Effects of different drying methods on drying performance and quality in strawberry fruit drying

Drying process means removing moisture from food. In this study, the most appropriate drying method was determined for drying performances and quality values by drying different drying methods and temperatures of Albion type strawberry fruit. Six different drying methods were used in the study. These; drying in oven, vacuum oven, laboratory type convective dryer, temperature controlled microwave dryer, sun and shade. Temperature controlled on microwave drying in 45 º C, 50 º C and 55 º C temperatures, and on other drying methods in 50 º C, 60 º C and 70 º C temperatures. In the study, drying performance values, mathematical modeling, color analysis and chemical analysis (SSC, pH, TA) were conducted. The driers used in drying methods were compared among themselves with the fastest drying with 4.5 hours in the laboratory type convective dryer at 70 º C, while the slowest drying was achieved with 52 hours in the sun drying method. In the study, five equations were used to identify the drying curve from mathematical modeling. These; Page, Jena Das, Midilli-Küçük, Lewis and Yağcıoğlu equations. When the "a" examined drying methods which are best kept fresh product are calculated with laboratory type convective dryer 60 º C, 70 º C and temperature controlled microwave 55 º C. The values found are 17.08, 17.31 and 16.06 respectively. As a result of the chemical analyzes, when the pH value is examined, the nearest pH value to the fresh product is 60 ° C drying oven. When all the data were examined, it was concluded that the method of drying in the laboratory type convective dryer was best suitable for color analysis in the drying of Albion variety berries.