Drying of Foods, Vegetables and Fruits – Volume 1 PDF Free Download

Drying of Foods, Vegetables and Fruits

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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
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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.

3. Drying:

  • 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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