Volume : II, Issue : XII, December - 2013

Innovations in Drying for Preservation of Fruit and Vegetables

P. K. Wankhade, R. S. Sapkal , V. S. Sapkal

Abstract :

Drying is one of the method of food preservation. Drying preserves foods by removing enough moisture from food to prevent decay and spoilage. Drying of foods, the key is to remove moisture as quickly as possible at a temperature that does not seriously affect the flavor, texture and color of the food. If the temperature is too low in the beginning, microorganisms may survive and even grow before the food is adequately dried. Hard coating of fruit is more difficult for moisture to escape and the food does not dry properly. Some of these materials are heat-sensitive and require careful drying. Drying can be detrimental to the retention of bioactive ingredients. High temperature tends to damage and denature the product, destroy active ingredients, cause case hardening and discoloration, etc. This article iefly summarizes some of the innovative drying methods and selected new developments applicable to drying processing. Food preservation can reduce wastage of a harvest surplus, allow storage for food shortages, and in some cases facilitate export to high-value markets.

Keywords :

Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

P. K. Wankhade, R.S.Sapkal , V.S.Sapkal Innovations in Drying for Preservation of Fruit and Vegetables International Journal of Scientific Research, Vol.II, Issue.XII December 2013

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