Dehydration Preservation of Fruits

József Barta, Csaba Balla, Gyula Vatai

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)

Abstract

This chapter introduces fruit juice concentration methods by principles of evaporation; and discusses the consequent loss of volatile substances and decomposition of valuable components. The chapter also explores the method of increasing concentration with integrated membrane operations based on the principle of reversed osmosis that helps decrease waste of valuable nutritional components. Fruit drying methods are based on water removal from solid material and for controlling knowledge of moisture transport and principles of water removal are essential. Besides traditional drying technologies, vacuum drying, freeze drying, and osmotic drying are also used for fruit drying as these technologies help to keep main nutritional components of raw material.

Original languageEnglish
Title of host publicationHandbook of Fruits and Fruit Processing
Subtitle of host publicationSecond Edition
PublisherWiley Blackwell
Pages133-151
Number of pages19
ISBN (Print)9780813808949
DOIs
Publication statusPublished - Aug 1 2012

Keywords

  • Dehydration preservation of fruits
  • Drying air characteristics on drying process
  • Energy for evaporation process, and multistage evaporators
  • Freeze-drying, advantages in aroma retention
  • Fruit drying methods, water removal from solid material
  • Infusion or osmotic drying, partial removal of water
  • Juice concentration, removing water and increasing (brix) content
  • Sugar decomposition and nonenzymatic browning
  • Technological calculations and mass preservation, with mass flows
  • Water removed in evaporation, using simple material balance

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Barta, J., Balla, C., & Vatai, G. (2012). Dehydration Preservation of Fruits. In Handbook of Fruits and Fruit Processing: Second Edition (pp. 133-151). Wiley Blackwell. https://doi.org/10.1002/9781118352533.ch9