Drying of fruits and vegetables: The impact of different drying methods on product quality

Drying is a water removal process from foodstuffs commonly used for preservation and storage purposes. Different drying methods are nowadays available, such as freeze drying, vacuum microwave drying, hot air drying, heat pump drying, and solar-assisted heat pump drying (SAHPD). Fruits and vegetable...

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Bibliographic Details
Main Authors:	Hawlader, Mohammad Nurul Alam, Baradey, Y., Ismail, Ahmad Faris, Hrairi, Meftah
Other Authors:	Mujumdar, Arun S.
Format:	Book Chapter
Language:	English
Published:	CRC Press 2016
Subjects:	TJ Mechanical engineering and machinery
Online Access:	http://irep.iium.edu.my/51585/ http://irep.iium.edu.my/51585/ http://irep.iium.edu.my/51585/4/51585.pdf

id	iium-51585
recordtype	eprints
spelling	iium-515852016-10-18T00:15:11Z http://irep.iium.edu.my/51585/ Drying of fruits and vegetables: The impact of different drying methods on product quality Hawlader, Mohammad Nurul Alam Baradey, Y. Ismail, Ahmad Faris Hrairi, Meftah TJ Mechanical engineering and machinery Drying is a water removal process from foodstuffs commonly used for preservation and storage purposes. Different drying methods are nowadays available, such as freeze drying, vacuum microwave drying, hot air drying, heat pump drying, and solar-assisted heat pump drying (SAHPD). Fruits and vegetables are very important products for human beings because of their high nutritional values. They are perishable products and contain high percentage of moisture. The moisture content, in some cases, may be more than 90%. Water content is considered the main reason for microorganisms’growth, which leads to putrefaction. Preservation of fruits and vegetables is considered to be a very important step to match availability in agriculture sector and consumers’ utilization to keep it fresh and nutritional as long as possible, and to meet the demand for fast and instant products with high quality. Drying methods are likely to affect the physical, chemical, nutritional, and biological properties of fruits and vegetables. Despite the negative influences that could occur because of moisture removal by drying on the quality of the food, it is still an indispensable process in different sectors of industry, because it provides low packaging costs, increased shelf-life of the foodstuff, and lower shipping weights. In this chapter, the impact of different drying methods on the quality attributes of fruits and vegetables are summarized. From a comparison of all the drying methods available, it is seen that heat pump or SAHPD shows a better retention of nutrients compared to other methods at a reasonably low cost. CRC Press Mujumdar, Arun S. 2016 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/51585/4/51585.pdf Hawlader, Mohammad Nurul Alam and Baradey, Y. and Ismail, Ahmad Faris and Hrairi, Meftah (2016) Drying of fruits and vegetables: The impact of different drying methods on product quality. In: Advances in Heat Pump-Assisted Drying Technology. Advances in Drying Science & Technology . CRC Press, Boca Raton, Florida, pp. 189-215. ISBN 978-1-4987-3499-8 http://www.crcnetbase.com/isbn/978-1-4987-3499-8
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TJ Mechanical engineering and machinery
spellingShingle	TJ Mechanical engineering and machinery Hawlader, Mohammad Nurul Alam Baradey, Y. Ismail, Ahmad Faris Hrairi, Meftah Drying of fruits and vegetables: The impact of different drying methods on product quality
description	Drying is a water removal process from foodstuffs commonly used for preservation and storage purposes. Different drying methods are nowadays available, such as freeze drying, vacuum microwave drying, hot air drying, heat pump drying, and solar-assisted heat pump drying (SAHPD). Fruits and vegetables are very important products for human beings because of their high nutritional values. They are perishable products and contain high percentage of moisture. The moisture content, in some cases, may be more than 90%. Water content is considered the main reason for microorganisms’growth, which leads to putrefaction. Preservation of fruits and vegetables is considered to be a very important step to match availability in agriculture sector and consumers’ utilization to keep it fresh and nutritional as long as possible, and to meet the demand for fast and instant products with high quality. Drying methods are likely to affect the physical, chemical, nutritional, and biological properties of fruits and vegetables. Despite the negative influences that could occur because of moisture removal by drying on the quality of the food, it is still an indispensable process in different sectors of industry, because it provides low packaging costs, increased shelf-life of the foodstuff, and lower shipping weights. In this chapter, the impact of different drying methods on the quality attributes of fruits and vegetables are summarized. From a comparison of all the drying methods available, it is seen that heat pump or SAHPD shows a better retention of nutrients compared to other methods at a reasonably low cost.
author2	Mujumdar, Arun S.
author_facet	Mujumdar, Arun S. Hawlader, Mohammad Nurul Alam Baradey, Y. Ismail, Ahmad Faris Hrairi, Meftah
format	Book Chapter
author	Hawlader, Mohammad Nurul Alam Baradey, Y. Ismail, Ahmad Faris Hrairi, Meftah
author_sort	Hawlader, Mohammad Nurul Alam
title	Drying of fruits and vegetables: The impact of different drying methods on product quality
title_short	Drying of fruits and vegetables: The impact of different drying methods on product quality
title_full	Drying of fruits and vegetables: The impact of different drying methods on product quality
title_fullStr	Drying of fruits and vegetables: The impact of different drying methods on product quality
title_full_unstemmed	Drying of fruits and vegetables: The impact of different drying methods on product quality
title_sort	drying of fruits and vegetables: the impact of different drying methods on product quality
publisher	CRC Press
publishDate	2016
url	http://irep.iium.edu.my/51585/ http://irep.iium.edu.my/51585/ http://irep.iium.edu.my/51585/4/51585.pdf
first_indexed	2023-09-18T21:13:02Z
last_indexed	2023-09-18T21:13:02Z
_version_	1777411379685228544

Drying of fruits and vegetables: The impact of different drying methods on product quality

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