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Full Description
Dehydration of fruits is a massive operation amounting to tens of billions of dollars' worth in the global market. The enormous variety of fruits grown around the world and the wide range of products made therefrom make this an attractive method for the development of novel and shelf-stable consumer products.
Dried Fruit Products offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, industrial applications, and simple design methods. Such dried fruit products as fruit pieces, fruit leathers, and fruit powders are dealt with in a way to inform their physical, chemical, sensory, and nutritional features, along with the characteristics of the process used to obtain them, such as drying method and drying equipment.
Key Features:
Contains up-to-date information on fruit drying
Presents a multi-perspective viewpoint of fruit drying
Addresses both food science and chemical engineering aspects of fruit drying
Readers can gain knowledge on the various types of drying techniques and insightful thoughts on selecting the appropriate drying techniques for different fruit products.
Contents
1. Overview of the Current Global Market for Dried Fruit Products and General Aspects of Fruit Drying 2. Guideline and Selection of Dryers for Different Fruit Products 3. Drying Characteristics of Dried Fruit Products 4. Quality of Dried Fruit Products 5. Aroma Retention in Dried Fruit Products 6. Instrumentation Techniques and Analyses of Bioactive Compounds in Different Fruit Products 7. Storage and Quality Degradation of Dried Fruit Products 8. Emerging and Advanced Drying Technologies for Drying of Different Fruit Products 9. Techno-Economic Evaluation for Cost-Effective Drying of Different Fruit Products 10. Future Prospects and Global Market Demand for Dried Fruit Products
