Drying of Strawberries with Infrared Dryer

Abstract In this study, two strawberries varieties (Camarosa and Festival) were dried with infrared energy. Drying time and drying rate were examined. Samples were separated into four pieces. Separated pieces were dried at working temperatures of 60, 70 and 80°C by a laboratory scale infrared dryer. Drying process was completed 508, 280 and 246 min for Camarosa variety and 536, 304 and 290 min for festival varieties at drying temperatures of 60, 70 and 80°C, respectively. Drying time was affected by drying temperature. Drying time of Camarosa variety was longer than festival variety. Drying rate was effected by drying temperature and the highest drying rate was determined at the drying temperature of 80°C. The highest amounts of total phenolics for both varieties were obtained at drying temperature of 80°C. The lowest titratable acidity for both varieties was obtained at drying temperature of 80°C