National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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