Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables

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dc.authorid0000-0003-0996-8328
dc.authorid0009-0005-1220-307X
dc.authorid0000-0002-1314-4965
dc.authorid0009-0003-6840-0705
dc.authorid0000-0003-0859-1776
dc.authorid0000-0002-6542-3093
dc.authorid0000-0001-8337-6318
dc.contributor.authorSufer, Ozge
dc.contributor.authorKoc, Gulsah Caliskan
dc.contributor.authorOztekin, Sebahat
dc.contributor.authorKarabacak, Azime Ozkan
dc.contributor.authorSu, Dianbin
dc.contributor.authorWang, Deqing
dc.contributor.authorPandiselvam, Ravi
dc.date.accessioned2026-02-28T12:17:43Z
dc.date.available2026-02-28T12:17:43Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractThis research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the original color of these products. Although conventional techniques like sun and hot air drying are often employed, enzymatic and non-enzymatic brownings usually cause a considerable loss of color. New technologies aim to better preserve the original color by cutting down on processing temperature and drying time. The paper also looks at the possibilities of hybrid drying approaches, which combine techniques such as infrared hot air drying and microwave hot air drying. These methods have been demonstrated to be especially successful in preserving color integrity and enhancing drying process effectiveness. The results highlight the vital significance that parameter optimization and drying technique selection play in maintaining the nutritional value and aesthetic appeal of dehydrated fruits and vegetables. This study emphasizes the significance of developing drying technologies to satisfy consumer desires for premium, aesthetically pleasing food goods, because color is a major factor in determining consumer acceptance and perceived product quality. With wider implications for food preservation and the food industry overall, this work helps to develop more effective and efficient drying processes by shedding light on how various drying techniques affect color retention.
dc.identifier.doi10.1007/s11947-024-03599-3
dc.identifier.endpage3194
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue4
dc.identifier.scopus2-s2.0-105001067186
dc.identifier.scopusqualityQ1
dc.identifier.startpage3148
dc.identifier.urihttps://doi.org/10.1007/s11947-024-03599-3
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5949
dc.identifier.volume18
dc.identifier.wosWOS:001329807400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood And Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260218
dc.subjectColor
dc.subjectDehydration
dc.subjectDrying
dc.subjectFruit
dc.subjectPigment
dc.subjectVegetable
dc.titleEvaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables
dc.typeReview Article

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