Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 57, Issue 6, Pages 1239-1255Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2014.979280
Keywords
Hybrid drying; high-quality; new developments; vegetables; fruits; aquatic products
Categories
Funding
- China 863 HI-TECH Program [2011AA100802]
- Jiangsu Province (China) Key Project in Agriculture [BE2016362]
- Jiangsu Province (China) Collaborative Innovation Center for Food Safety and Quality Control Industry Development Program
- Jiangsu Province (China) Infrastructure Project [BM2014051]
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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.
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