食品科学
收缩率
渗透脱水
脱水
含水量
化学
漂白
冷冻干燥
制浆造纸工业
材料科学
复合材料
色谱法
生物化学
岩土工程
工程类
蔗糖
作者
Felipe Richter Reis,Caroline Marques,Ana Carolina Sales de Moraes,Maria Lúcia Masson
出处
期刊:Food Control
[Elsevier]
日期:2022-12-01
卷期号:142: 109254-109254
被引量:34
标识
DOI:10.1016/j.foodcont.2022.109254
摘要
Studies on drying of fruits and vegetables by means of different methods are numerous. This review aims at presenting the most usual quality analyses carried out in dried fruits and vegetables over the last five years along with the most used drying methods. It was prepared based on a search on Scopus database with the term ‘drying fruit vegetables’. Results show that color and microstructure can be preserved, apparent density can be reduced, and high rehydration capacity can be achieved by using mild drying methods like freeze-drying and innovative drying methods like conductive multi-flash drying. Shrinkage and water activity can be minimized by using pretreatments like osmotic dehydration, ultrasound, and pulsed electric fields. Such pretreatments also produce crispy texture, which can also be obtained with the use of hot air drying followed by microwave-vacuum drying. Antioxidant activity, phenolic compounds and vitamin C content can be maximized by using innovative pretreatments like immersion in solutions rich in bioactive compounds and short drying time. Microbial counts can be decreased by using pretreatments like immersion in ethanol, and modified atmosphere packaging. High sensory acceptability can also be achieved by using innovative drying methods, like instant controlled pressure drop drying.
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