Scientists from the University of Life Sciences in Wrocław and the Lodz University of Technology will develop innovative technology for freeze-drying strawberries. Thanks to this method, the fruit will retain a full taste, aroma and nutritional value. The National Center for Research and Development allocated almost PLN 2 million for the implementation of the project.

The scientists’ task is to design and construct an innovative, continuous freeze dryer for the lyophilisation of strawberry particles. It will allow the freeze-drying process to be shorter and more convenient, with less fruit lost. In addition, strawberries will retain a full flavor and aroma and a higher nutritional value than strawberries freeze-dried in industrial conditions.

The dryer operation will be controlled by a computer program that uses artificial intelligence algorithms and fuzzy logic integrated with the data collection and machine learning system. This will allow to optimize the product quality parameters and minimize energy consumption.

As a consequence, the producers will receive a significantly improved final product – freeze-dried strawberry particles in a specific shape (e.g. in the form of cubes or slices) with higher quality compared to the lyophilisates from the classical process. The final freeze-dried products will be characterized by a higher content of polyphenols and volatile substances and a better texture, as well as better sensory values.

Arkadiusz Słomczyński