2024/01/01 by Öykü Kılıç, Berfu Azak, Seda Ersus
Agricultural and Biological Sciences · Engineering · Medicine · #Food Drying and Modeling #Freezing and Crystallization Processes #Phytochemicals and Antioxidant Activities
paper · pdf · doi:10.1111/jfpe.14523
openalex publication_date 2024/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
Abstract This study aims to investigate the effects of different drying temperature profiles on freeze‐dried strawberries. The drying temperature profiles used in the trials were as follows: Trial I: 20°C–6 h, 30°C–6 h, 40°C–6 h, 50°C–3 h, Trial II: 30°C–6 h, 40°C–9 h, 50°C–6 h, Trial III: 50°C–6 h, 40°C–9 h, 30°C–6 h. The quality of the freeze‐dried strawberries was assessed by measuring various parameters, including shrinkage, total dry matter, color, water activity, and anthocyanin content. The shrinkage rate was resulted at least in the Trial I (3.61% height, 5.44% width). Among all trials, the highest total dry matter content was found in Trial II (95.41%). Color values of freeze‐dried strawberries, the redness value was the highest in Trial I (27.45). Trial III had the highest value of anthocyanin content (317.48 mg/100 g dry matter). Practical applications This study will contribute scientifically to the comparative analysis of freeze‐dried strawberries based on various freeze‐drying trials. This study will assist in determining the most suitable drying profile for freeze‐dried strawberries in terms of the desired quality, physical, and chemical properties.