Table 1.

Moisture content, drying time to reach constant weight, and water activity of the bilberry powders obtained by different drying techniques and after fractionation

Sample	Moisture (%, w/w)	Drying time (hr)	Water activity
Press cake before drying	71.2 ± 0.69	–	–
MWD, whole powder	8.4 ± 0.14	7	0.52 ± 0.006
HAD, whole powder	8.4 ± 0.18	7.5	0.52 ± 0.003
HAD < 500 μm	8.0 ± 0.19	7.5	0.47 ± 0.001
HAD 500–710 μm	7.3 ± 0.18	7.5	0.49 ± 0.004
HAD > 710 μm	8.1 ± 0.27	7.5	0.51 ± 0.003

Note. MWD, microwave‐assisted hot air drying; HAD, hot air drying.