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Drying of Exotic Tropical Fruits: A Comprehensive Review

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Abstract

This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits, also called “exotic” fruits. The term exotic includes a number of tropical fruits that are not yet commonly found in global markets but do have the potential to do so in view of their appearance, taste, and textural and nutritional quality parameters. As the consumer is seeking diverse tastes and flavors without compromising on quality, it is logical to expect the market for dried exotic fruits to increase over the next decade. This review covers diverse drying techniques, drying kinetics, and key quality parameters of dried fruits.

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Acknowledgments

The authors thank the Brazilian funding institutes CNPq and CAPES; Ministry of Science, Technology and Innovation, Malaysia for their financial support.

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Authors and Affiliations

  1. Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, 60455-760, Fortaleza, Ceará, Brazil

    Fabiano A. N. Fernandes

  2. Departamento de Tecnologia dos Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, Caixa Postal 12168, 60455-760, Fortaleza, Ceará, Brazil

    Sueli Rodrigues

  3. Department of Chemical and Environmental Engineering, Faculty of Engineering, The University of Nottingham, Malaysia Campus, Broga Road, Semenyih, 43500, Selangor, Malaysia

    Chung Lim Law

  4. Department of Mechanical Engineering, Faculty of Engineering, National University of Singapore, 9, Engineering Drive 1, 117576, Singapore, Singapore

    Arun S. Mujumdar

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  1. Fabiano A. N. Fernandes
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  2. Sueli Rodrigues
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  3. Chung Lim Law
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  4. Arun S. Mujumdar
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Correspondence to Chung Lim Law.

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Fernandes, F.A.N., Rodrigues, S., Law, C.L. et al. Drying of Exotic Tropical Fruits: A Comprehensive Review. Food Bioprocess Technol 4, 163–185 (2011). https://doi.org/10.1007/s11947-010-0323-7

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