Third Thematic Workshop. “Dehydration of fruits and vegetables”. Preservation by drying/dehydration
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“Dehydration of fruits and vegetables”
6.1- Sun drying
6.2- Shade drying
7- Handling, sorting, packing and storage of dried and dehydrated fruit and vegetables.
There are three basic types of drying process:
1- sun drying and solar drying;
2- atmospheric drying including batch (tower and cabinet
dryers) and continuous (tunnel, belt, belt-trough, spray,
drum and microwave);
3- sub-atmospheric dehydration (vacuum shelf/belt/drum and freeze dryers).
The scope has been expanded to include use of low temperature, low energy process like osmotic dehydration.
There are over 13 seeded varieties of grapes grown under rainfed conditions in Palestine. These grapes are consumed as table fruit or after processing, in such forms as dibis (molasses), jams, malben (fruit roll), raisins, juice, vinegar, and wine.
The major problems are the expense of
1- tillage practices
2- methods of pest and disease control
3- the competition by imported dried fruit and
4- the small size of land holdings
5- the lack of viable alternatives for farmers to
traditional methods of drying, packaging and
marketing, which reduce fruit quality and selling
Drying and dehydration techniques of fruit and vegetables in Palestine have not been well established. The processes, which are used by the farmers and in the houses, are very old traditional simple and not practical methods. In order to improve these industries
a substantial effort should be spend
This map shows the two parts of the Palestinian National Authority West Bank and Gaza Strip. The rest of Palestine is occupied by the Israeli army.