Drying of Exotic Tropical Fruits: A Comprehensive Review |
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| Authors: | Fabiano A N Fernandes Sueli Rodrigues Chung Lim Law Arun S Mujumdar |
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| Affiliation: | (1) Departamento de Engenharia Qu?mica, Universidade Federal do Cear?, Campus do Pici, Bloco 709, 60455-760 Fortaleza, Cear?, Brazil;(2) Departamento de Tecnologia dos Alimentos, Universidade Federal do Cear?, Campus do Pici, Bloco 858, Caixa Postal 12168, 60455-760 Fortaleza, Cear?, Brazil;(3) Department of Chemical and Environmental Engineering, Faculty of Engineering, The University of Nottingham, Malaysia Campus, Broga Road, Semenyih, 43500, Selangor, Malaysia;(4) Department of Mechanical Engineering, Faculty of Engineering, National University of Singapore, 9, Engineering Drive 1, 117576 Singapore, Singapore |
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| Abstract: | This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical
and subtropical fruits, also called “exotic” fruits. The term exotic includes a number of tropical fruits that are not yet
commonly found in global markets but do have the potential to do so in view of their appearance, taste, and textural and nutritional
quality parameters. As the consumer is seeking diverse tastes and flavors without compromising on quality, it is logical to
expect the market for dried exotic fruits to increase over the next decade. This review covers diverse drying techniques,
drying kinetics, and key quality parameters of dried fruits. |
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