A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40–70°C and 30 and 60W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70°C and 60W), high values of vitamin C retention (>65%) and scarce advance of Maillard...
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