Recent developments in high-quality drying of vegetables, fruits, and aquatic products
Min Zhang, Huizhi Chen, Arun S. Mujumdar, Juming Tang, Song Miao, Yuchuan Wang
Critical Reviews in Food Science and Nutrition
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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
radio frequency drying is used 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.”
microwave drying is used 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.”
hybrid drying methods combine two or more different drying techniques
“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.”