In order to improve the drying efficiency and product quality of strawberry, microwave drying equipment was applied to strawberry drying, and the drying characteristics and quality changes were studied under different drying temperatures (60, 70, 80 and 90 C) and different drying power (675, 1 125, 1 575 and 2 025 W).
The microwave drying of strawberry belongs to the process of deceleration drying, which has a fast drying speed, and the drying temperature has a significant influence on the drying power. The effective diffusion coefficient of water is 0.607 *10-9~2.126 *10-9 m2/s, and the activation energy E of strawberry mid-short wave infrared drying is 39.54 kJ/mol. The fitting of the model shows that the most suitable model for describing strawberry mid-short wave infrared drying is Page model.
The color of strawberry products was better at 70 C, 1 125 W drying power and 190 min drying time. The rehydration ratio was 3.59, the hardness was 3 128.01 N, the content of VC was 259.93 mg/100 g, the content of cypermethrin-3-glucoside was 0.23 mg/100 g, the content of geranidin-3-glucoside was 2.79 mg/100 g, and the comprehensive quality of strawberry was better.
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