Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality

In the past, research and development in drying has focused on the process and technology and food drying was performed mainly to extended the shelf life without much importance on retaining quality attributes. Recently, however, efforts have been made to develop high-quality dried foods. This is achieved by utilizing novel drying technologies, by improving and optimizing existing drying methods, and by maximizing quality attributes such as structure, color, flavor, nutrition, etc. In an effort to highlight quality aspect of dried foods and biomaterials, a special issue of Drying Technology [2005, 23(4)] was published. The objective of this article is to present an overview of quality attributes normally considered in the drying of food and biomaterials and highlight the recent advances in drying methods for the retention of nutritional and functional properties of fruits and vegetables.

Keywords:

• Active component
• Functional
• Health
• Nutritional property
• Degradation kinetics
• Drying methods
• Pretreatments
• Storage
• Vitamins

The author acknowledges the assistance of Mattheus F. A. Goosen, University of Turabo, PR, for providing valuable comments on the manuscript.

Notes

AA, ascorbic acid; DAA, dehydroascorbic acid; WMWF, whole meal wheat flour; RW, refractance window; LPSSD, low-pressure superheated steam drying.