Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.)

Mulberry fruits (MF) contain many biologically active compounds beneficial for human health. In particular, in the literature, there are no studies on kinetics of freeze-drying MF and effect process temperature properties dried fruits. The objective this study was to ascertain how (FD) air-drying affected dehydration chosen physicochemical parameters MF. Both methods significantly influenced drying rate Midilli model best fitted experimental data course curves with lowest values mean-square error. highest lightness yellowness were noted freeze-dried fruit, whereas air-dried characterized by redness. An increase changed color led degradation L-ascorbic acid content. content found fresh (214 ± 4 mg/100 g dry mass (DM)) at 30 °C (182 3 DM). FD AD reduced compound. reduction observed Fruits showed total phenolics antioxidant capacity.