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Resource-Saving Technology of Dehydration of Fruit and Vegetable Raw Materials: Scientific Rationale and Cost Efficiency
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Author(s): Inna Simakova (Saratov State Vavilov Agrarian University, Russia), Victoria Strizhevskaya (Saratov State Vavilov Agrarian University, Russia), Igor Vorotnikov (Saratov State Vavilov Agrarian University, Russia)and Fedor Pertsevyi (Sumy National Agrarian University, Ukraine)
Copyright: 2020
Pages: 22
Source title:
Handbook of Research on Globalized Agricultural Trade and New Challenges for Food Security
Source Author(s)/Editor(s): Vasilii Erokhin (Harbin Engineering University, China)and Tianming Gao (Harbin Engineering University, China)
DOI: 10.4018/978-1-7998-1042-1.ch015
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Abstract
Thousands of tons of fruit and vegetables are lost annually during harvesting, transportation, and storage. Meanwhile, there is a problem of insufficient consumption of fruit and vegetables in the diet of modern people which results in an increase in the occurrence of alimentary-dependent diseases. One of the possible solutions to these two interrelated problems is the development of a technology of processing of substandard raw materials directly at the harvesting site. This study aims at the development of the technology of dehydration of fruit and vegetables applicable in a field. The economic effect of the proposed solution is contingent on the reduction of losses at the stage of cleaning and saving water resources and saving transportation and storage costs.
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