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Drying and Extraction Approach for Utilization of Vegetable and Fruit Waste

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Fruits and Vegetable Wastes

Abstract

Reducing food losses along the food chain system could have a positive impact on food security, economic growth, and also the climate. Fresh vegetables and fruits are highly perishable products and hence contribute to higher food waste compared to other commodities. This chapter identifies the potential utilization of vegetable and fruit waste based on its nutritional characterization and the appropriate technological approach for the conversion of food wastage into value-added products. The value addition of these wastes by drying technologies and extraction methods to preserve the desirable attributes can help to facilitate effective food production and can be an alternative market option for other associated industries.

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Authors and Affiliations

  1. Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia

    Nora Salina Md Salim

  2. School of Engineering, University of Guelph, Guelph, Ontario, Canada

    Prabhjot Kaur & Ashutosh Singh

  3. Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Quebec, Canada

    Vijaya Raghavan

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  1. Nora Salina Md Salim
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  2. Prabhjot Kaur
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  3. Ashutosh Singh
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  4. Vijaya Raghavan
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Correspondence to Nora Salina Md Salim or Prabhjot Kaur .

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Editors and Affiliations

  1. Centre for Food Biology & Environment Studies, Bhubaneswar, India

    Ramesh C. Ray

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Md Salim, N.S., Kaur, P., Singh, A., Raghavan, V. (2022). Drying and Extraction Approach for Utilization of Vegetable and Fruit Waste. In: Ray, R.C. (eds) Fruits and Vegetable Wastes . Springer, Singapore. https://doi.org/10.1007/978-981-16-9527-8_3

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