Open AccessRecent Advances in Apricot Dehydration
Author(s) -
Saufishan. T.A,
S Harimuthiah.,
Ajay Arokiyaraj.A,
C Arshiya.,
G Aravind.,
Gowthami. S S.Sangeetha 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.