Drying of fruits and vegetables

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dc.contributor.authorErtekin, Can
dc.contributor.authorAktas, Turkan
dc.contributor.authorAlibas, Ilknur
dc.contributor.authorEssalhi, Hajar
dc.date.accessioned2024-10-29T17:43:26Z
dc.date.available2024-10-29T17:43:26Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractFruits 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.
dc.identifier.doi10.1016/B978-0-12-819895-7.00004-3
dc.identifier.endpage542
dc.identifier.isbn978-012819895-7
dc.identifier.isbn978-012822783-1
dc.identifier.scopus2-s2.0-85163463399
dc.identifier.startpage491
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-819895-7.00004-3
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12373
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofDrying Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDrying
dc.subjectFruits
dc.subjectPreservation
dc.subjectVegetables
dc.titleDrying of fruits and vegetables
dc.typeBook Chapter

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