Journal article
Recent developments in high-quality drying of vegetables, fruits, and aquatic products
Critical reviews in food science and nutrition, Vol.57(6), pp.1239-1255
04/13/2017
Handle:
https://hdl.handle.net/2376/109311
PMID: 26055086
Abstract
Fresh foods like vegetables, fruits, and aquatic products have high water activity and they are highly heat-sensitive and easily degradable. Dehydration is one of the most common methods used to improve food shelf-life. However, drying methods used for food dehydration must not only be efficient and economic but also yield high-quality products based on flavor, nutrients, color, rehydration, uniformity, appearance, and texture. This paper reviews some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products. These include: infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques. A comprehensive review of recent developments in high-quality drying of vegetables, fruits and aquatic products is presented and recommendations are made for future research.
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Details
- Title
- Recent developments in high-quality drying of vegetables, fruits, and aquatic products
- Creators
- Min Zhang - School of Food Science and Technology, Jiangnan UniversityHuizhi Chen - State Key Laboratory of Food Science and Technology, Jiangnan UniversityArun. S Mujumdar - Department of Bioresource Engineering, Macdonald Campus, McGill UniversityJuming Tang - Department of Biological Systems Engineering, Washington State UniversitySong Miao - Department of Food Chemistry and Technology, Teagasc Food Research CentreYuchuan Wang - State Key Laboratory of Food Science and Technology, Jiangnan University
- Publication Details
- Critical reviews in food science and nutrition, Vol.57(6), pp.1239-1255
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Taylor & Francis
- Identifiers
- 99900547011001842
- Language
- English
- Resource Type
- Journal article