Drying of fruits and vegetables
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Fruits and vegetables tend to deteriorate shortly after harvest due to their high moisture content. The aroma, color, appearance, and nutritional properties of these products start to decrease if a preservation method is not used. In order to prevent these quality losses and increase the shelf life of the products, various preservation methods have been applied. The most common and economical method is drying. It has advantages over other preservation methods, such as convenience in transportation and storage, more concentrated nutrient content, long-term preservation, and less packaging costs. The aim of this chapter is to examine the sorption properties, pretreatments, drying methods, quality criteria, and energy costs. © 2023 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Drying, Fruits, Preservation, Vegetables
Kaynak
Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry
