Ghaly, A. <br/><br/>
Optimization of strawberry drying process under different pretreatments and geometries at low temperatures  [electronic resource]. 
 تعظيم عملية تجفيف الفراوله باستخدام معاملات أولية وأشكال هندسية مختلفة عند درجات حرارة منخفضة. 

 - p. 227-240. 
<br/><br/>Includes bibliographic reference. 
<br/><br/> The drying kinetics of strawberry were investigated and optimized. They affected by the strawberry geometries and the drying temperature <br/>in addition to the pretreatments including the thermal treatments and osmotic dehydration. Three geometries (whole, halve and quarter), <br/>two thermal pretreatments (hot water and microwave), osmotic dehydration (sucrose + calcium chloride and glucose + calcium chloride) and <br/>three temperatures (40, 50 and 60°C) were evaluated. The initial moisture content of the fresh strawberry samples was varied between 93.4 <br/>and 77 % (w.b). The results indicated that the half that treated by sucrose, Whole that treated by sucrose and hot water (80 °C) for 10 sec <br/>and half that treated by glucose, microwave (1100 W) for 10 sec at 40?C. Also, half that treated by glucose, whole that treated by sucrose <br/>and hot water (80 °C) for 10 sec and whole that treated by sucrose, microwave (1100 W) for 10 sec at 50?C. The optimum conditions at the <br/>highest temperature 60 ?C were half that treated by sucrose, whole that treated by sucrose and hot water (80°C) for 10 sec and whole that <br/>treated by sucrose, microwave (1100 W) for 10 sec.<br/> 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fruit --Drying.<br/>Strawberries.