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DBD process

 dry–blanch–dry process. A method of drying fruit so as to retain the colour and flavour; it is faster than drying in the sun and preserves flavour and colour better than hot air drying. The material is dried to 50% water at about 82°C, blanched for a few minutes, then dried at 68 °C over a period of 6–24h to 15–20% water content.