Infrared drying of strawberry

Nafiye Adak; Nursel Heybeli; Can Ertekin

doi:10.1016/j.foodchem.2016.09.103

Infrared drying of strawberry

Food Chem. 2017 Mar 15:219:109-116. doi: 10.1016/j.foodchem.2016.09.103. Epub 2016 Sep 17.

Authors

Nafiye Adak¹, Nursel Heybeli², Can Ertekin²

Affiliations

¹ Akdeniz University, Vocational Higher School of Technical Sciences, Environmental Protection and Control Program, Antalya 07070, Turkey. Electronic address: nafiyeadak@gmail.com.
² Department of Farm Machinery, Faculty of Agricultural Engineering, Akdeniz University, Antalya 07070, Turkey.

PMID: 27765205
DOI: 10.1016/j.foodchem.2016.09.103

Abstract

The effects of different drying conditions, such as infrared power, drying air temperature and velocity, on quality of strawberry were evaluated. Drying time decreased with increased infrared power, air temperature and velocity. An increase in power from 100W to 300W, temperature from 60 to 80°C and velocity from 1.0m.s^-1 to 2.0m.s^-1 decreased fruit color quality index. For total phenol and anthocyanin content, 300W, 60°C, and 1.0m.s^-1 were superior to the other experimental conditions. The drying processes increased N, P and K and decreased Ca, Mg, Fe, Mn, Zn and Cu contents. The optimal conditions to preserve nutrients in infrared drying of strawberry were 200W, 100°C and 1.5m.s^-1.

Keywords: Antioxidants; Convective; Drying; Infrared; Strawberry.

MeSH terms

Anthocyanins / analysis
Color
Desiccation / methods*
Food Preservation / methods*
Fragaria*
Phenols / analysis
Temperature*

Substances

Anthocyanins
Phenols