目的是评估以下方面的效果：（i）超声处理（S），对流冷冻（F），超声与冷冻结合（SF），微波真空（MWV），微波真空与对流结合等初始处理冷冻（MWVF）和低温冷冻（N）以及 （ii）在干燥的最后阶段用微波真空干燥（MWVD）代替热空气对流干燥（HACD）：干燥动力学，平均干燥速率（DR _AVG），生物活性化合物的含量和渗透性脱水的抗氧化活性整个小红莓。水果的HACD从740到950分钟不等。在干燥的最后阶段（HACD + MWVD）使用微波代替热空气可以减少干燥时间，干燥时间从80分钟缩短至493分钟。_AVG博士HACD + MWVD的值比HACD的DR _AVG大一个数量级。在初始处理和干燥过程中使用微波可导致最短的干燥时间（即20分钟）和最高的DR _AVG（即0.092 kg H ₂ O / kg DM / min）。HACD + MWVD导致的生物活性化合物含量和水果的抗氧化活性均明显高于HACD。在本研究中使用的不同预处理中，超声处理和冷冻（S，F，SF）在干燥时间和最终产品质量方面提供了最佳结果。