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Drying of fruits.

Author(s) : RATTI C., MUJUMDAR A. S.

Type of excerpt: Book chapter

Summary

Artificial drying of fruit is an important method of preservation and production of a wide variety of products. Fruit may be dried whole (e.g. grape, various berries, apricots, plums, etc.), in sliced form (e.g., banana, mango, papaya, kiwifruit, etc.), in puree form (e.g., mango, apricots, etc.), as leather, or as a powder by spray or drum drying. Depending on the physical form of the fruit (e.g. whole, paste, slices), different types of dryers must be used for drying.

Details

  • Original title: Drying of fruits.
  • Record ID : 2000-0786
  • Languages: English
  • Subject: General information
  • Source: Processing fruits: science and technology. 1. Biology, principles and applications. 2. Major processed products.
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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