Infrared drying of strawberry

•High quality dried strawberries were obtained using convective infrared drying.•Drying process increased antioxidant activity, total phenol (TPC) and anthocyanins (TAC).•Drying processes increased fruit N, P and K but decreased Ca, Mg, Fe and Mn.•TAC and TPC were higher at 300W (80°C; 2.0m.s−1) and...

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Veröffentlicht in:	Food chemistry 2017-03, Vol.219, p.109-116
Hauptverfasser:	Adak, Nafiye, Heybeli, Nursel, Ertekin, Can
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins - analysis Antioxidants Color Convective Desiccation - methods Drying Food Preservation - methods Fragaria Infrared Phenols - analysis Strawberry Temperature
Online-Zugang:	Volltext
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