Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Chandramohan, V.P.

doi:10.1002/htj.21662

Cited by 19 publications

(3 citation statements)

References 67 publications

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“…Drying is a unit operation widely used to increase the shelf life of perishable foods. Even though heated air‐drying is still the most used (Chandramohan, 2020), other technologies have been employed for better energy utilization and food quality maintenance. Microwave is among such technologies (Souza et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying

Silveira,

Corrêa,

Silva

et al. 2024

Journal of Food Science

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The yacon roots are rich in fructooligosaccharides (FOS) and highly perishable. Drying is crucial for food quality and extending shelf life. However, preserving thermosensitive compounds, such as FOS, poses a challenge in conventional drying methods. In this regard, microwave drying and ethanol pretreatment (ET) have emerged as promising solutions for maintaining nutrients and reducing drying time (DT). The objective of this study was to assess how ET and sample temperature affect quality and process parameters during intermittent microwave drying of yacon. Drying at 52°C treated with ethanol was the one that stood out for presenting the highest fructan retention (64.1%), low DT, lower energy consumption (EC) (364.00 ± 5.03 kWh kg water−1), higher retention of antioxidant capacity (73.9%) and total phenolic content (77.5%), and slight variation in color parameters. Therefore, microwave drying with a controlled temperature of yacon pretreated with ethanol effectively reduces DT and EC by maintaining quality parameters.

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Section: Introductionmentioning

confidence: 99%

Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying

Silveira,

Corrêa,

Silva

et al. 2024

Journal of Food Science

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“…The most common dehydration technique is convective drying, by passing heated air through a layer of dried raw materials [1,2]. This method of moisture removal is simple and does not require complex and expensive equipment for its implementation.…”

Section: Introductionmentioning

confidence: 99%

Revealing the influence of ultrasonic processing on the kinetic parameters of convective and combined drying of raw apple materials

Savoiskyi

Сіренко

2023

EEJET

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The object of research is the process of convective and combined drying of apple raw materials treated before dehydration in an ultrasonic bath. The use of pretreatment solves the issue of intensifying the dehydration process and maintaining the quality of the product. Sonication for 5 min reduces the dehydration process by 13.7 %, and at 10 min processing – by 27.8 % compared to traditional convective drying. With increasing processing time to 20 minutes, the dehydration rate deteriorates. Sonication of raw materials for 5 minutes under combined heating does not intensify the dehydration process, and within 10 and 20 minutes it reduces the efficiency of moisture removal. When processed for 10 minutes, the time to reach the final moisture content is increased by 17.2 %, and at 20 min – by 23.4 % compared to control samples. Regardless of the processing time, there is a decrease in the maximum temperature of the samples in the combined drying process. When processed for 5 minutes, the maximum temperature of the samples decreased by 4.3 %, and with 10 and 20-minute processing – by 8.6 % and 12 % compared to the temperature of samples without sonication. The results are explained by the "sponge effect" caused by ultrasonic vibrations and the phenomenon of cavitation that occurs in the liquid during the action of the ultrasonic field. The peculiarity of the pre-sonication before drying is the possibility to intensify the convective dehydration process without increasing the heat carrier's temperature. The use of this type of processing in a combined energy supply will solve the problem of preserving the quality of the finished product by reducing the maximum temperature of the raw material. The research reported here could be a prerequisite for practial design of an energy-efficient electrical system for drying fruit and vegetable raw materials.

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“…In the drying industry, the convective method of drying with heated air is most widespread [3,5]. However, the limited ratio of the surface of the sample and its mass, restrictions on the maximum temperature of the heat carrier lead to the fact that the duration of processing is very long.…”

Section: Introductionmentioning

confidence: 99%

Revealing the influence of temperature and moisture content on electrophysical parameters of raw apple materials

Savoiskyi

Сіренко

2023

Eureka: LS

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Additional heating of fruit raw materials in the drying process by direct passage of alternating electric current makes it possible to intensify the dehydration process by 3–5 times. The amount of added thermal energy during direct electric heating depends, first of all, on the value of the specific electrical resistance of the raw material. Therefore, the list of necessary properties of the material must necessarily include the specific electrical resistance of the raw material as an integral indicator. During drying with additional direct electric heating, the concentration of dry soluble substances, which directly depends on the moisture content of the studied raw material, and its temperature change throughout the drying time. This indicates a change in specific electrical resistance during the dehydration process. It was determined that the initial resistivity of apples before drying at a temperature of 20 °C and a moisture content of 8 kg/kg is within 195–220 Ohm•m, which indicates the high conductivity of the material. With a decrease in moisture content from 8 to 6 kg/kg, the specific electrical resistance of the raw material decreases by 25–30 % compared to the initial values. With a further decrease in moisture content below 6 kg/kg, the electrical resistivity of the raw material begins to gradually increase. At the same time as the temperature rises, there is a significant decrease in specific electrical resistance. When heating raw materials from 25 to 55 °C, the value of specific resistance decreases by 10–13 times. The equation of the dependence of the specific electrical resistance of apple raw material on its moisture content and temperature for the studied apple varieties was obtained. The obtained results of the change in the value of the specific resistance provide the necessary data for the development of an energy-saving technological device for drying fruits and the selection of optimal processing conditions in compliance with quality indicators

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Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Cited by 19 publications

References 67 publications

Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying

Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying

Revealing the influence of ultrasonic processing on the kinetic parameters of convective and combined drying of raw apple materials

Revealing the influence of temperature and moisture content on electrophysical parameters of raw apple materials

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