A Comprehensive Review Of Leading-Edge Dehydration Techniques Used For Fruits And Vegetables In The Food Processing Industries

Abstract

Innovative dehydration methods are being developed by the food technology sector to increase shelf life, cut waste, and promote sustainability. Conventional techniques such as sun and oven drying have problems with energy use, contamination, and nutrient loss. Energy efficiency, nutrient retention, and quicker drying durations are some advantages of recent developments in osmotic, vacuum, microwave, and infrared dehydration. The objective of this study is to determine the innovative dehydration techniques for fruits and vegetables used within the food technology industry. In the study, all journal articles published from 2018 to 2024 were included. Each article is by the objective of the study. Research articles that were easily accessible to the public were included. The findings of the study depicted that osmotic dehydration is a valuable method of drying that helps in the reduction of energy consumption and preserves color. It is analyzed that drying techniques provide benefits to types of fruit and drying needs.