Dehydration of food products A review

Holdsworth, S. Donald

doi:10.1111/j.1365-2621.1971.tb01623.x

Cited by 69 publications

(22 citation statements)

References 70 publications

(36 reference statements)

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“…For example, natural drying, hot and cold air-drying, vacuum drying, freeze-drying and so on can be used (Edward and Pauline, 1965;Holdsworth, 1971;Karel et al, 1978;Kim, 1990;Labelle and Moyer, 1996). Two types of natural drying are used mainly, which is sun and shade drying as traditional system.…”

Section: Articlementioning

confidence: 99%

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

Lim¹,

Lee²,

Seo³

et al. 2012

Korean Journal for Food Science of Animal Resources

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To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of 25 o C. Moisture content and water activity (a w ) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher a w compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness (a*) and yellowness (b*) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

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Section: Articlementioning

confidence: 99%

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

Lim¹,

Lee²,

Seo³

et al. 2012

Korean Journal for Food Science of Animal Resources

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“…Drying food is simple, safe and easy to implement commercially. Large and small food processors can use modern food dehydrators to produce fruit leathers, banana chips, pumpkin seeds and beef jerky (Holdsworth, 1971).…”

Section: Introductionmentioning

confidence: 99%

KINETIC DRYING EXPERIMENTAL DATA AND MATHEMATICAL MODEL FOR JACKFRUIT (Artocarpus integrifolia) SLICES DATOS EXPERIMENTALES Y MODELO MATEMÁTICO DE LA CINÉTICA DE SECADO DE RODAJAS DE JACA (Artocarpus integrifolia)

Giraldo-Zúñiga

Arévalo-Pinedo

Rodrigues

et al. 2006

Ciencia y Tecnologia Alimentaria

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Jackfruit drying curves were obtained using a convective vertical tray drier at dry bulb temperatures of 50, 60 and 70°C requiring of 9.92, 6.1 and 4.75 h, respectively, to reach a dry basis moisture content of 21.3 %. The Fick diffusion and the PAGE models were fitted to the experimental data of drying velocity using non-linear regression analysis. The coefficient of determination obtained for the Fick model was high (R 2 = 0.99). Water activity was determined throughout the drying process for the three drying temperatures and used to generate moisture isotherms at the three drying temperatures. ResumenSe obtuvieron curvas de secado de jaca usando un secador de bandejas con convección vertical a temperaturas de bulbo seco de 50, 60 y 70 °C requiriendo 9.92, 6.1 y 4.75 h, respectivamente, para alcanzar un contenido de humedad de 21.3 % en base seca. Los modelos de difusión de Fick y de PAGE fueron ajustados a los datos experimentales de velocidad de secado usando análisis de regresión no lineal. El coeficiente de determinación obtenido para el modelo de Fick fue elevado (R 2 = 0.99). La actividad de agua fue determinada durante todo el proceso de secado para las 3 temperaturas y se utilizó para generar las isotermas de sorción a las 3 temperaturas de secado.

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“…4 Air velocity, air temperature and moisture content of dried litchis on trays 1, 5, 9, 13 and 17 for both double-slit dryer and single-slit prototype. The error bars indicate standard deviation, and different letters in the same chart indicate significant differences at a probability level of 5 % The uniformity index in Table 1 shows that for the singleslit prototype, the more uniform v tray and T tray conditions produced a more uniform dried product, because air velocity and temperature are the main factors which influence drying rates (Holdsworth 1971) and as a result, the moisture content of the final product (Martinov et al 2007). Figure 4 clearly reveals the impact of v tray and T tray on the moisture content of the final product.…”

Section: Impacts On Batch Uniformitymentioning

confidence: 99%

Batch uniformity and energy efficiency improvements on a cabinet dryer suitable for smallholder farmers

et al. 2014

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Drying can add value, facilitate transport and extend the storage life of agro-products; therefore, in developing countries with poorly established cool-chains, drying is particularly effective. Furthermore, drying within small-scale village-based enterprises contributes to rural development. However, most equipment suitable to such operations yields a product of non-uniform quality and shows low levels of energy efficiency. The aim of this research was to improve the batch uniformity and the energy efficiency of a cabinet dryer suitable for smallholder farmers. Experiments were carried out with the cooperation of a dryer manufacturer and a group of users. On each trial 144.5 kg of peeled and deseeded litchis were placed at the dryer's 17 trays, that were stacked atop each other. Moisture content (wet basis) was reduced from 87 to 23 % in about 15.5 h. It was found that a low-cost modification to the dryer chamber's air inlet was able to improve heat distribution and increase the uniformity of the fruit's moisture content. In the original design, at the end of the drying process, moisture content of the fruits on the top tray was 38 % while at the bottom tray was 12 %. The modification to the dryer reduced this disparity and the final moisture content of the fruits placed at the top tray was 25 % while at the bottom tray was 21 %. In addition, the modification reduced the dryer's air mass flow from 0.3 to 0.1 kg s −1 without jeopardizing drying forces, consequently the dryer energy efficiency increased from 33 to 42 %.

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Dehydration of food products A review

Cited by 69 publications

References 70 publications

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

KINETIC DRYING EXPERIMENTAL DATA AND MATHEMATICAL MODEL FOR JACKFRUIT (Artocarpus integrifolia) SLICES DATOS EXPERIMENTALES Y MODELO MATEMÁTICO DE LA CINÉTICA DE SECADO DE RODAJAS DE JACA (Artocarpus integrifolia)

Batch uniformity and energy efficiency improvements on a cabinet dryer suitable for smallholder farmers

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