2021
DOI: 10.1080/10408398.2021.1907529
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Sustainable food drying technologies based on renewable energy sources

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Cited by 37 publications
(8 citation statements)
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“…[32][33][34][35] The use of heat pumps for drying spreads all over the world and to this day heat pumps occupy a preponderant place in research concerning the drying of biomaterials, that is why many heat pump dryer technologies keep emerging. 6,36 Heat pump dryer technologies help to handle problems that the population encounters when it comes to meeting their drying demands for fruits, vegetables, and medicinal plants. A heat pump dryer's performance varies depending on the technology and, in some cases, climatic conditions perspective.…”
Section: Performance Analysismentioning
confidence: 99%
See 1 more Smart Citation
“…[32][33][34][35] The use of heat pumps for drying spreads all over the world and to this day heat pumps occupy a preponderant place in research concerning the drying of biomaterials, that is why many heat pump dryer technologies keep emerging. 6,36 Heat pump dryer technologies help to handle problems that the population encounters when it comes to meeting their drying demands for fruits, vegetables, and medicinal plants. A heat pump dryer's performance varies depending on the technology and, in some cases, climatic conditions perspective.…”
Section: Performance Analysismentioning
confidence: 99%
“…Numerous studies have shown the effectiveness of heat pump systems used for drying and the significance of selecting drying as the best method for food preservation 32–35 . The use of heat pumps for drying spreads all over the world and to this day heat pumps occupy a preponderant place in research concerning the drying of biomaterials, that is why many heat pump dryer technologies keep emerging 6,36 . Heat pump dryer technologies help to handle problems that the population encounters when it comes to meeting their drying demands for fruits, vegetables, and medicinal plants.…”
Section: Performance Analysismentioning
confidence: 99%
“…Therefore, increasing the drying temperature increases yield (Figure 2 B), whereas increasing the thickness of the foam layer does not compensate for the time required for drying. Since food drying is characterized by a high consumption of energy (Qu et al, 2022), the conditions that promote a faster and more efficient removal of moisture are those that result in a higher yield. Using the foam-layer drying method, Araújo et al (2017) found that the increase in temperature reduced the drying time of acerola (Malpighia emarginata DC.)…”
Section: Resultsmentioning
confidence: 99%
“…Due to the reduced amount of free water and the low temperature during the process, suppressed microbiological activity can be achieved. In addition to this, the primary shape and structure of the product can be maintained due to ice formation and its further sublimation [3][4][5][6]. The dissolution of the phenolic compounds in the plant materials is affected by material processing.…”
Section: Introductionmentioning
confidence: 99%