ABSTRACT
Consumer acceptance of the dehydrated product is strongly influenced by the nutrient and sensorial quality of dried food. The quality of the dehydrated product can be improved significantly in terms of chemical, physical, and microbial attributes, while reducing the total energy supply and effective drying time by controlling thermal energy supply, airflow, humidity of drying medium, and drying chamber pressure at intervals during drying. This book chapter investigates the effect of different intermittent drying methods on physical, chemical, nutritional, and microbiological characteristics of food. Different intermittent drying methods including intermittent convective, heat pump, microwave, superheated steam, and fluidized bed drying are discussed, and their effects on food quality parameters such as vitamin C, carotenoids, polyphenol, antioxidant activity, and microbiological stability have been presented. Comparison of different models in predicting quality change during intermittent drying is also made.
