title: Recent developments in high-quality drying of vegetables, fruits, and aquatic products.
abstract: Fresh foods like vegetables, fruits, and aquatic products have high water activity and they are highly heat-sensitive and easily degradable. Dehydration is one of the most common methods used to improve food shelf-life. However, drying methods used for food dehydration must not only be efficient and economic but also yield high-quality products based on flavor, nutrients, color, rehydration, uniformity, appearance, and texture. This paper reviews some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products. These include: infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques. A comprehensive review of recent developments in high-quality drying of vegetables, fruits and aquatic products is presented and recommendations are made for future research.
authors.affiliation: a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.|b School of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.
authors.forename: Min
authors.initials: M
authors.lastname: Zhang
authors.affiliation: a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.
authors.forename: Huizhi
authors.initials: H
authors.lastname: Chen
authors.affiliation: c Department of Bioresource Engineering , Macdonald Campus, McGill University , Québec , Canada.
authors.forename: Arun S
authors.initials: AS
authors.lastname: Mujumdar
authors.affiliation: d Department of Biological Systems Engineering , Washington State University , Pullman , Washington , USA.
authors.forename: Juming
authors.initials: J
authors.lastname: Tang
authors.affiliation: e Department of Food Chemistry and Technology , Teagasc Food Research Centre , Moorepark, Fermoy , County Cork , Ireland.
authors.forename: Song
authors.initials: S
authors.lastname: Miao
authors.affiliation: a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.
authors.forename: Yuchuan
authors.initials: Y
authors.lastname: Wang
mesh_terms: D003116:Color; D003890:Desiccation; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D057141:Food, Preserved; D005612:Freeze Drying; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D008872:Microwaves; D013649:Taste; D014675:Vegetables / Q000737:chemistry*
keywords: Hybrid drying; aquatic products; fruits; high-quality; new developments; vegetables