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Int. J. Mol. Sci. 2017, 18(1), 71; doi:10.3390/ijms18010071

Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves

1
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Science, Str. Chełmońskiego 37a, 51-630 Wrocław, Poland
2
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Str. Tuwima 10, 10-748 Olsztyn, Poland
*
Author to whom correspondence should be addressed.
Academic Editors: Maurizio Battino and Francesca Giampieri
Received: 27 November 2016 / Revised: 25 December 2016 / Accepted: 26 December 2016 / Published: 30 December 2016
View Full-Text   |   Download PDF [4536 KB, uploaded 30 December 2016]   |  

Abstract

The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and pharmaceutical products from natural sources. This paper demonstrates the weakness of common drying methods applied for fruits and vegetables and the possible ways to improve the quality using different drying techniques or their combination with an emphasis on the microwave energy. Particular attention has been drawn to the combined drying with the assistance of vacuum-microwaves. The quality of the dried products was ascribed by chemical properties including the content of polyphenols, antioxidant capacity and volatiles as well as physical parameters such as color, shrinkage, porosity and texture. Both these fields of quality classification were considered taking into account sensory attributes and energy aspects in the perspective of possible industrial applications. In conclusion, the most promising way for improving the quality of dried fruit and vegetable products is hybrid drying consisting of osmotic dehydration in concentrated fruit juices followed by heat pump drying and vacuum-microwave finish drying. View Full-Text
Keywords: combined drying; vacuum-microwaves; osmotic dehydration; heat pump drying; quality; energy efficiency combined drying; vacuum-microwaves; osmotic dehydration; heat pump drying; quality; energy efficiency
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Figiel, A.; Michalska, A. Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves. Int. J. Mol. Sci. 2017, 18, 71.

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