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Vol. 11, Issue 1 (2022)

A study on the dehydration of fruits using novel drying techniques

Saloni Mishra, Kumar Parth, Balavignesh V, Anantika Sharma, Nikhilesh Kumar and ER Narinder Kaur
Fruits and vegetables are important sources of essential nutrients such as vitamins, minerals, and fiber. Since. The moisture content of fruits and vegetables is higher than Eighty percent, they are classified as highly perishable commodities. Keeping the product fresh is the best way to maintain its nutritional value. Drying, on the other hand, is an appropriate change for post-harvest management especially in countries with a good distribution of low temperature and hand-pulling equipment. Drying is a very important process in the food industry and provides opportunities for the development of novel ingredients and products for consumers. Drying of fruits and vegetables has been principally accomplished by convective drying Some important physical properties of the products are changed by this drying technique such as loss of colour change of texture, chemical changes affecting flavour and nutrients and shrinkage Some dried fruits and vegetables are rehydrated prior to further processing and for that purpose, these fruits require a minimum quality for adequate rehydration which is not always possible with conventional convective drying. There are a number of studies that have addressed the problems associated with conventional convective drying. The high temperature of the drying process is an important cause of the loss of quality. Lowering the process temperature has great potential for improving the quality of dried products however in such conditions, the operating time and the associated cost become unacceptable.
In recent years, there have been many technological advances associated with the drying up of the food industry, including advanced pre-treatments, techniques, equipment and quality. In this study, we have studied novel drying methods such as microwave-assisted drying- or ultrasound, high power drying, heat pump drying and refractory drying windows that can now be adopted to improve the efficiency of drying and to reduce energy consumption while simultaneously saving the final product quality. Thus we have concluded that these technologies are successful, marketers often do not know what strategies they have great power in the industry. The current work highlights the recent development of novel drying methods that are important to promote sustainability in the food industry and to move forward.
Pages: 1071-1080  |  723 Views  525 Downloads

The Pharma Innovation Journal
How to cite this article:
Saloni Mishra, Kumar Parth, Balavignesh V, Anantika Sharma, Nikhilesh Kumar, ER Narinder Kaur. A study on the dehydration of fruits using novel drying techniques. Pharma Innovation 2022;11(1):1071-1080.

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