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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.
Sommario
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
Info autore
Felipe Richter Reis, D.Sc. is Professor of Food Science at the Food Technology undergraduate course (B.Sc), Federal Institute Paraná (IFPR), and at the Food Engineering graduate courses (M.Sc and D.Sc), offered at the Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná (UFPR), Brazil. All the above-mentioned courses received grades of excellence in a quality assessment performed by the Brazilian Ministry of Education in 2022. In both institutions he teaches and advises students in research projects, which are emphasised on blanching and drying of fruit and vegetables.
Shivanand Shankarrao Shirkole is working as an Assistant Professor at Department of Food Engineering and Technology, Institute of Chemical Technology Mumbai, ICT-IOC Campus, Bhubaneswar, INDIA. He has pursued his PhD in 2020 from the Department of Food Process Engineering, National Institute of Technology, Rourkela, INDIA. He has more than 4 years of industrial experience as a Plant Engineer at Hyderabad, INDIA based Multi-Crop Seed Conditioning Plant. His broad areas of research are Low Moisture Food Safety and Thermal Processing of Food. Presently he is working on Sustainable Technologies for Food and Agri-products. He is an Executive Committee Member of the Association of Food Scientists & Technologists (INDIA), NIT Rourkela Chapter from May 2020. Also, he is working for Drying Technology - An International Journal (Taylor & Francis) as Associate Editor from August 2021.
Riassunto
This book offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, the industrial applications, and simple design methods.
Relazione
Overall, the book contains useful and current information on fruit drying and presents a multi-perspective viewpoint of fruit drying, addressing both science and technology aspects of fruit drying. It will be a useful material for libraries and researchers dealing with fruit drying.
-- Hosahalli Ramaswamy, McGill University, Ste Anne de Bellevue, Quebec, Canada
