Abstract
In this study, frozen strawberries were dried by using freeze-drying and microwave-assisted freeze-drying methods. Microwave assisted freeze drying aims to remove the water in the product by sublimation with the microwave energy fed to the system in the microwave oven. The effects of microwave energy on the processing time and product quality were observed. The quality characteristics were evaluated with the results of the physical (color, texture) analysis and the values of the two systems were compared.
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