National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grains the most important. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism. At this point some understanding can arise derived from the vocabulary employed; common words found are “drying” or “dehydration”, or even “dewatering”. There are various aspects that must be considered when drying small fruits and vegetables, whether for the food or nutraceutical and functional food industries. A system which minimizes exposure to light, oxidation and heat, (i.e. high heat 70°C and shorter time duration) may help conserve critical bioactive compounds. This review focuses upon new drying technologies.
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