Emerging food drying technologies with energy-saving characteristics: A review |
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| Authors: | Kay Khaing Hnin Arun S Mujumdar Yuelin Zhu |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China;3. Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, Quebec, Canada;4. Food Science and Technology Department, College of Agricultural and Environmental Sciences, UC DAVIS, Davis, California, USA |
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| Abstract: | AbstractDrying is one of the most vital preservation techniques used in the food industry. It demands different levels of energy to produce commercially high-quality-dried food products. Novel drying technologies minimize deterioration of the food ingredients and produce novel products for consumers. In recent years, there have been many developments in the technology connected with the industrial drying of foods. Recent research has shown that novel food drying technologies could be utilized to improve the efficiency of drying by lowering the energy consumption and also to enhance the product quality. This article reviews selected energy- saving techniques in drying and discusses some novel combined drying technologies. These include solar-assisted, infrared-assisted, microwave-assisted and similar hybrid drying methods for food drying. Recommendations are also made for future research and development. |
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| Keywords: | Novel-combined drying technologies solar-assisted drying IR-assisted drying Microwave-assisted drying energy-saving quality |
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