Impact of Different Dehydration Methods on Drying Efficiency, Nutritional and Physico-Chemical Quality of Strawberries Slices (Fragaria ananassa)

This study aimed to evaluate the drying kinetics, microstructural features, moisture content, color, pH, aw, texture, acidity, rehydration capacity, and sensorial attributes of strawberry slices processed by different drying methodologies. Strawberry samples were processed by hot air-drying (HA, 60 °C, 0.5 m/s), freeze-drying (FD, 0.055 mbar), and pulsed electric field (PEF)-assisted freeze-drying (PEFFD, 1 kV/cm and 3.2 kJ/kg). PEF pre-treatment significantly increased cell membrane permeability by forming micropores, which led to a significant reduction in the moisture content of up to 8.87% and improved the drying efficiency. Nonetheless, this pre-treatment did not significantly alter the drying rate due to the inherent constraints of the freeze-drying process. PEFFD samples better retained their shape, volume, and visual quality, and exhibited a maximum rehydration capacity of 64.90%. The ascorbic acid retention was found to be higher in the FD and PEFFD when compared to HA. FD and PEFFD samples had an increase in both red and yellow hue. PEF shows promise as a pre-treatment technique, improving both the drying efficiency and strawberry quality. Further studies are needed to assess PEFFD’s industrial scalability and economic feasibility.