This work exposes the analysis and the modeling of the kinetics of desiccation of strawberries during the freeze-drying process. A lyophilisator Virtis 35L Gardiner was used. Freeze-drying was carried out at various temperatures. The impact study of the various parameters of freeze-drying process of Moroccan strawberries showed that the temperature has an important incidence on the reduction process duration, thus minimizing the cost of the process while preserving the quality of the dry fruit and opening the field with the application of this technology to the treatment of new food products.
