Approaches to improving the quality of dried fruit and vegetables
| Autor: | Sorel Muresan, H.H Nijhuis, H.M Torringa, D Yuksel, C Leguijt, W Kloek |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 1998 |
| Předmět: |
Engineering
Dried fruit business.industry Technological change Consumer demand media_common.quotation_subject digestive oral and skin physiology Food technology Instituut voor Agrotechnologisch Onderzoek Shelf life Biotechnology Fruits and vegetables Agrotechnological Research Institute Life Science Quality (business) Product (category theory) business Process engineering Food Science media_common |
| Zdroj: | Trends in Food Science and Technology 9 (1998) Trends in Food Science and Technology, 9, 13-20 |
| ISSN: | 0924-2244 |
| Popis: | This paper gives an update of recent developments in the dry conservation of foodstuffs, focusing on fruits and vegetables. Technological progress in microwave and radio frequency assisted drying processes will be presented. The effects of dehydration on product quality will be discussed. As these technological developments are driven by consumer demand for healthy, fresh-like and convenient food, the effects of dehydration will be discussed. Increasingly, the link between the process and product quality can be elucidated by quantifying the mobility of complex food matrices. The role of the glass transition temperature on the quality and shelf-life of dehydrated foods will be described. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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