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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 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 1216-1224
DOI: https://doi.org/10.20546/ijcmas.2018.701.148


Dehydration of Strawberry-A Review
Haseeba Muzaffar1, A.Rouf1, Varsha kanojia1*, Zulhuma Muzaffar2 and Faisal Noor3
1Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science and Technology Shalimar-190025, India
2Division of livestock production and technology, PAU, Ludhiana, India
3Division of Olericulture, Sher-e-Kashmir University of Agricultural Science and Technology Shalimar-190025, India

*Corresponding author
Abstract:

Drying of fruits is an economical and an effective preservation method practiced since ages by ancestors throughout the world. Strawberry is a seasonal fruit and is available in abundance during particular season of the year. It is a very delicate fruit with low shelf-life, hence needs proper preservation techniques. Preservation of strawberry through sun drying techniques results in poor quality and product contamination. Energy consumption and quality of dried product are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and causes minimum damage to the product. To reduce the energy utilization and operational cost, new dimensions came up in drying techniques. Among the technologies freeze drying, osmotic dehydration and swell drying have great scope for the production of quality dried products.


Keywords: Strawberry, shelf-life, preservation, osmotic dehydration, freeze drying
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How to cite this article:

Haseeba Muzaffar, A.Rouf, Varsha kanojia, Zulhuma Muzaffar and Faisal Noor. 2018. Dehydration of Strawberry-A Review.Int.J.Curr.Microbiol.App.Sci. 7(1): 1216-1224. doi: https://doi.org/10.20546/ijcmas.2018.701.148