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Quality changes of red pitaya (Hylocereus undatus) slices dried in hot air, microwave-hot air and microwave-vacuum dryers were investigated. The quality parameters were colour, water activity, shrinkage, rehydration ratio, ascorbic acid content and visual market quality. Microwave-vacuum produced pitaya with the best quality compared to hot air and microwave-hot air. Pitaya dried in microwave-vacuum had the highest rehydration ratio while the other methods presented similar rehydration ratios.doi:10.5829/idosi.ijee.2014.05.03.11 fatcat:pb57qh2jmbarxnkslzv2vnxrdy