Review article
https://doi.org/10.31895/hcptbn.15.3-4.8
Vacuum drying in Food Industry
Marko Marelja
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Filip Dujmić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Damir Ježek
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Marko Škegro
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Tomislav Bosiljkov
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Sven Karlović
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Monika Lasić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Mladen Brnčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Abstract
Drying is one of the oldest and most cost-effective ways of preserving foods used to prolong the shelf life of food. The reduced volume and moisture of the dried product facilitates and minimizes packaging, storage and transportation costs. Disadvantages in conventional drying of food are heat degradation of nutrient ingredients, color, possible flavor loss, undesirable shapes and texture alterations, enzymatic browning. These shortcomings can be significantly reduced by drying at reduced pressure. Conventional vacuum drying, microwave-vacuum drying, and freeze-drying processes are the most known vacuum drying processes. The benefits of vacuum drying are lower drying temperatures and consequently higher preservation of nutrients resulting in a better product quality.
Keywords
vacuum drying, microwaves, freeze drying, energy consumption, nutritive value
Hrčak ID:
248384
URI
Publication date:
22.12.2020.
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