DRYING OF SLICED VEGETABLES AND FRUITS AT RELATIVELY HIGH HUMIDITIES FOR PRODUCING HIGH QUALITY PRODUCTS

摘要

Drying of sliced vegetables and fruits were studied at relatively high humidities.Several pre-treatments such as steam blanching and soaking in a sugar solution (sucrose,maltodextrin or maltosyl-trehalose) were employed.All pre-treatments reduced initial water content and drying time.Although the drying rate at a high humidity was lower than that at a low humidity,irregular shrinkage of the dried sample was inhibited.The dried product using steam blanching and soaking in a maltosyl-trehalose solution resulted in less shrinkage and better color retention.