Review of the effects of various pretreatment and drying techniques on the qualities of dried pomegranate (Punica granatum L.) arils
Drying inhibits the growth of microorganisms by reducing the amount of available moisture. This slows the process of food deterioration, extends its shelf life, and makes it easier to access food year round. It is possible to use a variety of drying techniques, from expensive freeze-drying to low-co...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2023-01-01
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| Series: | Technology in Horticulture |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/TIH-2023-0026 |
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| Summary: | Drying inhibits the growth of microorganisms by reducing the amount of available moisture. This slows the process of food deterioration, extends its shelf life, and makes it easier to access food year round. It is possible to use a variety of drying techniques, from expensive freeze-drying to low-cost sun drying. For a high-quality dried aril, fruit is frequently pretreated before drying using techniques including hot water or steam blanching, sulphuring, vacuum, microwave, and ultrasound. Lower shrinkage and improved nutrient retention were linked to freeze-drying and ultra-assisted vacuum drying. These processes are however expensive and need to be optimized for less expensive drying techniques and the use of pretreatment techniques that lower cost and enhance the quality of the dried arils. Fresh pomegranate arils have a shelf life of five to seven days in cold storage, compared to more than 14 weeks for dried pomegranate arils stored in normal air. The major goals of the various pretreatments are to maintain the final product's physical, physicochemical, and chemical characteristics and/or to accelerate drying. However, knowledge of the fundamental causes is still incomplete and underexplored. In this review paper, the current state of research on pomegranate aril drying is critically reviewed. Various pretreatments and drying methods were assessed. Various drying procedures' energy efficiency and product attributes are summarized. The pretreatment effects on the quality of the finished product are highlighted. Researchers, engineers, policy officials, and agroprocessors will find this material useful. |
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| ISSN: | 2833-4337 |