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- PDF Name: Drying of Foods, Vegetables and Fruits – Volume 1
- Editor: Sachin V. Jangam
- Book’s Language: English
- Published Year: 2010
- Pages: 232
- File Size: 2.72 MB
- Downloads Type: Free PDF Download Books
- PDF File Name: Drying-of-Foods-Vegetables-and-Fruits-Volume-1.pdf
- Read PDF Online: Read Drying of Foods, Vegetables and Fruits – Volume 1 Book PDF Online
- Category of the Book: Health & Fitness
- File Information: This PDF Free Download, Read Online and Print at PDFRat.com.
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Summary of Drying of Foods, Vegetables and Fruits – Volume 1
“Drying of Foods: Vegetables and Fruits – Volume 1” Highlights
1. Introduction to Food Drying:
- Fruits and vegetables can last longer when dried.
- Drying food preserves flavor and nutrition.
2. Principles of Food Drying:
- Drying methods remove moisture by evaporation or sublimation.
- Temperature, air velocity, and relative humidity affect drying.
- Food drying involves conduction, convection, and radiation.
- Sun, air, freeze, and specialist equipment dehydration are common drying processes.
- Each approach has pros and cons in cost, energy, product quality, and processing time.
4. Drying Conditions:
- Controlling drying factors is essential for success.
- Temperature, air velocity, relative humidity, and drying time.
- Food type determines optimal drying conditions.
5. Dried Food Quality:
- Proper drying protects fruit and vegetable color, texture, flavor, and nutrition.
- Drying rate, rehydration, and bioactive chemical retention affect dried food quality.
6. Food Pre-Treatment:
- Pre-treatment improves drying and product quality for some fruits and vegetables.
- Blanching, sulfuring, enzymatic treatment, or osmotic dehydration can pre-treat.
7. Packaging and Storage:
- Dried goods need proper packing and storage to stay fresh.
- Packaging should block moisture, light, and oxygen.
- Control temperature and humidity to prevent spoiling and maintain product quality.
8. Applications of Dried Foods:
- Dried fruits and vegetables are used in snacks, baked items, soups, and desserts.
- Why Drying foods saves weight and makes them appropriate for long-distance shipping and emergencies.
9. Trends and Research:
- Drying methods, food quality, and new applications are being researched.
- Sustainable drying, energy efficiency, and waste reduction should be studied.
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