Studies on Treatment of Strawberries by a Combination Drying of Vacuum Freeze and Vacuum Microwave

Strawberries were treated with a combination drying of Vacuum Freeze and Vacuum Microwave(FVMD) in this manuscript.In order to reduce drying time and improve the products quality,the effects of moisture content of strawberries after vacuum freeze drying,microwave power on the drying process were carefully studied.an optimum process: Strawberries was dried to 40% moisture content by vacuum freeze dying and then shift to vacuum microwave(2100W),was achieved based on the comparison of the drying time and physicochemical properties of combination dried processes and the single vacuum freeze drying.Finally,add white chocolate coat on strawberry after drying in order to improve its taste.