The effects of different drying methods on drying kinetics and color parameters of strawberry tree (Arbutus unedo L.) fruit

In this study, changing of drying kinetics and color parameters of halved and whole strawberry tree fruits were evaluated by using hot air drying at 50 °C, 60 °C and 70 °C and vacuum drying at 60 °C, 70 °C and 80 °C. Fruits were pretreated before drying with dipping ethyl oleate (EO) and water blanched using 80 °C hot water (WB) for one minute and compared non pretreated (NPT) fruits. The drying behaviors of strawberry tree fruits were measured by using tri-stimulus color parameters such as Hunter L*, a* and b* values. HMF occurring was also observed to find color changing. EO pretreatment and dividing to fruits was found highly effective on decreasing of drying time both drying methods. WB pretreatment found to be effective to keep color properties of fruits. Color properties were found to be better in half samples compared to whole dried fruits. HMF values verified this result