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Grape leaves ( Vitis vinifera  L.) weighing 50 g (±0.08) with a moisture of 4.08 kg (moisture)  kg −1  (dry matter)  (75.35% wb) were dried using three different drying methods: microwave, air and combined microwave-air. Drying continued until the leaf moisture decreased to 0.14 (±0.01) kg (moisture)  kg −1  (dry matter)  (9.07% (±0.20) wb). Drying periods lasted 5–11, 30–70 and 1.5–6 min for microwave, air and combined microwave-air drying, respectively, depending on the drying level. In this study, measured values of moisture were compared with values of predicted obtained from several thin-layer equations; the Alibas Model was found to have the best fit. The optimum drying period, color and ascorbic acid content were obtained by using the combined microwave-air drying method with the optimum combination of 500 W of microwave power at a temperature of 75°C.

Microwave, Air and Combined Microwave-Air Drying of Grape Leaves ( Vitis vinifera L.) and the Determination of Some Quality Parameters