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Technological advances and trends in guava drying-a comprehensive overview.
Kiran Verma1, Prabhat Kumar Nema1, Harsh Dadhaniya1
1Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana India.
Food Science and Biotechnology
|June 23, 2026
Summary
Drying guava preserves its nutritional value and extends shelf life. This review compares traditional and modern drying methods, highlighting their impact on guava
Area of Science:
- Food Science
- Agricultural Engineering
- Post-harvest Technology
Background:
- Guava (Psidium guajava L.) is a perishable tropical fruit, leading to substantial post-harvest losses.
- Drying is a crucial preservation technique to enhance guava's shelf life and accessibility.
Purpose of the Study:
- To comprehensively review various drying methods for guava.
- To analyze the impact of different drying techniques on guava's nutrients and composition.
- To evaluate the advantages and disadvantages of each drying method.
Main Methods:
- Review of traditional drying methods: solar and osmotic drying.
- Review of modern drying techniques: spray, freeze, cast-tape, foam-mat microwave-assisted, and heat pump drying.
- Analysis of impacts on nutritional content, composition, and product quality.
Main Results:
- Spray drying is efficient for powders but risks nutrient loss and stickiness.
- Freeze-drying excels in nutrient and sensory preservation but is costly.
- Microwave-assisted and foam blanket drying offer rapid processing with minimal nutrient degradation.
- Heat pump drying presents a cost-effective alternative for industrial application.
Conclusions:
- Understanding diverse drying methods is key to selecting optimal techniques for industrial guava processing.
- Appropriate drying methods improve guava's shelf life, product quality, and consumer appeal.
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