Nafiye Adak1, Nursel Heybeli2, Can Ertekin2. 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.
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.
The efn class="Chemical">fects 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.
Authors: Mirian Pateiro; Márcio Vargas-Ramella; Daniel Franco; Adriano Gomes da Cruz; Gökhan Zengin; Manoj Kumar; Kuldeep Dhama; José M Lorenzo Journal: Food Chem X Date: 2022-09-30