Food quality attributes in drying

Author: Sablani, Shyam

Source: Stewart Postharvest Review, Volume 2, Number 2, April 2006 , pp. 1-6(6)

Publisher: Stewart Postharvest Solutions

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Abstract:

Purpose of review: This article presents an overview and classification of quality attributes of dried food products.

Findings: The quality of final dried products depends upon many factors including the raw material, pretreatment, method of processing/drying and processing conditions. The quality of dried products is also influenced by storage conditions such as packaging, use of additives and storage temperature.

Direction for future research: A large number of food products are dried in a variety of dryers with diverse process conditions. There is a need to develop simple generic rules/guidelines for optimising the quality of dried food products.

Keywords: PHYSICAL; CHEMICAL; MICROBIOLOGICAL; NUTRITIONAL QUALITY PARAMETERS

Document Type: Research article

DOI: http://dx.doi.org/10.2212/spr.2006.2.8

Publication date: 2006-04-01

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Stewart Postharvest Review is published bi-monthly and covers a wide range of topics in various areas of postharvest biology and technology.

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