Review Papers | Engineering Science | India | Volume 3 Issue 10, October 2014
Technological Revolution in Drying of Fruit and Vegetables
Singham Pragati | Birwal Preeti
Abstract: Historical evolution of different drying methods for drying fruit and vegetables was evolved gradually with time. Nowadays, every form of fruit and vegetables slices, chunks, paste, puree, solution can be dried using different available dryers. Recent research on drying methods focuses on the advancement in of energy consumption, product recovery and preservation of nutrients. Different combination dryers are also used as advancement for a particular dryer. Technological advancements in drying methods were triggered by the shortcomings of the existing one. These revolutions clearly indicate that drying not only reduces moisture content to a safe storage level but also provides different edible forms.
Keywords: History, Drying methods, Fruits and vegetables
Edition: Volume 3 Issue 10, October 2014,
Pages: 715 - 711
How to Cite this Article?
Singham Pragati, Birwal Preeti, "Technological Revolution in Drying of Fruit and Vegetables", International Journal of Science and Research (IJSR), Volume 3 Issue 10, October 2014, pp. 715-711, https://www.ijsr.net/get_abstract.php?paper_id=OCT14219
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