Progress of internal, external structure and quality change of fruits and vegetables during infrared drying process

摘要

As a novel drying technology to dehydrate fruits and vegetables and obtain high quality product, IR radiation drying has gained momentum due to inherent advantages over other traditional drying methods. In this paper, IR drying mechanism development compared with other drying technologies was described based on three modes, pore formation, data of shrinkage and final quality including rehydration and color of IR drying fruits and vegetables were analyzed by consulting a number of references and papers, as well as including methods of observing pore changing and shrinkage. Moreover, different mathematical models aiming at pores and shrinkage should be established for different fruits and vegetables in order to predict the change of fruits and vegetables during infrared drying process.