Slide 1

Lee, C.H. and Law, C.L. Product Quality Evolution During Drying of Foods, Vegetables and

Fruits, in Drying of Foods, Vegetables and Fruits - Volume 1, Ed. Jangam, S.V., Law, C.L. and

Mujumdar, A.S. , 2010 , ISBN - 978 -981-08-6759-1, Published in Singapore, pp. 131- 150.

Chapter 6

Product Quality Evolution During Drying of Foods, Vegetables

and Fruits

Ching Lik Hii and Chung Lim Law

Department of Chemical and Environmental Engineering, The University of Nottingham, Malaysia

Campus

Contents

6.1. INTRODUCTION .................................................................................................................... 127

6.2. PRODUCT QUALITY ATTRIBUTES ................................................................................. 127

6.2.1. Physical ........................................................................................................................................... 127

6.2.1.1. Colour ...................................................................................................................................... 127

6.2.1.2. Texture.................................................................................................................................... 129

6.2.1.3. Shrinkage ............................................................................................................................... 130

6.2.1.4. Porosity .................................................................................................................................. 131

6.2.1.5. Rehydration .......................................................................................................................... 132

6.2.2. Chemical ......................................................................................................................................... 133

6.2.2.1. Flavour .................................................................................................................................... 133

6.2.2.2. Water activity ....................................................................................................................... 133

6.2.2.3. Shelf life .................................................................................................................................. 133

6.2.3. Nutritional aspects ..................................................................................................................... 134

6.2.3.1. Food nutrients ..................................................................................................................... 134

6.2.3.2. Antioxidants ......................................................................................................................... 135

6.2.4. Biological aspects ........................................................................................................................ 137

6.2.5. Sensory properties ..................................................................................................................... 137

6.3. EFFECT OF DRYING ON PRODUCT QUALITY .............................................................. 138

6.4. CLOSING REMARKS ............................................................................................................. 140

Hii, C.L. and Law, C.L. Product Quality Evolution During Drying of Foods, Vegetables and Fruits, in
Drying of Foods, Vegetables and Fruits - Volume 1, Ed. Jangam, S.V., Law, C.L. and Mujumdar, A.S. ,
2010 , ISBN - 978 - 981 - 08 - 6759 - 1, Published in Singapore, pp. 125 - 144.