## 1 Introduction
[PERSON] and [PERSON] [19] dried parsley leaves using convection, vacuum, and microwave methods. The criteria for the quality of the dried product were the color and general appearance of the dried product and the retention of ascorbic acid and chlorophylls. They indicated that the microwave method was optimal, and the microwave power in the range of 750-850 W allowed for the obtainment of the best-quality dried parsley leaves. [PERSON] [20] dried coriander leaves using the microwave method and showed that the microwave drying process was faster compared to traditional techniques, and the dried material did not differ significantly in color from the fresh material. [PERSON] et al. [21] dried peppermint leaves by the convection, sun, and microwave methods and studied the kinetics of the process and the color, mineral content, and polyphenols in the dried leaves. They also indicated the microwave method as significantly shortening the drying time and providing the better retention of polyphenols. [PERSON] et al. [22] dried basil using traditional hot air and hybrid vacuum-microwave dryers; they studied the effect of the drying methods on the content of volatile flavor substances, the rate of rehydration, and the color and the structure of the basil leaves. The vacuum-microwave-dried basil contained more volatile substances than fresh basil. The air-dried basil leaves were darker and had a lower rehydration index than the microwave-vacuum-dried basil leaves. The same experimental design was used in the work by [PERSON] et al. [23], in which the research material was Mexican oregano leaves. In this case, the better retention of volatile components, color, and the better maintenance of structure were also observed in the case of using the hybrid method. [PERSON] et al. [14] studied the kinetics of the microwave-convection drying of basil (_Cuminum basilicum_), lovage (_Levisticum officinal_), mint (_Mentha_ sp. ), oregano (_Origanum vulgare_), parsley (_Petroselinum crispum_), and rocket (_Eruca vesiaria_) using different mathematical models. They also analyzed changes in the content of polyphenols, color, and sorption properties of the dried materials. They stated that the highest retention of phenolic compounds, the best color stability, and the highest water vapor sorption capacity were characterized by lavage and parsley. In recent years, many studies have been conducted using the hybrid microwave-convection drying of food raw materials other than herbs. [PERSON] et al. [24] examined the suitability of different drying methods (freeze drying, convection, vacuum, and hybrid microwave-convection) for drying red peppers. These authors showed that freeze drying and vacuum drying cause the smallest losses of bioactive substances, while convection-microwave drying is the fastest among the tested methods of removing water from peppers. Similar conclusions were obtained by [PERSON] et al. [25], who compared the open-air, solar, microwave, freeze drying, and shade drying of red peppers. They found that the use of microwave assistance significantly shortens the drying process and the combination of air drying at a temperature of 60 \({}^{\circ}\)C and microwaving at a power of 160 W results in the best retention of the components responsible for the antioxidant activity of peppers. [PERSON] et al. [26] compared the convection and the microwave drying of white cabbage (_Brassica olerae_ var _capitata_ L). [PERSON] et al. [27] investigated different drying and processing methods to obtain good-quality powder from banana peels. It was shown that microwave-convection drying, preceded by ultrasonic treatment, is optimal. [PERSON] et al. [28] compared the properties of hybrid convection-microwave-dried lingzhi mushroom (_Ganoderma lucidum_). [PERSON] and [PERSON] [29] compared the convection and the microwave-convection methods for drying microalgae, and showed that, in addition to shortening the drying time, the use of microwaves causes a higher lipid yield and the better preservation of bioactive components.