The moisture ratio of grapes was affected by drying methods. The hot air cabinet alone as a drying method required more time to dry grapes. The drying rate curves indicated the absence of a constant-rate drying period in all drying methods. No benefits were seen when increasing drying time from 30 to 120 min when grapes drying started in hot air cabinet dryer and finished in microwave oven for 1 min at any power level. The hot air cabinet alone as a drying method had higher drying constant ‘k’ compared to other two methods. The microwave oven followed by hot air cabinet dryer as a drying method achieved 78% of the optimum selection percentage. However, the optimum drying method in the current study has a selection percentage of 100%.