| 摘要 |
This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables prepared by applying a surface coating of an aqueous solution of a polyhydric alcohol (preferably glycerol) prior to drying. Application of the aqueous solution of the polyhydric alcohol prior to drying appears to allow sufficient migration of polyhydric alcohol into the cellular structures, thereby plasticizing the cellular structures and minimizing damage to the cellular structures of the fruits and vegetables during and after drying and post-drying activities. The resulting plasticized product is rendered non-brittle as indicated by a drastic reduction of fines and/or broken pieces after drying and/or packaging, shipping, and storage as compared to conventionally dried fruits and vegetables.
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