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Food Science and Technology International
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Structural Changes During Air Drying of Fruits and Vegetables

I. N. Ramos

Escola Superior de Biotecnologia, Universidade Católica Portuguesa Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal

T. R.S. Brandão

Escola Superior de Biotecnologia, Universidade Católica Portuguesa Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal

C. L.M. Silva

Escola Superior de Biotecnologia, Universidade Católica Portuguesa Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal crislui{at}esb.ucp.pt

This work aims at reviewing structural changes occurring in convective air drying of fruits and vegetables. These include changes in physical properties, such as volume, porosity and bulk and particle density, which directlyaffect textural attributes of the products. Models relating with water content physical properties are also summarised. At microscopic level, the phenomena observed byprevious authors is described, focusing on shrinkage. In particular, a new approach on modelling kinetics of microstructural modifications is presented. Although the air drying process is relatively well studied, there is a lack of research concerning changes in structural properties. Modelling mass transfer during drying frequently does not include those effects and, there has not been established a standard methodologyfor predictive purposes. Correlating microstructure, texture measurements and sensoryanalysis would be an attractive area to be exploited for drying processes of fruits and vegetables. Although this is a wide working field, much is still to be done.

Key Words: microstructure • texture • drying • fruits • vegetables

Food Science and Technology International, Vol. 9, No. 3, 201-206 (2003)
DOI: 10.1177/1082013030335522
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