## 1 Introduction  
After harvesting, agricultural products begin to rot and deteriorate, with this process occurring more quickly in fresh fruits and vegetables. Foods not stored under proper conditions lose their nutritional value and result in economic losses. Throughout history, various methods have been employed to preserve food for extended periods, and one of the oldest and most common methods is drying. Drying not only facilitates the transportation and storage of foods but also preserves their nutritional value, extends their shelf life, and reduces storage costs [1]. Inappropriate food preservation methods not only lead to economic losses but also diminish quality and nutritional value, posing a significant threat to food safety [2]. Drying is a production method widely used in the food industry and other industries. The main purpose of the drying process is to improve the storage conditions of the products and extend their shelf life [3]. Fresh fruits and vegetables usually have high moisture content. Therefore, if they are not dried in time, they are at risk of mold and spoilage [4]. In addition, the costs of dried foods are generally lower compared to canned and frozen foods [5]. Food drying is an economical method that requires less labor and equipment compared to many other preservation techniques, making it particularly suitable for the long-term storage of fruits and vegetables. By reducing the moisture content in food, this method prevents the growth of microorganisms and preserves food without spoilage [1]. Dried foods can either be consumed directly or used as raw materials for other packaged food products. Strawberry is one of the most consumed fruits with its attractive color, unique aroma, flavor, and high nutritional value, which grows almost everywhere in the World [6,7]. Agricultural experts report that farmers are expanding strawberry cultivation to meet the growing global demand for the world's 19 th most popular fruit. According to the Food and Agriculture Organization (FAO), global strawberry production reached 12,933,872.48 tons in 2022 [8]. World production is projected to grow by 2.5% in 2024, reaching 13.2 million tons [9]. The leading countries in global strawberry production are listed in Table 1.  
In 2022, Turkey ranked third in the world for strawberry production, as shown in Table 1. While most strawberries are consumed domestically in Turkey, exports have been steadily increasing. According to Trademark data, strawberry exports amounted to $31,560,000 in 2022 and rose to $37,130,000 in 2023 [10]. Given their significant economic and commercial value both in Turkey and globally, strawberries were chosen as the focus of this study. A literature review of strawberry-related research published in the Web of Science database was conducted using Vosviewer software (version 1.6.20), and the countries involved in these studies are presented in Figure 1.  
Strawberries are a fruit widely consumed fresh or processed with other foods around the world due to their high nutritional value. Just eight strawberries contain more vitamin C than an orange. In addition, they contain many beneficial nutrients such as potassium, manganese, iron, calcium, magnesium, folate, and other antioxidants. Another benefit of strawberries is that they are preferred by many people on a food diet due to their low glycemic index value [11]. The nutritional values of 100 g of strawberry fruit are shown in Figure 2. Known for their fresh and delicious taste, strawberries are highly appealing with their pleasant aroma and unique flavor. While predominantly consumed fresh, they can be preserved for extended periods through freezing and hold significant potential for industrial applications. Nutritionally, strawberries are a low-calorie fruit with limited energy, protein, fat, and carbohydrate content [9].