4. Drying
4.1 Thermal drying
As mentioned , drying involves removing water from a product by evaporation. The term "dried fruit" refers to fruit that has been partially dehydrated (i.e. not absolutely dry) to enable it to be preserved over a long period, and is made from fruit whose dry matter does not exceed 30% of its wet weight, and which cannot dehydrate naturally without specific treatment (unlike "dried fruit" such as almonds).
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During the unitary drying stage, the fruit (mainly plums, apples, grapes, apricots, cherries, strawberries, bananas, pineapples, mangoes, etc.) undergoes ..:
a rise in temperature (inducing chemical reactions such as Maillard, which cause browning and...
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Drying
Conclusion: preserving the original quality of fresh fruit
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References
Seuls sont cités, ci-dessous, certains chapitres d'ouvrages de références, listant eux-mêmes de nombreuses références bibliographiques.
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