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Experimental Studies on Treatment of Strawberries by a Combination Drying of Vacuum Freeze and Hot-Airflow

XU Yan-yang

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Abstract

Strawberries were treated with a combination drying of vacuum freeze and hot-air(FAD) in this work. Energy consumption and physicochemical properties of different drying methods were compared with single hot-air drying and vacuum freeze drying. Favorate combination drying method and conversion point were acquired. The results show that combination dried products of FAD approximated single vacuum freeze dried ones, and combination drying was effective for improving hot-air dried strawberries quality.

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What this paper is about

Strawberries were treated with a combination drying of vacuum freeze and hot-air(FAD) in this work. Energy consumption and physicochemical properties of different drying methods were compared with single hot-air drying and vacuum freeze drying. Favorate combination drying method and conversion point were acquired. The results show that combination dried products of FAD approximated single vacuum freeze dried ones, and combination drying was effective for improving hot-air dried strawberries quality.

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Available abstract

Strawberries were treated with a combination drying of vacuum freeze and hot-air(FAD) in this work. Energy consumption and physicochemical properties of different drying methods were compared with single hot-air drying and vacuum freeze drying. Favorate combination drying method and conversion point were acquired. The results show that combination dried products of FAD approximated single vacuum freeze dried ones, and combination drying was effective for improving hot-air dried strawberries quality.

Key concepts: Freeze-drying, Vacuum drying, Airflow, Materials science, Fragaria, Dried fruit, Food science, Chemistry

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