Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

Drying is one of the oldest methods for food preservation that removes water from fruit and makes it available consumption throughout year. Dried fruits can be produced by small- large-scale processors, which them a very popular among consumers manufacturers. The most frequent uses drying technology include osmotic dehydration, vacuum drying, freeze-drying different combinations other technologies. However, may provoke undesirable changes with respect to physiochemical, sensory, nutritional microbiological quality. process energy efficiency quality dried are crucial factors in drying. Recently, innovative technologies such as ultrasound, pulsed electric field high pressure used pretreatment or combination traditional intensification. This could result improvements enhanced capacity production process, positive impact on environmental economic benefits.