摘要：In this study, drying kinetics of wild strawberry (Arbutus unedo L.) fruits in freeze dryer and tray dryer were observed. Fruits having an initial moisture content of 2.299±0.011 kg water/kg dry matter were decreased to 0.160±0.001 kg water/kg dry matter in freeze dryer working at -50°C after 12 hour drying, while the final moisture of fruits dried in a tray dryer at 60°C and 0.6 m/s were decreased to 0.156±0.001 kg water/kg dry matter after 16 hour drying. Thin layer drying behaviour of strawberries was evaluated and Page model was found to be the best fitting model to the experimental drying data. Vitamin C, total phenolic content and total antioxidant activity were found lower in dried fruits compared to the fresh fruit. However, the samples dried in freeze dryer had higher vitamin C, total phenolic and total antioxidant activity than tray dried samples. Lightness (L*) and yellowness (+b*) of freeze dried fruits were higher than the fresh ones and tray dried fruits had higher redness value than both of the fresh sample and freeze dried samples.
关键词：Wild strawberry (Arbutus unedo L.); drying; modeling; ABTS; total phenolic; vitamin C.
