tailieunhanh - Dehydration of strawberry- A review

Drying of fruits is an economical and an effective preservation method practiced since ages by ancestors throughout the world. Strawberry is a seasonal fruit and is available in abundance during particular season of the year. It is a very delicate fruit with low shelf-life, hence needs proper preservation techniques. Preservation of strawberry through sun drying techniques results in poor quality and product contamination. Energy consumption and quality of dried product are critical parameters in the selection of drying process. | 2018 7 1 1216-1224 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 01 2018 Journal homepage http Review Article https Dehydration of Strawberry-A Review HocooLo X liiYoffor1 A DaiiT1 Vorcho Lohaiio1 7iillinmo im 11 offoF 2 onH foitol Vnni 3 naseeba Muzanar Varsha kxanojia uniuina iMuzanar and Faisal Noor division of Food Science and Technology Sher-e-Kashmir University of Agricultural Science and Technology Shalimar-190025 India 2Division of livestock production and technology PAU Ludhiana India 3Division of Olericulture Sher-e-Kashmir University of Agricultural Science and Technology Shalimar-190025 India Corresponding author ABSTRACT Keywords Strawberry shelf-life preservation osmotic dehydration freeze drying Article Info Accepted 10 December 2017 Available Online 10 January 2018 Drying of fruits is an economical and an effective preservation method practiced since ages by ancestors throughout the world. Strawberry is a seasonal fruit and is available in abundance during particular season of the year. It is a very delicate fruit with low shelf-life hence needs proper preservation techniques. Preservation of strawberry through sun drying techniques results in poor quality and product contamination. Energy consumption and quality of dried product are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and causes minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies freeze drying osmotic dehydration and swell drying have great scope for the production of quality dried products. Introduction Strawberry Fragaria ananassa is a non-climateric fruit largely consumed around the world during

• Nông nghiệp
• Shelf life
• Osmotic dehydration
• Freeze drying
• Dehydration of strawberry
• Selection of drying process
• Study on prolongation of watermelon fresh cut shelflife
• Watermelon fresh cut shelflife
• Watermelon fresh cut shelflife by ozone treatment
• Watermelon fresh cut
• The final product
• Effect of disinfection
• Solution diox forte
• Chlorine dioxide clo
• Prolonging shelflife
• The shelflife of cultivar
• Mushroom compost
• Different carriers for shelflife
• Comparative study of different carriers
• Rhizobium spp as bioinoculants
• Bioinoculants development
• Influence of plant growth regulators
• Plant growth regulators
• Boron on nutritional quality
• Nutritional quality
• Shelflife of aonla fruit
• Shelflife of carrier biofertilizers
• Different production centers
• Production centers
• Microbial analysis of biofertilizers
• Carrier based Biofertilizers
• trình bày báo cáo
• báo cáo ngành kỹ thuật
• báo cáo về tin học
• báo cáo ngành văn học
• báo cáo tiếng anh
• Disinfection solution Diox Forte
• Chlorine dioxide ClO2
• Tomatoes at room temperature
• Statistical analysis of data
• Agency for toxic substances
• Foxtail millet
• Physical properties
• Biological properties
• Insect infestation
• Dehusked foxtail millet
• Different retail packaging materials