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Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models

  • Yanan Sun
  • Min ZhangEmail author
  • Arun Mujumdar
Review Article
  • 58 Downloads

Abstract

Fresh berries containing in bioactive compounds are perishable under natural conditions. Drying is one of the most effective processing techniques to extending the shelf life of berry products, and the nutrients and active components of berries can be retained to a great extent. However, the flavor and texture of the final product considerably correlate with drying techniques. Therefore, the present reviewed work summarizes the research progress of berry drying technology by the perspectives of traditional drying technology and innovative drying concepts and explores the research situation of convective drying, freeze drying, vacuum drying, microwave drying and innovative drying technology for berry drying. The dehydration mechanism, pretreatment methods, and drying technology of various berries were summarized. And the effects of different drying treatments on nutritional components of berry drying were presented; application status of mathematical modeling employed in berry drying was also discussed. Moreover, the research direction and development trend of berry drying techniques in the future were pointed out, which are aimed at improving the drying efficiency of berries, preserving the active components of berries to the greatest extent, and promoting the processing utilization of berries and economic benefits in the future to provide a reference for further research and utilization of drying technology.

Keywords

Berries Pretreatment Drying technology Mathematical models 

Notes

Funding Information

We acknowledge the financial support from National Key R&D Program of China (Contract No. 2017YFD0400901), Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX (17) 2017), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control”Industry Development Program, and National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), all of which enabled us to carry out this study.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan UniversityWuxiChina
  3. 3.International Joint Laboratory on Food SafetyJiangnan UniversityWuxiChina
  4. 4.Department of Bioresource Engineering, Macdonald CampusMcGill UniversityQuebecCanada

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