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1) Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141004, Punjab, India; 2) Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujrat, 388121, India

Review of industrial drying of fruits and vegetables

Industrielles Trocknen von Obst und Gemüse

Harpreet Kaur Jambh1), Ranjeet Singh1), Kshitiz Kumar2)


Fruits and vegetables are perishable in nature and need to be preserved to reduce post-harvest losses. To preserve fruits and vegetables for a longer time, drying is one of the most important and essential technique. It increases shelf life by preventing the microbial spoilage and reduction in bulk which significantly decreases the handling and storage cost. Traditionally, the perishable food items were dried in the open under the sun with the aim of preservation only without considering the quality of the product. But with the advancement of technology and increases awareness on food safety and quality, the emphasis took a shift with focus on various characteristics such as flavor, texture, functionality and nutrient value of dried product along with preservation. Various drying methods have been developed over time that is used for the drying of fruits and vegetables to get a wide range of dried products. An appropriate selection of the drying method is essential for the removal of moisture content. The development of drying technology divided into four generations from conventional to novel drying methods. In each generation, several dryers along with their operating principles, applications, advantages and disadvantages are reviewed. This paper focuses on the industrial application of each dryer for drying of various types of fruits and vegetables.

Keywords: Drying methods, fruits, vegetables, solar dryer, commercial dryers

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Weitere Informationen zum Beitrag

Arch Lebensmittelhyg 72,
76–88 (2021)
DOI 10.2376/0003-925X-71-XX


© M. & H. Schaper GmbH & Co.
ISSN 0003-925X

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