A Review on Textural Quality Analysis of Dried Food Products

ABSTRACT

One of the most crucial factors in determining the consumer acceptability of processed or non-processed food products is their textural characteristics. Textural properties of food items can be created during processing by different techniques, one of which is drying. Drying which is one of the most widely used preservation methods of food products can extend their shelf life and generate unique sensory characteristics. The complicated process of drying is characterized by massive deformations while simultaneously transferring heat and moisture. Texture parameters of the dried food products vary depending on the type of dried food product (fruit and vegetables, grain and cereals, meat and marine), including the final volume, porosity, crust formation, and bulk density. Thus, this review focused on the examination of the textural characteristics of dried food items, the impact of the drying process, and the applied method on textural parameters. This study has also investigated the importance of pretreatment methods in improving the textural properties and quality of dried products. Furthermore, this review also considers the importance of modeling for texture prediction, discussing the different modeling approaches and their principles and applications. Recent applied nondestructive methods for textural analysis have been discussed in terms of application and performance.

KEYWORDS:

• Texture parameters
• drying
• pretreatment
• modeling
• fruit and vegetables
• imaging
• nondestructive methods

Author contribution statement

S.A.S. – Methodology, Validation, Formal Analysis, Resources, Writing – Original Draft, Writing – Review and Editing, Visualization, Data Curation, Project administration, Investigation, Supervision. P.S. – Writing – Original Draft. N.M.H.A. – Writing – Original Draft. M.M. – Formal Analysis. S.N.P. – Validation. P.B.P. - Conceptualization, Methodology, Writing – Review and Editing, Supervision.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors.