tailieunhanh - Application of drying techniques in food processing

Application of Drying Techniques in Food Processing Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grains the most important. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism. At this point some understanding can arise derived from the vocabulary employed; common words found are “drying” or “dehydration”, or even “dewatering”. There are various aspects that must be considered when drying small fruits and vegetables, whether for the food or nutraceutical and functional food industries. A system which minimizes exposure to light, oxidation and heat, (. high heat 70 oC and shorter time duration) may help conserve critical bioactive compounds. This review focuses upon new drying technologies. | EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 08 2019 Journal homepage http Review Article https Application of Drying Techniques in Food Processing Shraddha Bhople Mohan Singh and Devendra Kumar Verma Department of Post-harvest Process and Food Engineering JNKVV Jabalpur India Corresponding author ABSTRACT Keywords drying method sun drying solar drying spray drying freeze drying. Article Info Accepted 07 July 2019 Available Online 10 August 2019 Drying is one of the oldest preservation processes available to the mankind on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1 of the total drying in the food industry by large being the grains the most important. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism. At this point some understanding can arise derived from the vocabulary employed common words found are drying or dehydration or even dewatering . There are various aspects that must be considered when drying small fruits and vegetables whether for the food or nutraceutical and functional food industries. A system which minimizes exposure to light oxidation and heat . high heat 70 oC and shorter time duration may help conserve critical bioactive compounds. This review focuses upon new drying technologies. Introduction Food drying is method of food preservation in which food is dried dehydrated or desiccated . Drying inhibits the growth of bacteria yeasts and mould through the removal of water. Water is traditionally removed through evaporation air drying sun drying smoking or wind drying although today electric food dehydrators or freeze -drying can be used to speed the drying process and ensure more