Comparison of Quality and Microstructure of Strawberry Powders Prepared by Two Different Drying Methods: Low Temperature Drying with Convection Dryer and Vacuum Freeze Drying

Convection dryers are the most affordable and commonly used for processing of agricultural products. However, since temperature is high or drying time long, materials such as fruits vegetables may turn brown nutrients deteriorate, therefore this method not suitable production dry powders vegetables, which expected to have bright colors nutritional functions. Low (LTD) has made it possible produce strawberry powder with equivalent functional components by vacuum freeze (FD). In addition, shorter cost lower than FD. study, we demonstrate superiority LTD comparing quality microstructure produced