Optimization of Product and Process Design of Dried Tropical Fruit

The quality perception of dehydrated and/or dried tropical fruit products by consumers differs from one type to another end product, such as dried fruit as a single product, mixed with nuts or breakfast cereals, within snack or confectionery.An integrated optimization of product and process design of dried fruit and its products for different health attributes maybe done through several experimental research and modelling, as followed:1. A mathematical modelling to derive kinetic parameters as function of T and aw in order to optimize the drying processes of tropical fruit.2. Study on product quality changes of dehydrated and/or dried tropical fruit products during proper storage.3. The effect of selected packaging techniques for some dried tropical fruit products (i.e. Modified Atmosphere Packaging, vacuum packaging) on the alteration of key quality variables of dehydrated and/or dried fruit products during proper storage.