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Proceedings of 21th International Drying Symposium
1-cm strawberry slices were partially airflow-dried at 50 °C, to reach 0.25 g H2O/g db. Optimized DIC treatment was performed at 350 kPa for 10 s. The final drying stage of these DIC-expanded slices was achieved from 0.25 to 0.1 g H2O/g db (dry basis) using intermittent Pulsed Micro-Wave Drying PMWD to prevent from the paradoxical step of coupled conduction heat transfer with deep generation and transfer of vapor. PMWD was defined at constant 100 W for 3.25±0.05 g with constant active time tondoi:10.4995/ids2018.2018.7556 fatcat:ks2nu645xnh3tmum6fb6nydgvi