Trends in quality assessment and drying methods used for fruits and vegetables

Abstract

Studies on drying of fruits and vegetables by means of different methods are numerous. This review aims at presenting the most usual quality analyses carried out in dried fruits and vegetables over the last five years along with the most used drying methods. It was prepared based on a search on Scopus database with the term ‘drying fruit vegetables’. Results show that color and microstructure can be preserved, apparent density can be reduced, and high rehydration capacity can be achieved by using mild drying methods like freeze-drying and innovative drying methods like conductive multi-flash drying. Shrinkage and water activity can be minimized by using pretreatments like osmotic dehydration, ultrasound, and pulsed electric fields. Such pretreatments also produce crispy texture, which can also be obtained with the use of hot air drying followed by microwave-vacuum drying. Antioxidant activity, phenolic compounds and vitamin C content can be maximized by using innovative pretreatments like immersion in solutions rich in bioactive compounds and short drying time. Microbial counts can be decreased by using pretreatments like immersion in ethanol, and modified atmosphere packaging. High sensory acceptability can also be achieved by using innovative drying methods, like instant controlled pressure drop drying.