Tahniat Rehman1
1Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad, Pakistan
Fruit and
vegetables are vital parts of a human diet due to their high nutritional value.
These food groups are the main source of micronutrients, fiber and important
phytochemicals. Due to high moisture content (80%), loss and waste in fruits
and vegetables are the highest among all types of foods, and may reach up to
60%. In this regard, drying process is an important parameter in fruit and
vegetable industries used for processing or preservation purposes. A number of
drying techniques have been developed over the years to turn perishable
commodities into stabilized goods by preserving quality attributes, increase
shelf life, and reduce transport weight. Advanced drying techniques such as
solar, microwave, vacuum, infrared, freeze and spray dryings have been
developed around the globe as being successfully used for various fruits and
vegetables. Moreover, dried products of fruit and vegetables are broadly used
by the industries related to confectionery, bakery, in sweets and distilling
industries in the development of versatile by‐products including sauces, teas,
puddings, and food supplements for infants as well as children. The effect and
applications of these drying techniques in fruit and vegetable industries are
discussed in this chapter.
Keywords
Fruits, Vegetables, Drying Techniques, Preservation, Industrial Applications
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