The evaluation of cherries quality was based on the measurement of color change (E) and water activity (aw). Several
randomly chosen defrosted and dried cherry samples were
grounded in a mill IKA–Werke GmbH & Co. KG (Germany) to obtain
a homogeneous pulp. The color of prepared in this way material
was determined with the colorimeter. The anthocyanins being the
natural dyes of cherries provide their red color. They are highly
temperature sensitive, and the hue decreases rapidly with temperature increase or oxidizing reactions, as well as due to the activity of enzymes [29]. The results of color change between not processed
cherries and those subjected to osmotic dehydration and convective drying are presented in Fig. 4.