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 300 W (80 °C; 2.0 m.s−1) and at 60 °C (200 W; 2.0 m.s−1).
- TAC and TPC were higher at 1.0 m.s−1 (80 °C; 200 W) in infrared drying process.

The effects of different drying conditions, such as infrared power, drying air temperature and velocity, on quality of strawberry were evaluated. Drying time decreased with increased infrared power, air temperature and velocity. An increase in power from 100 W to 300 W, temperature from 60 to 80°C and velocity from 1.0 m.s−1 to 2.0 m.s−1 decreased fruit color quality index. For total phenol and anthocyanin content, 300 W, 60 °C, and 1.0 m.s−1 were superior to the other experimental conditions. The drying processes increased N, P and K and decreased Ca, Mg, Fe, Mn, Zn and Cu contents. The optimal conditions to preserve nutrients in infrared drying of strawberry were 200 W, 100 °C and 1.5 m.s−1.