Influence of energy input and initial moisture on physical properties of microwave-vacuum dried strawberries

In microwave-vacuum drying, thermal energy is replaced by electric energy for heating the material. The additional application of a sufficient vacuum results in a gentle treatment, and specific product features such as aroma and flavor components, and color can be conserved. A crisp texture results from puffing due to expansion when moisture evaporates within the product, and is related to porosity. Using strawberries, a statistical central composite design was applied to relate specific drying energy and evaporation rate as well as raw and bulk density, and particle size distribution to absorbed microwave power input ranging from 2.4 kW kg(-1) to 10.5 kW kg(-1) dry matter, and to an initial moisture content of 0.17 kg kg(-1) to 0.73 kg kg(-1) on dry basis, achieved by convective predrying. A low initial moisture content and high microwave power lead to products with low density, porous structure and optimum puffing effects, but shows disadvantages with respect to moisture evaporation rate and energy utilization. On the other hand, optimum efficiency results from the use of raw materials with a high initial moisture content and from applying a high microwave power input.