ANALYSIS OF THE PROCESS OF DEHYDRATION OF FRUITS BY VACUUM SUBLIMATION METHOD
Keywords:
Dehydration of fruits, shelf life, conversion of water, vacuum sublimation, future developments.Abstract
The dehydration of fruits has been a popular method for preserving fruits and enhancing their shelf life for centuries. One of the most innovative and promising techniques in this field is the vacuum sublimation method. This process involves the conversion of water from its solid form (ice) to gas (water vapor) without passing through the liquid phase. This article aims to analyze the process of dehydration of fruits using the vacuum sublimation method, highlighting its benefits, applications, and potential for future developments.
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