Developments in technology and nutritive value of dehydrated fruits, vegetables, and their products

Abstract

Remarkable developments in technology of dehydrated fruits, vegetables, and their products have been made during the past several decades. Many dehydration techniques that have shown to be applicable for drying fruits and vegetables are widely adapted by the industry for commercial'scale production while constantly undergoing improvement. At the same time, various new techniques are also being developed and introduced to the public. A compilation of information along with assessing the merit on current technology of dehydration of fruits, vegetables, and their products would benefit not only those who are engaged in this rapidly growing industry but also those who are interested in developing a better way to preserve the highly nutritious fruits and vegetables. For each of the currently known dehydration techniques, a condensed description of the principle, operation, advantages, and limitations will be presented with the kind of fruits and vegetables being dehydrated. Next, the storage stability of dehyd...