Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs
| العنوان: | Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs |
|---|---|
| المؤلفون: | Leontina Lipan, Marina Cano-Lamadrid, Adam Figiel, Ángel Calín-Sánchez, Klaudia Masztalerz, Abdolreza Kharaghani, Ángel A. Carbonell-Barrachina |
| المصدر: | Foods Foods, Vol 9, Iss 1261, p 1261 (2020) |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0106 biological sciences, Health (social science), media_common.quotation_subject, drying trends, Plant Science, Review, Raw material, Shelf life, lcsh:Chemical technology, 01 natural sciences, Health Professions (miscellaneous), Microbiology, 0404 agricultural biotechnology, food properties, 010608 biotechnology, Mass transfer, combined drying, Quality (business), lcsh:TP1-1185, Water content, Shrinkage, media_common, dehydration, 04 agricultural and veterinary sciences, Pulp and paper industry, 040401 food science, Bulk density, Food waste, Environmental science, drying techniques, Food Science |
| الوصف: | Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products. |
| تدمد: | 2304-8158 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2f9b139db80c52cb01a83351d377591 https://pubmed.ncbi.nlm.nih.gov/32916839 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....c2f9b139db80c52cb01a83351d377591 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
|---|