Table 3.

Influence of different drying methods on drying time and specific energy of hawthorn.

Drying Method	Time (min)	SE (MJ/kg)
Hot air	450 $\pm$ 7.58 b	245.70 $\pm$ 7.58 b
Microwave–hot-air	70 $\pm$ 1.5 f	64.95 $\pm$ 5.12 f
Infrared–hot air	175 $\pm$ 3.0 d	122.16 $\pm$ 6.77 d
Ultrasonic + hot air	370 $\pm$ 6.0 c	194.80 $\pm$ 6.98 c
Ultrasonic + Microwave–hot-air	45 $\pm$ 1.0 g	47.57 $\pm$ 4.44 g
Ultrasonic + Infrared–hot air	130 $\pm$ 3.0 e	89.95 $\pm$ 5.99 e
Freeze	1280 $\pm$ 11.5 a	388.03 $\pm$ 9.10 a

Values expressed as mean ± standard error (n = 3), different letters in each column indicate a significant difference at p ≤ 0.05 levels.