SlideShare a Scribd company logo
Drying and Dehydration of fruits and vegetables
COLLEGE OF HORTICULTURE
An Assignment Presentation
On
“Drying and Dehydration of fruits and vegetables ”
Course No.: HWE- 7.3 (POST HARVEST HANDLING AND VALUE
ADDITION IN HORTICULTURE CROPS)
Present to:-
Mr. Alok Nath
College of Horticulture
S.D. Agricultural University,
Jagudan, 382710
Presented by:
Name : Shubham Kumar
Difference Between Drying and
Dehydration-
Both the terms ‘drying’ and ‘dehydration’ mean
the removal of water. But the former term is
generally used for drying under the influence of
non-conventional energy sources like sun and
wind whereas dehydration means the process of
removal of moisture by the application of
artificial heat under controlled conditions of
temperature, humidity and air flow.
Drying (Dehydration)
 One of the oldest methods of
preserving food.
 Removes moisture stops the growth
of bacteria, yeasts & molds that
normally spoil food.
Slows down but doesn’t completely
inactivate enzymes.
Benefits of drying-
Fruits and vegetables are dried to enhance
storage stability, minimize packaging requirement
and reduce transport weight.
Preservation of fruits and vegetables through
drying based on sun and solar drying techniques
which cause poor quality and product
contamination.
An optimum drying system for the preparation of
quality dehydrated products is cost effective as it
shortens the drying time and cause minimum
damage to the product.
Fruits and Vegetables suitable for drying-
Drying Techniques
• Sun or solar drying
• Freeze drying
• Drum drying
• Spray drying
• Foam mat and vacuum belt
• Convection air & Superheated steam
• Osmotic drying
• Microwave
Drying Techniques (continued)
• Combination of different techniques
• Vacuum- osmotic
• Osmotic – microwave
• Ultrasound pre-treatment
• Fluidized bed
• Pulse combustion
• Jet zone or impingement
Sun Drying
Fruits safe to dry due to high acid and
sugar content.
 Vegetables should not be dried outside
• They need constant temperature &
airflow.
Temperature of 30 C or higher for
several days with humidity below 60%
Cover to protect against insects/pests.
Sun Drying of fruits and vegetables
Solar Drying
Need to construct a dryer with panel(s).
Need to stir and turn food several times a
day.
Need several days of sun in a row.
Freeze drying
Freeze-drying, also known as lyophilisation,
or cryodesiccation, is a dehydration process
typically used to preserve a perishable material
or make the material more convenient for
transport.
Freeze-drying works by freezing the material
and then reducing the surrounding pressure to
allow the frozen water in the material to
sublimate directly from the solid phase to the
gas phase.
Freeze dryer
Oven drying
By combining the factors of heat, low humidity
and air flow, an oven can be used as a dehydrator.
Oven drying is slower than dehydrators because
it does not have a built-in fan for the air movement.
It takes about two times longer to dry
food in an oven than it does in a dehydrator.
Thus, the oven is not as efficient as a dehydrator
and uses more energy.
Room Temperature Drying
Method used mainly for herbs & hot
peppers
»Strung on string or tied in bundles and
suspended from overhead racks in air until
dry.
»Enclosed in paper bags with openings for
air circulation.
»Herbs can also be dried in the microwave
oven.
•Room drying by
suspension on string
•Drying by folding
in towel or paper
Temperature for Drying
The ideal temperature for drying or
dehydrating foods is 60-70 C.
If higher temperatures are used, food
cooks instead of dries
Avoid “case hardening” – dried on outside
but moisture trapped inside allowing mold
growth.
Temperature close to glass transition gives
better products.
Drying Rates
Factors affecting drying
• Temperature
• Humidity
• Air velocity
• Direction of air flow
• Type of dryer
• Type and size of food (very difficult to
remove last 2% of moisture)
The Process
• Prepare the fruit: wash,
core and peel if desired
• Fruits can be halved or
sliced and some left whole
• Thin, uniform, peeled
slices dry fastest
• If fruit is whole, “check”
or crack the skin to speed
drying.
Pre-treatment
Some fruits need to have their enzymes
inactivated before drying, especially those
that oxidize when exposed to air (e.g.
bananas, apples, pears)
• Ascorbic Acid
• Fruit juice dip
• Honey dip
• Syrup blanching
• Commercial acids
Pre-treatment
Some fruits need to have their enzymes
inactivated before drying, especially those
that oxidize when exposed to air (e.g.
bananas, apples, pears)
• Ascorbic Acid
• Fruit juice dip
• Honey dip
• Syrup blanching
• Commercial acids
Future prospects and needs-
There is a large amount of research, and
available knowledge, carried out by academia,
but the industry is not taking full advantages
even in the more developed countries.
A lack of interaction between researchers
and industry is observed worldwide, as a
consequence industrial advancement is slow
because there is a mismatch between research
and industrial needs.
Conclusions-
Advances in dehydration techniques and
development of novel drying methods have in recent
years enabled the preparation of a wide range of
dehydrated products and convenience foods from fruits
and vegetables meeting the quality, stability and
functional requirements coupled with economy.
This has been made possible by the sustained
experimental studies over the years to understand the
theoretical and fundamental aspects of the process and
optimization of the techniques to achieve a favourable
combination of cost and quality.
Ref-
https://www.researchgate.net/publication/275650176_Differe
nt_Drying_Methods_Their_Applications_and_Recent_Advance
s
http://www.aginnovation.org/wp-
content/themes/theme/images/Drying%20and%20Dehydration
%20of%20Fruits%20and%20Vegetables.pdf
http://www.aginnovation.org/wp-
content/themes/theme/images/Drying%20and%20Dehydration
%20of%20Fruits%20and%20Vegetables.pdf
Drying and dehydration of fruits and vegetables

More Related Content

What's hot

Basic Post Harvest Technologies of fruits and vegetables
 Basic Post Harvest Technologies of fruits and vegetables Basic Post Harvest Technologies of fruits and vegetables
Basic Post Harvest Technologies of fruits and vegetables
Girish Mathad
 
Minimal processing
Minimal processingMinimal processing
Minimal processing
Debomitra Dey
 
Vegetable processing
Vegetable processing Vegetable processing
Vegetable processing
Amirullah Mokhles
 
Canning of fruits & vegetables
Canning of fruits & vegetablesCanning of fruits & vegetables
Canning of fruits & vegetables
Aarti Nimesh
 
Minimal processing
Minimal processingMinimal processing
Minimal processing
sonygeorgegeorge
 
Drying of Fruits and Vegetables
Drying of Fruits and Vegetables Drying of Fruits and Vegetables
Drying of Fruits and Vegetables
Mahmudul Hasan
 
PACKAGING OF FRUITS & VEGETABLES
PACKAGING OF FRUITS & VEGETABLESPACKAGING OF FRUITS & VEGETABLES
PACKAGING OF FRUITS & VEGETABLES
ankush tokare
 
Lecture 4: Packaging Operations on Fruits and Vegetables
Lecture 4: Packaging Operations on Fruits and VegetablesLecture 4: Packaging Operations on Fruits and Vegetables
Lecture 4: Packaging Operations on Fruits and Vegetables
Karl Obispo
 
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storageControlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storage
Maya Sharma
 
Freezing of Fruits and Vegetables
Freezing of Fruits and VegetablesFreezing of Fruits and Vegetables
Freezing of Fruits and Vegetables
Abhishek Thakur
 
Storage of post harvested fruits and vegetables
Storage of post harvested fruits and vegetablesStorage of post harvested fruits and vegetables
Storage of post harvested fruits and vegetables
VIGNESHWARAN M
 
Intermediate moisture foods
Intermediate moisture foodsIntermediate moisture foods
Intermediate moisture foods
Dr. Poshadri Achinna
 
Pre Cooling of Horticultural crops
Pre Cooling of Horticultural cropsPre Cooling of Horticultural crops
Pre Cooling of Horticultural crops
Junaid Abbas
 
Fresh fruit and vegetable quality and safety
Fresh fruit and vegetable quality and safetyFresh fruit and vegetable quality and safety
Fresh fruit and vegetable quality and safety
Debbie-Ann Hall
 
Dehydrated product
Dehydrated productDehydrated product
Dehydrated product
Parminder Singh
 
Drying and dehydration
Drying and dehydrationDrying and dehydration
Drying and dehydration
Suyog Khose
 
Osmatic dehydration
Osmatic dehydrationOsmatic dehydration
Osmatic dehydration
SAI PRASANNA N
 
Cleaning grading of grains
Cleaning grading of grainsCleaning grading of grains
Cleaning grading of grains
Indian Council of Agricultural Research
 
Fruits and Vegetables Processing Technology
Fruits and Vegetables Processing Technology Fruits and Vegetables Processing Technology
Fruits and Vegetables Processing Technology
Mahmudul Hasan
 
Dehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQFDehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQF
Kamaraj College of Engineering & Technology, Virudhunagar
 

What's hot (20)

Basic Post Harvest Technologies of fruits and vegetables
 Basic Post Harvest Technologies of fruits and vegetables Basic Post Harvest Technologies of fruits and vegetables
Basic Post Harvest Technologies of fruits and vegetables
 
Minimal processing
Minimal processingMinimal processing
Minimal processing
 
Vegetable processing
Vegetable processing Vegetable processing
Vegetable processing
 
Canning of fruits & vegetables
Canning of fruits & vegetablesCanning of fruits & vegetables
Canning of fruits & vegetables
 
Minimal processing
Minimal processingMinimal processing
Minimal processing
 
Drying of Fruits and Vegetables
Drying of Fruits and Vegetables Drying of Fruits and Vegetables
Drying of Fruits and Vegetables
 
PACKAGING OF FRUITS & VEGETABLES
PACKAGING OF FRUITS & VEGETABLESPACKAGING OF FRUITS & VEGETABLES
PACKAGING OF FRUITS & VEGETABLES
 
Lecture 4: Packaging Operations on Fruits and Vegetables
Lecture 4: Packaging Operations on Fruits and VegetablesLecture 4: Packaging Operations on Fruits and Vegetables
Lecture 4: Packaging Operations on Fruits and Vegetables
 
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storageControlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storage
 
Freezing of Fruits and Vegetables
Freezing of Fruits and VegetablesFreezing of Fruits and Vegetables
Freezing of Fruits and Vegetables
 
Storage of post harvested fruits and vegetables
Storage of post harvested fruits and vegetablesStorage of post harvested fruits and vegetables
Storage of post harvested fruits and vegetables
 
Intermediate moisture foods
Intermediate moisture foodsIntermediate moisture foods
Intermediate moisture foods
 
Pre Cooling of Horticultural crops
Pre Cooling of Horticultural cropsPre Cooling of Horticultural crops
Pre Cooling of Horticultural crops
 
Fresh fruit and vegetable quality and safety
Fresh fruit and vegetable quality and safetyFresh fruit and vegetable quality and safety
Fresh fruit and vegetable quality and safety
 
Dehydrated product
Dehydrated productDehydrated product
Dehydrated product
 
Drying and dehydration
Drying and dehydrationDrying and dehydration
Drying and dehydration
 
Osmatic dehydration
Osmatic dehydrationOsmatic dehydration
Osmatic dehydration
 
Cleaning grading of grains
Cleaning grading of grainsCleaning grading of grains
Cleaning grading of grains
 
Fruits and Vegetables Processing Technology
Fruits and Vegetables Processing Technology Fruits and Vegetables Processing Technology
Fruits and Vegetables Processing Technology
 
Dehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQFDehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQF
 

Similar to Drying and dehydration of fruits and vegetables

Advances in drying and dehydration in Fruit Crops
Advances in drying and dehydration in Fruit CropsAdvances in drying and dehydration in Fruit Crops
Advances in drying and dehydration in Fruit Crops
manohar meghwal
 
Drying and dehydration of fruit crops
Drying and dehydration of fruit cropsDrying and dehydration of fruit crops
Drying and dehydration of fruit crops
Darshan Gohel
 
Principles and methods of preservation by drying
Principles and methods of preservation by dryingPrinciples and methods of preservation by drying
Principles and methods of preservation by drying
RAGHAVENDRA HIREHAL
 
Food Preservation
Food PreservationFood Preservation
Food Preservation
Mohammad Muhaiminul Islam
 
Solar Drying—A Way of Food Processing
Solar Drying—A Way of FoodProcessingSolar Drying—A Way of FoodProcessing
Solar Drying—A Way of Food Processing
Haris Khan
 
DEHYDRATION IN FOODS AND FOOD PRESERVATION
DEHYDRATION IN FOODS  AND FOOD PRESERVATIONDEHYDRATION IN FOODS  AND FOOD PRESERVATION
DEHYDRATION IN FOODS AND FOOD PRESERVATION
EphraimKachimanga
 
Food Dehydration Options
Food Dehydration OptionsFood Dehydration Options
Food Dehydration Options
Gardening
 
Solar food processing
Solar food processingSolar food processing
Solar food processing
Nisarg Shah
 
2. Application of ultra sound in Fruit Drying.pdf
2. Application of ultra sound in Fruit Drying.pdf2. Application of ultra sound in Fruit Drying.pdf
2. Application of ultra sound in Fruit Drying.pdf
PoojaYaddanapudi3
 
Basic Principle and technique of food preservation
Basic Principle and technique of food preservationBasic Principle and technique of food preservation
Basic Principle and technique of food preservation
Sarnali Paul
 
Comparative studies on quality analysis of freeze dried and cross flow dried ...
Comparative studies on quality analysis of freeze dried and cross flow dried ...Comparative studies on quality analysis of freeze dried and cross flow dried ...
Comparative studies on quality analysis of freeze dried and cross flow dried ...
eSAT Journals
 
DRYING TECHNOLOGY
DRYING TECHNOLOGYDRYING TECHNOLOGY
DRYING TECHNOLOGY
berciyalgolda1
 
SAVI ALKA PPT.ppt
SAVI ALKA PPT.pptSAVI ALKA PPT.ppt
SAVI ALKA PPT.ppt
SavitraHorke
 
Dr. Samad sir_Assignment dehydration_Ok
Dr. Samad sir_Assignment dehydration_OkDr. Samad sir_Assignment dehydration_Ok
Dr. Samad sir_Assignment dehydration_Ok
S. M. Mainul Islam (Nutritionist, Agriculturist)
 
Drying agent
Drying agentDrying agent
Drying agent
iffa2602
 
PHYSICAL METHODS OF FOOD PRESERVATION.pptx
PHYSICAL METHODS OF FOOD PRESERVATION.pptxPHYSICAL METHODS OF FOOD PRESERVATION.pptx
PHYSICAL METHODS OF FOOD PRESERVATION.pptx
Afra Jamal
 
Dehydration of Fruits and Vegetables. .pptx
Dehydration of Fruits and Vegetables. .pptxDehydration of Fruits and Vegetables. .pptx
Dehydration of Fruits and Vegetables. .pptx
FAIZAN AHMAD
 
GREENHOUSE DRYING
GREENHOUSE DRYINGGREENHOUSE DRYING
GREENHOUSE DRYING
pramodrai30
 
Postharvest Handling for Organic Crops ~ California
Postharvest Handling for Organic Crops ~ CaliforniaPostharvest Handling for Organic Crops ~ California
Postharvest Handling for Organic Crops ~ California
School Vegetable Gardening - Victory Gardens
 
Methods for Drying Enzyme Preparations 
Methods for Drying Enzyme Preparations Methods for Drying Enzyme Preparations 
Methods for Drying Enzyme Preparations 
Mustafa Termanini
 

Similar to Drying and dehydration of fruits and vegetables (20)

Advances in drying and dehydration in Fruit Crops
Advances in drying and dehydration in Fruit CropsAdvances in drying and dehydration in Fruit Crops
Advances in drying and dehydration in Fruit Crops
 
Drying and dehydration of fruit crops
Drying and dehydration of fruit cropsDrying and dehydration of fruit crops
Drying and dehydration of fruit crops
 
Principles and methods of preservation by drying
Principles and methods of preservation by dryingPrinciples and methods of preservation by drying
Principles and methods of preservation by drying
 
Food Preservation
Food PreservationFood Preservation
Food Preservation
 
Solar Drying—A Way of Food Processing
Solar Drying—A Way of FoodProcessingSolar Drying—A Way of FoodProcessing
Solar Drying—A Way of Food Processing
 
DEHYDRATION IN FOODS AND FOOD PRESERVATION
DEHYDRATION IN FOODS  AND FOOD PRESERVATIONDEHYDRATION IN FOODS  AND FOOD PRESERVATION
DEHYDRATION IN FOODS AND FOOD PRESERVATION
 
Food Dehydration Options
Food Dehydration OptionsFood Dehydration Options
Food Dehydration Options
 
Solar food processing
Solar food processingSolar food processing
Solar food processing
 
2. Application of ultra sound in Fruit Drying.pdf
2. Application of ultra sound in Fruit Drying.pdf2. Application of ultra sound in Fruit Drying.pdf
2. Application of ultra sound in Fruit Drying.pdf
 
Basic Principle and technique of food preservation
Basic Principle and technique of food preservationBasic Principle and technique of food preservation
Basic Principle and technique of food preservation
 
Comparative studies on quality analysis of freeze dried and cross flow dried ...
Comparative studies on quality analysis of freeze dried and cross flow dried ...Comparative studies on quality analysis of freeze dried and cross flow dried ...
Comparative studies on quality analysis of freeze dried and cross flow dried ...
 
DRYING TECHNOLOGY
DRYING TECHNOLOGYDRYING TECHNOLOGY
DRYING TECHNOLOGY
 
SAVI ALKA PPT.ppt
SAVI ALKA PPT.pptSAVI ALKA PPT.ppt
SAVI ALKA PPT.ppt
 
Dr. Samad sir_Assignment dehydration_Ok
Dr. Samad sir_Assignment dehydration_OkDr. Samad sir_Assignment dehydration_Ok
Dr. Samad sir_Assignment dehydration_Ok
 
Drying agent
Drying agentDrying agent
Drying agent
 
PHYSICAL METHODS OF FOOD PRESERVATION.pptx
PHYSICAL METHODS OF FOOD PRESERVATION.pptxPHYSICAL METHODS OF FOOD PRESERVATION.pptx
PHYSICAL METHODS OF FOOD PRESERVATION.pptx
 
Dehydration of Fruits and Vegetables. .pptx
Dehydration of Fruits and Vegetables. .pptxDehydration of Fruits and Vegetables. .pptx
Dehydration of Fruits and Vegetables. .pptx
 
GREENHOUSE DRYING
GREENHOUSE DRYINGGREENHOUSE DRYING
GREENHOUSE DRYING
 
Postharvest Handling for Organic Crops ~ California
Postharvest Handling for Organic Crops ~ CaliforniaPostharvest Handling for Organic Crops ~ California
Postharvest Handling for Organic Crops ~ California
 
Methods for Drying Enzyme Preparations 
Methods for Drying Enzyme Preparations Methods for Drying Enzyme Preparations 
Methods for Drying Enzyme Preparations 
 

More from Shubham Kumar

Educational tour of Horticulture students, SDAU, Dantiwada (Gujarat)
Educational tour of Horticulture students, SDAU, Dantiwada (Gujarat)Educational tour of Horticulture students, SDAU, Dantiwada (Gujarat)
Educational tour of Horticulture students, SDAU, Dantiwada (Gujarat)
Shubham Kumar
 
Microgreens
MicrogreensMicrogreens
Microgreens
Shubham Kumar
 
Yam bean
Yam beanYam bean
Yam bean
Shubham Kumar
 
Minimal processing
Minimal processingMinimal processing
Minimal processing
Shubham Kumar
 
Food safety and standards
Food safety and standardsFood safety and standards
Food safety and standards
Shubham Kumar
 
Food irridiation
Food irridiationFood irridiation
Food irridiation
Shubham Kumar
 
Freezing of fruits and vegetables
Freezing of fruits and vegetablesFreezing of fruits and vegetables
Freezing of fruits and vegetables
Shubham Kumar
 
High Pressure Processing (HPP)
High Pressure Processing (HPP)High Pressure Processing (HPP)
High Pressure Processing (HPP)
Shubham Kumar
 
Landscaping on highway
Landscaping on highwayLandscaping on highway
Landscaping on highway
Shubham Kumar
 
Marine food
Marine foodMarine food
Marine food
Shubham Kumar
 
Small cardamom
Small cardamomSmall cardamom
Small cardamom
Shubham Kumar
 
Asparagus
AsparagusAsparagus
Asparagus
Shubham Kumar
 
Pyrethrum
PyrethrumPyrethrum
Pyrethrum
Shubham Kumar
 
Jerusalem artichoke
Jerusalem artichokeJerusalem artichoke
Jerusalem artichoke
Shubham Kumar
 

More from Shubham Kumar (14)

Educational tour of Horticulture students, SDAU, Dantiwada (Gujarat)
Educational tour of Horticulture students, SDAU, Dantiwada (Gujarat)Educational tour of Horticulture students, SDAU, Dantiwada (Gujarat)
Educational tour of Horticulture students, SDAU, Dantiwada (Gujarat)
 
Microgreens
MicrogreensMicrogreens
Microgreens
 
Yam bean
Yam beanYam bean
Yam bean
 
Minimal processing
Minimal processingMinimal processing
Minimal processing
 
Food safety and standards
Food safety and standardsFood safety and standards
Food safety and standards
 
Food irridiation
Food irridiationFood irridiation
Food irridiation
 
Freezing of fruits and vegetables
Freezing of fruits and vegetablesFreezing of fruits and vegetables
Freezing of fruits and vegetables
 
High Pressure Processing (HPP)
High Pressure Processing (HPP)High Pressure Processing (HPP)
High Pressure Processing (HPP)
 
Landscaping on highway
Landscaping on highwayLandscaping on highway
Landscaping on highway
 
Marine food
Marine foodMarine food
Marine food
 
Small cardamom
Small cardamomSmall cardamom
Small cardamom
 
Asparagus
AsparagusAsparagus
Asparagus
 
Pyrethrum
PyrethrumPyrethrum
Pyrethrum
 
Jerusalem artichoke
Jerusalem artichokeJerusalem artichoke
Jerusalem artichoke
 

Recently uploaded

Pride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School DistrictPride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School District
David Douglas School District
 
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
Executive Directors Chat  Leveraging AI for Diversity, Equity, and InclusionExecutive Directors Chat  Leveraging AI for Diversity, Equity, and Inclusion
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
TechSoup
 
clinical examination of hip joint (1).pdf
clinical examination of hip joint (1).pdfclinical examination of hip joint (1).pdf
clinical examination of hip joint (1).pdf
Priyankaranawat4
 
RPMS TEMPLATE FOR SCHOOL YEAR 2023-2024 FOR TEACHER 1 TO TEACHER 3
RPMS TEMPLATE FOR SCHOOL YEAR 2023-2024 FOR TEACHER 1 TO TEACHER 3RPMS TEMPLATE FOR SCHOOL YEAR 2023-2024 FOR TEACHER 1 TO TEACHER 3
RPMS TEMPLATE FOR SCHOOL YEAR 2023-2024 FOR TEACHER 1 TO TEACHER 3
IreneSebastianRueco1
 
DRUGS AND ITS classification slide share
DRUGS AND ITS classification slide shareDRUGS AND ITS classification slide share
DRUGS AND ITS classification slide share
taiba qazi
 
How to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold MethodHow to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold Method
Celine George
 
A Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance.pptxA Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance.pptx
thanhdowork
 
World environment day ppt For 5 June 2024
World environment day ppt For 5 June 2024World environment day ppt For 5 June 2024
World environment day ppt For 5 June 2024
ak6969907
 
Types of Herbal Cosmetics its standardization.
Types of Herbal Cosmetics its standardization.Types of Herbal Cosmetics its standardization.
Types of Herbal Cosmetics its standardization.
Ashokrao Mane college of Pharmacy Peth-Vadgaon
 
Film vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movieFilm vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movie
Nicholas Montgomery
 
S1-Introduction-Biopesticides in ICM.pptx
S1-Introduction-Biopesticides in ICM.pptxS1-Introduction-Biopesticides in ICM.pptx
S1-Introduction-Biopesticides in ICM.pptx
tarandeep35
 
Lapbook sobre os Regimes Totalitários.pdf
Lapbook sobre os Regimes Totalitários.pdfLapbook sobre os Regimes Totalitários.pdf
Lapbook sobre os Regimes Totalitários.pdf
Jean Carlos Nunes Paixão
 
CACJapan - GROUP Presentation 1- Wk 4.pdf
CACJapan - GROUP Presentation 1- Wk 4.pdfCACJapan - GROUP Presentation 1- Wk 4.pdf
CACJapan - GROUP Presentation 1- Wk 4.pdf
camakaiclarkmusic
 
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
Chapter 4 - Islamic Financial Institutions in Malaysia.pptxChapter 4 - Islamic Financial Institutions in Malaysia.pptx
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
Mohd Adib Abd Muin, Senior Lecturer at Universiti Utara Malaysia
 
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
Nguyen Thanh Tu Collection
 
How to Manage Your Lost Opportunities in Odoo 17 CRM
How to Manage Your Lost Opportunities in Odoo 17 CRMHow to Manage Your Lost Opportunities in Odoo 17 CRM
How to Manage Your Lost Opportunities in Odoo 17 CRM
Celine George
 
Top five deadliest dog breeds in America
Top five deadliest dog breeds in AmericaTop five deadliest dog breeds in America
Top five deadliest dog breeds in America
Bisnar Chase Personal Injury Attorneys
 
How to Add Chatter in the odoo 17 ERP Module
How to Add Chatter in the odoo 17 ERP ModuleHow to Add Chatter in the odoo 17 ERP Module
How to Add Chatter in the odoo 17 ERP Module
Celine George
 
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama UniversityNatural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Akanksha trivedi rama nursing college kanpur.
 
Digital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments UnitDigital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments Unit
chanes7
 

Recently uploaded (20)

Pride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School DistrictPride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School District
 
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
Executive Directors Chat  Leveraging AI for Diversity, Equity, and InclusionExecutive Directors Chat  Leveraging AI for Diversity, Equity, and Inclusion
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
 
clinical examination of hip joint (1).pdf
clinical examination of hip joint (1).pdfclinical examination of hip joint (1).pdf
clinical examination of hip joint (1).pdf
 
RPMS TEMPLATE FOR SCHOOL YEAR 2023-2024 FOR TEACHER 1 TO TEACHER 3
RPMS TEMPLATE FOR SCHOOL YEAR 2023-2024 FOR TEACHER 1 TO TEACHER 3RPMS TEMPLATE FOR SCHOOL YEAR 2023-2024 FOR TEACHER 1 TO TEACHER 3
RPMS TEMPLATE FOR SCHOOL YEAR 2023-2024 FOR TEACHER 1 TO TEACHER 3
 
DRUGS AND ITS classification slide share
DRUGS AND ITS classification slide shareDRUGS AND ITS classification slide share
DRUGS AND ITS classification slide share
 
How to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold MethodHow to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold Method
 
A Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance.pptxA Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance.pptx
 
World environment day ppt For 5 June 2024
World environment day ppt For 5 June 2024World environment day ppt For 5 June 2024
World environment day ppt For 5 June 2024
 
Types of Herbal Cosmetics its standardization.
Types of Herbal Cosmetics its standardization.Types of Herbal Cosmetics its standardization.
Types of Herbal Cosmetics its standardization.
 
Film vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movieFilm vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movie
 
S1-Introduction-Biopesticides in ICM.pptx
S1-Introduction-Biopesticides in ICM.pptxS1-Introduction-Biopesticides in ICM.pptx
S1-Introduction-Biopesticides in ICM.pptx
 
Lapbook sobre os Regimes Totalitários.pdf
Lapbook sobre os Regimes Totalitários.pdfLapbook sobre os Regimes Totalitários.pdf
Lapbook sobre os Regimes Totalitários.pdf
 
CACJapan - GROUP Presentation 1- Wk 4.pdf
CACJapan - GROUP Presentation 1- Wk 4.pdfCACJapan - GROUP Presentation 1- Wk 4.pdf
CACJapan - GROUP Presentation 1- Wk 4.pdf
 
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
Chapter 4 - Islamic Financial Institutions in Malaysia.pptxChapter 4 - Islamic Financial Institutions in Malaysia.pptx
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
 
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
 
How to Manage Your Lost Opportunities in Odoo 17 CRM
How to Manage Your Lost Opportunities in Odoo 17 CRMHow to Manage Your Lost Opportunities in Odoo 17 CRM
How to Manage Your Lost Opportunities in Odoo 17 CRM
 
Top five deadliest dog breeds in America
Top five deadliest dog breeds in AmericaTop five deadliest dog breeds in America
Top five deadliest dog breeds in America
 
How to Add Chatter in the odoo 17 ERP Module
How to Add Chatter in the odoo 17 ERP ModuleHow to Add Chatter in the odoo 17 ERP Module
How to Add Chatter in the odoo 17 ERP Module
 
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama UniversityNatural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
 
Digital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments UnitDigital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments Unit
 

Drying and dehydration of fruits and vegetables

  • 1. Drying and Dehydration of fruits and vegetables
  • 2. COLLEGE OF HORTICULTURE An Assignment Presentation On “Drying and Dehydration of fruits and vegetables ” Course No.: HWE- 7.3 (POST HARVEST HANDLING AND VALUE ADDITION IN HORTICULTURE CROPS) Present to:- Mr. Alok Nath College of Horticulture S.D. Agricultural University, Jagudan, 382710 Presented by: Name : Shubham Kumar
  • 3. Difference Between Drying and Dehydration- Both the terms ‘drying’ and ‘dehydration’ mean the removal of water. But the former term is generally used for drying under the influence of non-conventional energy sources like sun and wind whereas dehydration means the process of removal of moisture by the application of artificial heat under controlled conditions of temperature, humidity and air flow.
  • 4. Drying (Dehydration)  One of the oldest methods of preserving food.  Removes moisture stops the growth of bacteria, yeasts & molds that normally spoil food. Slows down but doesn’t completely inactivate enzymes.
  • 5. Benefits of drying- Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product.
  • 6. Fruits and Vegetables suitable for drying-
  • 7. Drying Techniques • Sun or solar drying • Freeze drying • Drum drying • Spray drying • Foam mat and vacuum belt • Convection air & Superheated steam • Osmotic drying • Microwave
  • 8. Drying Techniques (continued) • Combination of different techniques • Vacuum- osmotic • Osmotic – microwave • Ultrasound pre-treatment • Fluidized bed • Pulse combustion • Jet zone or impingement
  • 9. Sun Drying Fruits safe to dry due to high acid and sugar content.  Vegetables should not be dried outside • They need constant temperature & airflow. Temperature of 30 C or higher for several days with humidity below 60% Cover to protect against insects/pests.
  • 10. Sun Drying of fruits and vegetables
  • 11. Solar Drying Need to construct a dryer with panel(s). Need to stir and turn food several times a day. Need several days of sun in a row.
  • 12. Freeze drying Freeze-drying, also known as lyophilisation, or cryodesiccation, is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase.
  • 14. Oven drying By combining the factors of heat, low humidity and air flow, an oven can be used as a dehydrator. Oven drying is slower than dehydrators because it does not have a built-in fan for the air movement. It takes about two times longer to dry food in an oven than it does in a dehydrator. Thus, the oven is not as efficient as a dehydrator and uses more energy.
  • 15.
  • 16. Room Temperature Drying Method used mainly for herbs & hot peppers »Strung on string or tied in bundles and suspended from overhead racks in air until dry. »Enclosed in paper bags with openings for air circulation. »Herbs can also be dried in the microwave oven.
  • 17. •Room drying by suspension on string •Drying by folding in towel or paper
  • 18. Temperature for Drying The ideal temperature for drying or dehydrating foods is 60-70 C. If higher temperatures are used, food cooks instead of dries Avoid “case hardening” – dried on outside but moisture trapped inside allowing mold growth. Temperature close to glass transition gives better products.
  • 20. Factors affecting drying • Temperature • Humidity • Air velocity • Direction of air flow • Type of dryer • Type and size of food (very difficult to remove last 2% of moisture)
  • 21. The Process • Prepare the fruit: wash, core and peel if desired • Fruits can be halved or sliced and some left whole • Thin, uniform, peeled slices dry fastest • If fruit is whole, “check” or crack the skin to speed drying.
  • 22. Pre-treatment Some fruits need to have their enzymes inactivated before drying, especially those that oxidize when exposed to air (e.g. bananas, apples, pears) • Ascorbic Acid • Fruit juice dip • Honey dip • Syrup blanching • Commercial acids
  • 23. Pre-treatment Some fruits need to have their enzymes inactivated before drying, especially those that oxidize when exposed to air (e.g. bananas, apples, pears) • Ascorbic Acid • Fruit juice dip • Honey dip • Syrup blanching • Commercial acids
  • 24. Future prospects and needs- There is a large amount of research, and available knowledge, carried out by academia, but the industry is not taking full advantages even in the more developed countries. A lack of interaction between researchers and industry is observed worldwide, as a consequence industrial advancement is slow because there is a mismatch between research and industrial needs.
  • 25. Conclusions- Advances in dehydration techniques and development of novel drying methods have in recent years enabled the preparation of a wide range of dehydrated products and convenience foods from fruits and vegetables meeting the quality, stability and functional requirements coupled with economy. This has been made possible by the sustained experimental studies over the years to understand the theoretical and fundamental aspects of the process and optimization of the techniques to achieve a favourable combination of cost and quality.