Tag Archives: series

Sensory Evaluation of Food: Principles and Practices

Having a Little Taste | Flickr - Photo Sharing!-2.jpgThis volume covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides fundamental theories, psychological and statistical, that form the basis and rationale (more…)

photo by AT Photography on flickr

Fruit & Vegetable Drying – I

I intend to do a series of posts on fruit and vegetable drying given that this is one of the simplest, safest and cheapest processing technologies. However, as I am always promoting that we need to start at the market side. We also need to define the sector we are working in.

But first a photo to get us thinking away from the shriveled dark brown piece of “banana” that we are used to see.

Flickr Photo Download_ Dried Fruit.jpg

photo by ccarlstead
(Creative Commons License)

 

This attractive and tasty looking of fruit is on sale in bulk, in a market in Istanbul. While I have seen many markets selling bags of cereals in Sub Saharan African few seem to sell dried fruit which is essentially just as well preserved.

Also of interest in this photo is that the fruit is not simply dried but glazed, dusted and prepared in different ways.

These large quantities of dried fruit could represent fruit that was in excess of the demand for fresh fruit that could have been wasted if not dried and was possibly purchased at a low price. Otherwise it could have been fruit that was purposefully grown to be dried to provide food for use during the winter or even as a supplier to a dried fruit producer.

So there’s lots to think about! which we will be doing over the next while in this series of posts.