Drying of fruit

Martin, M.E., Fito, P., Martinez-Navarrete, N., and Chiralt, A. 1999. Combined air-microwave drying of fruit as affected by vacuum impregnation treatments. In Proceedings of the Sixth Conference of Food Engineering (CoFE 99) (G.V. Barbosa-Canovas and S.P. Lombardo, eds), pp. 465-470. AICHE, New York. 

Kovacova (1990) describes a method for the batch drying of fruit and vegetable pulp in a fluidized bed in which carrier particles (variously crystalline and caster sugar, dried skim milk, potato and wheat starch, apple powder, semolina or oat flakes), pre-moistened to a solids content of between 55% and 76%, are fed to a preheated fluidized bed and sprayed with the pulp to be dried. A product with a narrow particle size distribution and a uniform pulp content is claimed. Specific foods for which fluidized bed granulation has been used include potato puree (Zelenskaya and Filipenko, 1989) and granulated dried apple (Haida et al, 1994). 

Sulfur dioxide is used for refrigeration and also serves as raw material for the production of sulfuric acid. It is also used as a bleaching agent in the textile and food industries. It is an effective disinfectant and is employed as such for wooden kegs and barrels and brewery apparatus and for the prevention of mold in the drying of fruits. Sulfur dioxide efficiently controls fermentation in the making of wine. It is used in the sulfite process for paper pulp, as a liquid solvent in petroleum refining, and as a raw material in many plants in place of sulfites, bisulfites, or hydrosulfites. 

Fernandes, F.A.N. and Rodrigues, S. 2007. Ultrasound as pre-treatment for drying of fruits Dehydration of banana. Journal of Food Engineering, 82 261-67. 

Capella, R Lercker, G. Lerici, C. R. Aroma retention during freeze-drying of fruit juices volatiles behaviour evaluated by head-space gas chromatography. IV International Congress of Food Science and Technology 5b, 18 (1974)... 

Zhang, M., J. Tang, A. S. Mujumdar, and S. Wang. 2006. Trends in microwave-related drying of fruits and vegetables. Trends in Eood Science Technology 17 524—534. 

Krishnaiah D, Nithyanandam R, Sarbatly R. A critical review on the spray drying of fruit extract Effect of additives on physicochemical properties. Crit Rev Food Sci Nutr. 2014 54(4) 449—473. 

Cabinet dryers are small-scale dryers used in the laboratory and pilot plants for the experimental drying of fruits and vegetables. They consist of an insulated chamber with trays located one above the other on which the material is loaded and a fan that forces air through heaters and then through the material by cross-flow or through-flow. 

Foam formation is the primary requirement of this process. Two characteristics required for foam stability are consistency and film-forming ability. Film-forming components used in the drying of fruits and vegetables are glyceryl monostearate, solubilized soya protein, and propylene glycol monostearate. Drying time and temperatures depend on the product that is dried most fruit juices required about 15 min at 160°F to dry to about 2% moisture. Air velocity and humidity had no appreciable effect on the time required. 

J. Dunbar, Use of sulphur dioxide in commercial drying of fruits and vegetables. Food Tech. New Zealand, 21(2) 11 (1986). 

Universal Drying Locker TD-60, ThermoDynamic, http // www.thermo-dm.si/en/drying of fruits.php, 2004. 

A. Lenart, Osmo-convection drying of fruits and vegetables Technology and application. Drying Technol., 74 391 (1996). 

Drying of fruits, vegetables, sugar, biomass, and coal... 

Chandrasekaran SK, King CJ. Retention of volatile flavor components during drying of fruit juices. Chem Eng Prog Symp Ser 67(108) 122-130, 1971. 

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