Recent developments in high-quality drying of vegetables,fruits, and aquatic products |
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| Authors: | Min Zhang Huizhi Chen Arun S Mujumdar Juming Tang Song Miao Yuchuan Wang |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;3. Department of Bioresource Engineering, Macdonald Campus, McGill University, Québec, Canada;4. Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA;5. Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland |
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| 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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| Keywords: | Hybrid drying high-quality new developments vegetables fruits aquatic products |
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