Hii, Law - Quality Evolution During Drying of FVFs6. 4. CLOSING REMARKS
The processing of dried food products involved several processing variables that de-
termine the final quality of the dried products. Removal of moisture causes physical and
chemical changes that influence both the quality attributes (e.g. colour, texture, shrin-
kage, porosity, rehydration, flavor and nutrients) and the level of acceptance of the
product by consumers. Important quality criteria should be fulfilled for successful mar-
ket acceptance as well as to ensure safe consumption. Appropriate means should be
used to monitor and evaluate these quality attributes. The use of new raw materials,
changing consumer pattern, demands for novel food products and health conscious
awareness pose a challenge not only to conventional but also to emerging drying tech-
nologies.
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