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: 2021
Pages: 22
Source title: Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-7998-5354-1.ch011

Keywords: Agricultural and Food Sciences / Engineering Science Reference / Medicine & Healthcare / Nutrition & Food Science

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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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Resource-Saving Technology of Dehydration of Fruit and Vegetable Raw Materials: Scientific Rationale and Cost Efficiency

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