Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 556-558
DOI: https://doi.org/10.20546/ijcmas.2019.808.066


Application of Drying Techniques in Food Processing
Shraddha Bhople*, Mohan Singh and Devendra Kumar Verma
Department of Post-harvest Process and Food Engineering, JNKVV Jabalpur (M.P), India
*Corresponding author
Abstract:

Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grains the most important. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism. At this point some understanding can arise derived from the vocabulary employed; common words found are “drying” or “dehydration”, or even “dewatering”. There are various aspects that must be considered when drying small fruits and vegetables, whether for the food or nutraceutical and functional food industries. A system which minimizes exposure to light, oxidation and heat, (i.e. high heat 70°C and shorter time duration) may help conserve critical bioactive compounds. This review focuses upon new drying technologies.


Keywords: Drying method, sun drying, solar drying, spray drying, freeze drying.
Download this article as Download

How to cite this article:

Shraddha Bhople, Mohan Singh and Devendra Kumar Verma. 2019. Application of Drying Techniques in Food Processing.Int.J.Curr.Microbiol.App.Sci. 8(8): 556-558. doi: https://doi.org/10.20546/ijcmas.2019.808.066