Recent Advances in Apricot Dehydration | Zendy

Saufishan. T.A | Zendy; S Harimuthiah. | Zendy; Ajay Arokiyaraj.A | Zendy; C Arshiya. | Zendy; G Aravind. | Zendy; G. Gandhi | Zendy

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Recent Advances in Apricot Dehydration

Author(s) -

Saufishan. T.A,

S Harimuthiah.,

Ajay Arokiyaraj.A,

C Arshiya.,

G Aravind.,

G. Gandhi

Publication year - 2020

Publication title -

international journal of scientific and engineering research

Language(s) - English

Resource type - Journals

ISSN - 2229-5518

DOI - 10.14299/ijser.2020.10.09

Subject(s) - dehydration , flavour , yield (engineering) , horticulture , food science , chemistry , environmental science , biology , materials science , composite material , biochemistry

Fruits like apricot have high water activity and they are highly heat sensitive and easily degradable. About 50% of the apricot fruit produced in a year getting wasted due to the short harvest season and the sensitivity to storage even at refrigerated conditions. For that drying methods are used and dehydration must not only be efficient and economic but also yield high-quality products based on flavour, nutrients, colour, rehydration, uniformity, appearance, and texture.

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