Invited review: Modelling quality changes of fruits and vegetables during drying: a review


  • Sakamon Devahastin,

    Corresponding author
    1.  Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
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  • Chalida Niamnuy

    1.  Department of Chemical Engineering, Faculty of Engineering, Kasetsart University, 50 Phahon Yothin Road, Chatuchak, Bangkok 10900, Thailand
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Fruits and vegetables have received much attention as these materials have been reported to contain various phytochemicals, which are claimed to exert many health benefits. When extraction of bioactive compounds cannot be performed on fresh fruits and vegetables, drying needs to be conducted to keep the materials for later use. Dried fruits and vegetables have also been regarded as alternative fat-free snacks and received more attention from the food industry during the past decade. This implies that not only nutritional changes, but also other changes including physical and microstructural changes are of importance and need to be optimised, preferably through the use of various modelling approaches. The objective of this article is to provide a brief review of some advances in modelling quality changes of fruits and vegetables during drying. These include modelling of nutritional, colour and selected physical changes. Approaches to monitoring and modelling microstructural changes are also mentioned.