Evaluation of the technological parameters of freeze-drying of strawberry fruits

Abstract

This article investigates the technological parameters of the freeze-drying process of strawberry fruits. During the experiments, 10 kg of fresh strawberries were subjected to freeze-drying, and the process parameters at 30, 40, 50, and 54 hours, as well as the yield of the final dried product, were evaluated. The results of observations conducted in 2025-2026 showed a consistent decrease in the studied parameters as the drying time increased. At the end of the drying process, 0.84 kg of dried product was obtained from 10 kg of fresh strawberries in 2025, while 0.82 kg was obtained in 2026, corresponding to product yields of 8.4% and 8.2%, respectively.