In the last few decades, the knowledge of the properties of dried-food has increased tremendously. In fact drying research and development has extended beyond its limited chemical and mechanical engineering approach of heat and mass transfer. In the past drying was performed to preserve foods with less emphasis on multidimensional quality attributes. A recent trend is to develop dried-foods maintaining its quality, such as flavor, texture, convenience, and functionality with increased nutritional contents and reduced anti-nutritional factors or toxins. At present drying of foods has extreme focus on maintaining its bioactive and structural functionality. The main purpose of this paper is to give an overview on the food properties and to provide basic concepts of food properties and quality. A critical assessment is presented with emphasis on classifications, measurement techniques, data generation, prediction models and applications of food properties. An attempt is also made to answer the following questions: where are we now and where do we need to go or reach? What vicious circle needs to be broken? What efforts are being made around the globe?
- Glass transition
- State diagram
ASJC Scopus subject areas
- Chemical Engineering(all)
- Physical and Theoretical Chemistry