WULS-SGGW, Faculty of Food Sciences
Data publikacji: 28-06-2021
Drying is a process aimed i.a. at extending the shelf life of food products. Depending on the possibilities, needs and raw material, different drying techniques are used. This study aims to discuss promising and still developed fruit drying methods. Commonly used convection drying and freeze drying offering the highest quality products were acknowledged as the reference methods. Following drying methods: superheated steam drying, supercritical fluids drying, electrohydrodynamic drying, microwave vacuum drying and drying through controlled pressure drop are described. The impact of these drying methods on the product quality, process efficiency and economy was described.
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