Dry or a Dried Fruit or a Slide rate determination

Dry or Dried Fruit or Slice Rate Determination
Dry or Dried Fruit or Slice Rate Determination

As the water content of dried fruits decreases, the size and volume of these fruits decreases and the carbohydrate (fructose) ratio increases. In this way, the amount of calories per gram is higher than fresh fruits. Experts advise to consume dried fruit in acceptable amounts, so the arrival is not good. If consumed too much, it breaks the body's insulin resistance and causes obesity. In particular, it is recommended to consume products that have not added sugar during drying.

The difference between dried fruits and fresh fruits is the loss of water during the drying process. During the drying process, the fruits lose up to 90 percent water. Fruits also lose vitamin C in the meantime. However, it protects all minerals except vitamin C.

The moisture content of fresh fruits is reduced and their odor and nutritional values ​​are preserved. On the other hand, as the size and volume of the fruits decrease with drying process, transportation and storage processes are also easy.

In the food industry, drying is a method that has been applied for many years to protect food products. Dried fruits, for example, remain stable for a long time. Because the amount of water they contain is low, microorganisms that can spoil the fruit cannot develop and multiply.

Drying by conventional methods is carried out using the sun outdoors. But today, it has been revealed that the sun drying process is not very healthy and many different methods have been used.

Dried fruits are both healthy and rich in nutritional values. It is in demand in domestic and foreign markets.

Studies to determine the rate of dried or dried fruit are carried out within the scope of physical analysis in authorized laboratories. During these studies, the standards published by local and foreign organizations are complied with. At the same time, generally accepted test methods and test criteria are followed and reliable and objective results are obtained.