Frozen, pitted cherries with an initial water content of 85–87%, were defrosted before processing and dried to the final moisture content of about 6%. The fruits were subjected to
air drying (single layer) at constant air temperature of 60 ◦C and in
a stepwise changing air temperature (intermittent conditions), as
well as to osmotic dewatering and then dried convectively in the
same way (Table 1).