Some applications to retain the quality of fruits and vegetables during drying and storage in Turkey

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dc.authorscopusid20336671700
dc.contributor.authorAktaş, Türkan
dc.date.accessioned2022-05-11T14:43:44Z
dc.date.available2022-05-11T14:43:44Z
dc.date.issued2015
dc.departmentFakülteler, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümü
dc.description.abstractDrying process is very important preservative method for foods and usually brings about some degradation of the final products. For this reason, some handlings such as pretreatments (physical, thermal, chemical etc.) are generally required to preserve the product quality either during drying or storage. One of the most important exporting stuff of Turkey is dried fruits and vegetables and the most acceptable dried grape (raisin), apricot, fig, tomato, hazelnuts over the world are produced in Turkey. In this article, some traditional and commercial applications to decrease quality losses during drying and storage of fruits and vegetables in Turkey and some constraints about these applications were explained and discussed. In addition to these applications, some results of recent researches performed in Turkey to keep the quality of dried fruits and vegetables and decrease the activity of molds and yeasts were explained. © 2015, Japan Society for Food Engineering. All rights reserved.
dc.identifier.doi10.11301/jsfe.16.29
dc.identifier.endpage36
dc.identifier.issn1345-7942
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84929243038
dc.identifier.scopusqualityQ4
dc.identifier.startpage29
dc.identifier.urihttps://doi.org/10.11301/jsfe.16.29
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9708
dc.identifier.volume16
dc.indekslendigikaynakScopus
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.publisherJapan Society for Food Engineering
dc.relation.ispartofJapan Journal of Food Engineering
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAlkaline solutions
dc.subjectDrying
dc.subjectFruits
dc.subjectSulphuring
dc.subjectVegetables
dc.subjectAlkalinity
dc.subjectFood storage
dc.subjectFruits
dc.subjectVegetables
dc.subjectAlkaline solutions
dc.subjectCommercial applications
dc.subjectDrying process
dc.subjectFruits and vegetables
dc.subjectPre-treatments
dc.subjectQuality loss
dc.subjectRecent researches
dc.subjectSulphuring
dc.subjectDrying
dc.subjectCorylus
dc.subjectLycopersicon esculentum
dc.subjectPrunus armeniaca
dc.subjectVitaceae
dc.titleSome applications to retain the quality of fruits and vegetables during drying and storage in Turkey
dc.typeReview Article

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