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Papers by Shilpa mali
International journal of engineering research and technology, 2019
Drying is one of the oldest preservation processes available to the mankind, on that we can track... more Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grains the most important. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism. For understanding some common words found are “drying” or “dehydration”, or even “dewatering”. There are various aspects that must be considered when drying small fruits and vegetables, whether for the food and functional food industries. A system which minimizes exposure to light, oxidation and heat, (i.e. high heat 70C and shorter time duration) may help conserve critical bioactive compounds. Natural convection method is normally used to produce quality of agricultural products and r...
International journal of engineering research and technology, 2019
Drying is one of the oldest preservation processes available to the mankind, on that we can track... more Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grains the most important. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism. For understanding some common words found are “drying” or “dehydration”, or even “dewatering”. There are various aspects that must be considered when drying small fruits and vegetables, whether for the food and functional food industries. A system which minimizes exposure to light, oxidation and heat, (i.e. high heat 70C and shorter time duration) may help conserve critical bioactive compounds. Natural convection method is normally used to produce quality of agricultural products and r...