บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Food quality attributes in drying

Shyam S. Sablani

Stewart Postharvest Review, Volume 2, Number 2, April 2006, pp. 1-6(6)

2005

บทคัดย่อ

Food quality attributes in drying Purpose of review: This article presents an overview and classification of quality attributes of dried food products.

 Findings: The quality of final dried products depends upon many factors including the raw material, pretreatment, method of processing/drying and processing conditions. The quality of dried products is also influenced by storage conditions such as packaging, use of additives and storage temperature.

 Directions for future research:A large number of food products are dried in a variety of dryers with diverse process conditions. There is a need to develop simple generic rules/guidelines for optimising the quality of dried food products.