In this study the effectiveness of drying methods – vacuum microwave drying (VMD), hot air drying (AD), convective
air drying combined with vacuum microwave drying (AD-VMD) and osmotic dehydration followed by
vacuum microwave drying (OD-VMD) – and their effects on both physicochemical and structural changes in
strawberries are compared. Drying performance was assessed by drying rate,moisture content and water activity,
while changes in quality attributes of strawberrieswere determined bymeasuring color