Vacuum refractance window drying of avocado (Persea americana Mill) and GUAVA (Psidium guajava cv.) PULPS

Abstract

Drying consists of reducing the moisture content in perishable products. It allows to increase the shelf life, decrease the damage chemical reactions, and reduce costs in storage, packaging, and transportation. Specifically, refractance window drying is a novel technology used to dry heat-sensitive products. Alternatives are constantly being investigated to increase thermal efficiency and preserve more nutritional properties in food products such as vacuum drying which reduces the temperature and facilitates moisture loss. Moreover, hybrid drying methods are an alternative to increasing the benefits of drying processes. In this study, the combination between refractance window and vacuum drying was studied. The technology could be named “vacuum refractance window drying”.