مرجع رسمی مقالات در مورد پسته مرغوب

Drying is one of the available Dried Fruits and Nuts Supplier methods to increase the shelf life of some foods, especially fruits and vegetables. In this way, the water activity of the food is reduced and microbial spoilage in them is prevented ...

Fruit drying has a long history in countries such as Iran, Syria, Egypt, Iraq and Turkey. The history of dried fruit production dates back to 1700 BC. At that time, the peoples of the Mediterranean and the Middle East dried their summer fruits and fed them for the winter.

Dates, grapes, apricots, figs, apples, peaches, and even pears were among the fruits that the ancients, knowingly or unknowingly, lowered their pH and increased their shelf life by drying them. Even these days, dried fruit nuts have many fans around the world; From Greece and Italy to the United States and Russia. Of course, we Iranians are also one of the most ardent lovers of dried fruits

Dried fruit - 7ganj.ir

Drying is one of the available methods to increase the shelf life of some foods, especially fruits and vegetables. In this way, the water activity of the food is reduced and microbial spoilage in them is prevented.

Fruits are dried in two ways:

naturally

With the machine, like a food dryer

Is it right to dry fruits in direct sunlight?

Drying is done using two methods of sunlight or industrial dryers. Disadvantages of the method of drying with sunlight include the relative pollution caused by insects, wind and rain, some chemical and microbial pollution in the environment and even the soil. However, despite the use of free solar energy, such disadvantages as the long process time, the need for large space and the presence of a suitable climate for drying are other disadvantages of this method.

Sunlight is often used to dry fruits such as dates, grapes and figs.

Does drying fruits also reduce their nutritional value?

The use of heat reduces the activity of some vitamins, such as vitamin C and beneficial pigments in fruits. However, the reduction in the nutritional value of fruits depends on the method and speed of drying. Obviously, the nutritional value of fresh fruits is far greater than that of dried fruits.

Is it true that dried fruits have more calories than fresh fruits?

As a large amount of fruit juice is lost during the drying process, the dry matter content of the final product (such as sugars) increases. This increase in dry matter can also cause more calories in dried products, and their constant and irregular consumption may also cause problems for people, such as being overweight.

Why do home-dried fruits turn dark brown like brown?

In traditional and home methods, browning reactions are more common than industrial methods because the process of drying fruits at home is usually longer and additives that prevent browning reactions are not used.

What do they do in the industry to preserve the color and shape of dried fruits?

There are several methods in the industry to preserve the color of dried fruits, the most common of which is the contact of effective compounds (sulfide derivatives) with food. Of course, higher speed, higher efficiency and the use of methods such as immersing the product in sugar solutions also produce products with a more suitable texture and color.

What is the process of drying fruits industrially?

In the industry, industrial dryers with hot air are usually used for this purpose. Of course, for some products such as raisins, dates and figs, the method of drying in the sun is more applicable. It goes without saying that sublimation drying is done for some luxury products, and of course, the price of such products is higher than products that have been dried by other methods.

Drying is one of the available Dried Fruits and Nuts Supplier methods to increase the shelf life of some foods, especially fruits and vegetables. In this way, the water activity of the food is reduced and microbial spoilage in them is prevented ...

Fruit drying has a long history in countries such as Iran, Syria, Egypt, Iraq and Turkey. The history of dried fruit production dates back to 1700 BC. At that time, the peoples of the Mediterranean and the Middle East dried their summer fruits and fed them for the winter.

Dates, grapes, apricots, figs, apples, peaches, and even pears were among the fruits that the ancients, knowingly or unknowingly, lowered their pH and increased their shelf life by drying them. Even these days, dried fruit nuts have many fans around the world; From Greece and Italy to the United States and Russia. Of course, we Iranians are also one of the most ardent lovers of dried fruits

Dried fruit - 7ganj.ir

Drying is one of the available methods to increase the shelf life of some foods, especially fruits and vegetables. In this way, the water activity of the food is reduced and microbial spoilage in them is prevented.

Fruits are dried in two ways:

naturally

With the machine, like a food dryer

Is it right to dry fruits in direct sunlight?

Drying is done using two methods of sunlight or industrial dryers. Disadvantages of the method of drying with sunlight include the relative pollution caused by insects, wind and rain, some chemical and microbial pollution in the environment and even the soil. However, despite the use of free solar energy, such disadvantages as the long process time, the need for large space and the presence of a suitable climate for drying are other disadvantages of this method.

Sunlight is often used to dry fruits such as dates, grapes and figs.

Does drying fruits also reduce their nutritional value?

The use of heat reduces the activity of some vitamins, such as vitamin C and beneficial pigments in fruits. However, the reduction in the nutritional value of fruits depends on the method and speed of drying. Obviously, the nutritional value of fresh fruits is far greater than that of dried fruits.

Is it true that dried fruits have more calories than fresh fruits?

As a large amount of fruit juice is lost during the drying process, the dry matter content of the final product (such as sugars) increases. This increase in dry matter can also cause more calories in dried products, and their constant and irregular consumption may also cause problems for people, such as being overweight.

Why do home-dried fruits turn dark brown like brown?

In traditional and home methods, browning reactions are more common than industrial methods because the process of drying fruits at home is usually longer and additives that prevent browning reactions are not used.

What do they do in the industry to preserve the color and shape of dried fruits?

There are several methods in the industry to preserve the color of dried fruits, the most common of which is the contact of effective compounds (sulfide derivatives) with food. Of course, higher speed, higher efficiency and the use of methods such as immersing the product in sugar solutions also produce products with a more suitable texture and color.

What is the process of drying fruits industrially?

In the industry, industrial dryers with hot air are usually used for this purpose. Of course, for some products such as raisins, dates and figs, the method of drying in the sun is more applicable. It goes without saying that sublimation drying is done for some luxury products, and of course, the price of such products is higher than products that have been dried by other methods.