PHYSICOCHEMICAL AND COLOUR PROPERTIES CHANGES IN FRUITS AND VEGETABLES DURING DRYING PROCESS: A REVIEW

Authors

  • HITESH SINGH WASKALE Department of Mechanical Engineering, Indira College of Engineering and Management, Pune Savitribai Phule Pune University, India
  • MAHESH GANPAT BHONG Department of Mechanical Engineering, Indira College of Engineering and Management, Pune Savitribai Phule Pune University, India

Keywords:

IMPORTANT CONCEPT, STUDIES OF PHYSICOCHEMICAL PROPERTIES

Abstract

The shelf life of eatable needs to be high so it can be consumable after a long period of time. Various methodsfor increasing the shelf life of food include drying method which primary reduce the moisture contain in food and restrict the growth of fungi and decrease it decomposition rate. Drying leads to change in physicochemical properties of food and its colour.This review paper aims to study the various physicochemical parameters changes which take place during drying period and colour variationbase on hunter colorimetric system.

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Published

2021-03-27

Issue

Vol. 4 No. 1 (2017): IJIERT

Section

Articles

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