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|Title:||Selected quality attributes of dried foods|
|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|
|Appears in Collections:||Staff Publications|
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