Drying of Acid and Sugar Rich Foods

Authored by: Vikas Nanda , Ishrat Majid , Mamta Thakur

Handbook on Spray Drying Applications for Food Industries

Print publication date:  July  2019
Online publication date:  July  2019

Print ISBN: 9780815362456
eBook ISBN: 9780429055133
Adobe ISBN:

10.1201/9780429055133-2

 Download Chapter

 

Abstract

The drying of acid and sugar rich foods (such as, fruits and vegetables and honey) in order to use them as functional ingredients, has gained much attention throughout the world. Besides being highly nutritious and healthy, the fruits and vegetables are highly perishable in nature and may undergo quick quality degradation after harvesting resulting in huge wastage (Basseto et al., 2005; Bao et al., 2016; Xu et al., 2017). Honey has a distinguished taste and aroma and it contains several health-promoting nutrients; however, its applications in the food industry are limited due to its high viscosity and density that cause difficulties in handling, transportation, and storage. Such problems can be reduced through the transformation of these foods into powder form that results in the ease of handling, storage, transportation, and marketing due to reduction in bulk and weight, which lowers the shipping cost and improves the shelf life (Fazaeli et al., 2012; Samborska et al., 2015; Suhag and Nanda, 2015). The flexibility of powder form allows the incorporation of acid and sugar rich foods as an ingredient in advanced formulations like yogurts, edible coatings, sauces, dietary supplements, drinks, etc.

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.