title: Infrared drying of strawberry.
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-1to 2.0m.s-1decreased fruit color quality index. For total phenol and anthocyanin content, 300W, 60°C, and 1.0m.s-1were 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.affiliation: Akdeniz University, Vocational Higher School of Technical Sciences, Environmental Protection and Control Program, Antalya 07070, Turkey. Electronic address: nafiyeadak@gmail.com.
authors.forename: Nafiye
authors.initials: N
authors.lastname: Adak
authors.affiliation: Department of Farm Machinery, Faculty of Agricultural Engineering, Akdeniz University, Antalya 07070, Turkey.
authors.forename: Nursel
authors.initials: N
authors.lastname: Heybeli
authors.affiliation: Department of Farm Machinery, Faculty of Agricultural Engineering, Akdeniz University, Antalya 07070, Turkey.
authors.forename: Can
authors.initials: C
authors.lastname: Ertekin
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D003116:Color; D003890:Desiccation / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D031985:Fragaria; D010636:Phenols / Q000032:analysis; D013696:Temperature
chemical_list: D000872:Anthocyanins; D010636:Phenols
keywords: Antioxidants; Convective; Drying; Infrared; Strawberry