Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits

Abstract

The aim of this study was to determine the effect of the temperature of convection and freeze–drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of convection drying was carried out at the temperatures of 25 °C, 40 °C, and 60 °C, whereas freeze–drying was carried out at the temperatures of 20 °C, 40 °C, and 60 °C of the heating shelves and at the pressure of 63 Pa in the lyophilizer chamber. The drying kinetics were best described by the Midilli model for both drying methods. An increase of the drying temperature to 60 °C, for both convection drying and freeze–drying, resulted in a decrease of the total content of phenolic compounds and of the antioxidant activity of the dried fruits. An increase in the temperature of convection drying reduced the lightness of the dried fruits. However, during freeze–drying, these features changed little despite the increase in the drying temperature. The dried fruits with the highest brightness were obtained at a freeze–drying temperature of 60 °C. The method of freeze–drying is proposed as the best because of the resulting color, L-ascorbic acid retention, and antioxidant properties of the dried fruits.

Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

“…Some semi-theoretical drying models that have been commonly used to describe the slow drying time in the literature are Newton, the Henderson and Pabis, the logarithmic, the Page model, and others (Table 1). These models are generally derived by simplifying general series solutions of Fick s second law and considering a direct relationship between the average water content and drying time [55][56][57][58]. They neglect the fundamentals of the drying process and their parameters have no physical meaning.…”

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

“…The initial mass of each dried sample was 200 g. All dryers were equipped with a mass recording system [ 21 , 22 ]. Drying was carried until the final moisture content in the sample was 10–11%.…”

Impact of different processing methods on the phenolics and neuroprotective activity of Fragaria ananassa Duch. extracts in a d-galactose and aluminum chloride-induced rat model of aging

“…Moreover, strawberry intake protects against multiple chronic diseases such as dementia, Alzheimer's disease (AD), and cardiovascular disorders. 24,25 Despite the importance of strawberries, their post-harvest life is relatively short due to their fragile structure associated with rapid changes in their phytochemical profile. Moreover, the general liking for strawberry fruit is closely linked to the quality attributes and attraction of customers.…”

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