Please use this identifier to cite or link to this item: https://doi.org/10.1081/DRT-200054180
Title: Selected quality attributes of dried foods
Authors: Perera, C.O. 
Keywords: Chemical
Dried food
Microbiological
Nutritional
Physical
Quality attributes
Issue Date: 2005
Source: Perera, C.O. (2005). Selected quality attributes of dried foods. Drying Technology 23 (4) : 717-730. ScholarBank@NUS Repository. https://doi.org/10.1081/DRT-200054180
Abstract: Major quality parameters associated with dried food products are the color, visual appeal, shape of product, flavor, microbial load, retention of nutrients, porosity bulk density, texture, rehydration properties, water activity and chemical stability, preservatives, and freedom from pests, insects and other contaminants, as well as freedom from taints and off-odors. These parameters need to comply with the specifications of customers and regulations of different importing countries and often can adversely affect the acceptability of dried products. Therefore, quality of dried food products depends on many factors, such as raw materials, processing environment, packaging, microbial stability, use of additives, and temperature of storage. This review highlights selected quality attributes of dried food products and discusses ways of optimizing them. Copyright © 2005 Taylor & Francis, Inc.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/77648
ISSN: 07373937
DOI: 10.1081/DRT-200054180
Appears in Collections:Staff Publications

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