The effectiveness of hybrid drying based on convective drying with application of ultrasound and microwave
enhancement is the main subject of the studies. The drying kinetics, energy consumption as well as
the quality aspect of green pepper is analysed. It was shown that hybrid drying methods shorten significantly
the drying time, reduce the energy consumption and affect positively the quality factors. Each of
the analysed aspects depend on combination of the convective-ultrasound-microwave drying programs.
Besides, based on the drying model elaborated earlier by one of the authors, the effects of ultrasound on
convective drying assessed by such phenomena as ‘‘heating effect”, ‘‘vibration effect” and ‘‘synergistic
effect” are presented.