African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Article in Press

Technological advancements in the drying of fruits and vegetables: A Review

Nwankwo S. Chibuzo, Ulu Faithful Osinachi, Mbachiantim T. James, Okoyeuzu, F. Chigozie, Belay Dereje, and Carew, E Irene

  •  Received: 30 April 2021
  •  Accepted: 24 November 2021
The aim of the review is to look into technological advances and methods for dehydrating fruits and vegetables, as well as the shortcomings of these methods and potential ways to improve them. All fruits and vegetables can be dried in various forms, including cuts, juice, paste, slurry, and even whole, using various dryers. Recent research on drying has focused on improving energy consumption/efficiency, product recovery, and nutrient preservation. Technological advancements in drying methods involve development and optimization of novel drying techniques, including their combination to obtain quality products. As the demand for new and healthier ready-to-eat goods with lengthy shelf lives and greater rehydration capability expands, advancements in the drying of fruits and vegetables are crucial. The drying process has a tremendeous impact on the product's quality and cost. New drying procedures may provide advantages such as enhanced energy efficiency, higher product quality, lower costs, and decreased environmental impact. Dehydration of agricultural products is a critical process that must be carried out with caution.

Keywords: Dehydration, drying, fruits, technological advances, vegetables.