date:Apr 14, 2016
cook the fruit, but investigators have researched different technology. Although fruit leather typically is cooked in oven, we have been evaluating the use of vacuum ovens to enable drying at lower temperatures, notes Anibal Concha-Meyer, PhD, a food science researcher for the Centro de Estudios en Alimentos Procesados (CEAP) in Talca, Chile.
Controlling the temperature and pressure during drying is important, because the fruit formulations, when subjected to high temperatures, lose significant