How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

•Compared to fresh produce, convective drying (CD) largely reduce the nutrients of dried food.•Optimizing drying process parameters will not have a significant effect on the residual nutrients of dried food.•There is only little absolute change in the residual nutrients of dried food using different drying methods.•CD should not be benchmarked based on the nutritional quality of dried food.