The effects of three dehydration temperatures at 50, 60 and 70 °C of convective drying method on fresh fruits of black chokeberries (Aronia melanocarpa L.) were evaluated. The drying temperatures were found to have significantly different effects on the characteristics of dried fruits and powders, made by the dried fruits. The maximum drying rate at a temperature of 50 °C was 59 g/h, at 60 °C 102 g/h, and at 70 °C 115 g/h, and thus the drying time was 37 hours, 27 hours and 23 hours respectively. The drying temperature at 50 °C caused the least damage to the cell structure of the fresh chokeberries, bioactive components (anthocyanins, flavonoids, phenols) and total antioxidativity. The dehydrated chokeberries at the temperature of 50 °C had the highest ratio of total anthocyanins (376.89 ± 5.73 mg cyn-3-glu / 100 g dm), total flavonoids (1037.19 ± 3.83 mg CE / 100 g dm), phenols (1918.79 ± 3.26 mg GAE / 100 g dm) and antioxidant activity (37.11 ± 0.28 mg TE / 100 g dm). The drying process at a temperature of 50 °C required longer drying period, higher energy need and produced the chokeberry powder, which gave the bread with the best sensory characteristics, compared to a drying process at a temperature of 60 °C and 70 °C.

The dehydration parameters (temperature, thickness, and mass load) statistically significantly (p<0.05) affect the thin-layer convective dehydration of potato slices. The slices with thicknesses of 3, 5, and 8 mm were dehydrated as monolayers at different temperatures (30, 50, and 70 °C) and mass load (1.00, 0.63, and 0.38 kg m-2). The results showed that the shortest dehydration time (183 minutes), the smallest energy consumption (0.176 kWh), and the smallest emission of carbon dioxide (0.17 kg) had the dehydration model of potato slices with a 3 mm thickness, 0.38 kg m-2 mass load, dehydrated on the temperature of 70 °C. Dehydration of potato slices of 8 mm slice thickness dehydrated at 70 °C, with 0.38 kg m-2 mass load, showed the highest resistance to mass transfer (the maximum effective moisture diffusivity 2.3761 × 10-7 ± 4.45646 × 10-9 m2 s−1) and the minimum activation energy (27.02 kJ mol-1). Data obtained from these mathematical models could predict and optimize the thin layer dehydration of potato slices, with a dominant influence of temperature and potato slice thickness parameters as variables.

Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (D_eff = 6.0768 × 10⁻⁹ ± 5.9815 × 10⁻¹¹ m² s⁻¹), and represents the most energy effective for dehydration process (E_min = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H₂O g⁻¹ d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.

The preservation of fresh-cut fruits and vegetables through dehydration is undergoing a paradigm shift to overcome quality degradation and high energy intensity associated with conventional thermal drying. This review synthesizes advancements in innovative pretreatments, focusing on their mechanisms, synergistic effects, and industrial readiness. Non-thermal pretreatment (NTP) methods—including Pulsed Electric Fields (PEF), Ultrasound (US), Cold Plasma (CP), and High-Pressure Processing (HPP)—are evaluated alongside optimized Osmotic Dehydration (OD) and Freeze-Thaw (FT) cycles. Analysis reveals these technologies enhance drying kinetics, reducing processing time by 20–55%, while improving bioactive retention by 30–95%. A critical discussion of Technology Readiness Levels (TRL) distinguishes commercially mature solutions like OD (TRL 9) and HPP (TRL 8–9) from emerging pilot-scale concepts like US and PEF (TRL 6–7). Cold Plasma remains at TRL 4–5 due to uniformity challenges. Furthermore, the higher capital expenditure of innovative systems is mitigated by operational energy savings (up to 50%) and “clean label” premiums. This paper provides a strategic framework to optimize pretreatment selection based on tissue matrices and economic viability.