dry-blanch-dry process

views updated

dry‐blanch‐dry process A method of drying fruit so as to retain the colour and flavour; it is faster than drying in the sun and preserves flavour and colour better than hot air drying. The material is dried to 50% water at about 82 °C, blanched for a few minutes, then dried at 68 °C over a period of 6–24 h to 15–20% water content.