摘要：In this study, it was investigated the effects of drying process on dill by using cabinet and microwave dryers. Drying experiments carried out in cabinet and microwave dryers showed that drying rate was accelerated by the temperature increasing and it was understood drying in microwave dryer was carried out at very short time. The color is one of the important quality parameters in determining of dehydrated product. The advantage of working at high temperatures (<70°C) were determined as the lightness and the color quality can be reserved.
