1967•Journal of the Science of Food and AgricultureRequires access

Effects of dehydration processes on colour and rehydration of fruits

C. Y. Lee, Dattajirao K. Salunkhe

Abstract

Abstract The effects of conventional hot‐air dehydration, dehydro‐freezing and freeze‐dehydration on colour and rehydration of apples, apricots, and peaches were investigated. The freeze‐dehydration process minimised colour changes and promoted retention of the original fruit structure. The rehydration rates of freeze‐dehydrated fruits were more rapid than those associated with other dehydration processes studied.

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Available abstract

Key concepts: Dehydration, Chemistry, Food science, Botany, Biology, Biochemistry