Saufishan. T.A, S Harimuthiah., Ajay Arokiyaraj.A, C Arshiya., G. Aravind, Gowthami. S S.Sangeetha Gandhi
{"title":"杏脱水研究进展","authors":"Saufishan. T.A, S Harimuthiah., Ajay Arokiyaraj.A, C Arshiya., G. Aravind, Gowthami. S S.Sangeetha Gandhi","doi":"10.14299/ijser.2020.10.09","DOIUrl":null,"url":null,"abstract":"Fruits like apricot have high water activity and they are highly heat sensitive and easily degradable. About 50% of the apricot fruit produced in a year getting wasted due to the short harvest season and the sensitivity to storage even at refrigerated conditions. For that drying methods are used and dehydration must not only be efficient and economic but also yield high-quality products based on flavour, nutrients, colour, rehydration, uniformity, appearance, and texture.","PeriodicalId":14354,"journal":{"name":"International journal of scientific and engineering research","volume":"47 1","pages":"640-647"},"PeriodicalIF":0.0000,"publicationDate":"2020-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Recent Advances in Apricot Dehydration\",\"authors\":\"Saufishan. T.A, S Harimuthiah., Ajay Arokiyaraj.A, C Arshiya., G. Aravind, Gowthami. S S.Sangeetha Gandhi\",\"doi\":\"10.14299/ijser.2020.10.09\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Fruits like apricot have high water activity and they are highly heat sensitive and easily degradable. About 50% of the apricot fruit produced in a year getting wasted due to the short harvest season and the sensitivity to storage even at refrigerated conditions. For that drying methods are used and dehydration must not only be efficient and economic but also yield high-quality products based on flavour, nutrients, colour, rehydration, uniformity, appearance, and texture.\",\"PeriodicalId\":14354,\"journal\":{\"name\":\"International journal of scientific and engineering research\",\"volume\":\"47 1\",\"pages\":\"640-647\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-10-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International journal of scientific and engineering research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.14299/ijser.2020.10.09\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International journal of scientific and engineering research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14299/ijser.2020.10.09","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Fruits like apricot have high water activity and they are highly heat sensitive and easily degradable. About 50% of the apricot fruit produced in a year getting wasted due to the short harvest season and the sensitivity to storage even at refrigerated conditions. For that drying methods are used and dehydration must not only be efficient and economic but also yield high-quality products based on flavour, nutrients, colour, rehydration, uniformity, appearance, and texture.
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