The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties

Abstract

Drying of foods is an ancient practice that has been adopted to preserve foods beyond their natural shelf life. The process started with the exposure of foods to the sun, to extract from them a great proportion of the water, thus contributing for their conservation. The traditional solar dying with direct exposure to the sun had many disadvantages and presently more modern methods are used, such as hot air drying, spray drying, lyophilization, infrared, microwave or radiofrequency drying, osmotic dehydration or many combined processes.Many foods can be preserved through drying, but their organoleptic and nutritional properties are greatly altered as compared to the fresh counterparts. The objective of this paper is to describe the contents of a plenary speech presentation about the advances in drying methods and the effects of drying on the attributes of the dried foods. For that a search in the scientific literature was conducted and the selection of the information was based on the topics aimed at discussing.

Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets ( Acheta domesticus )

“…Further studies of the weight differences due to products shrinkage and mass loss associated with oven drying condition are required. Microwave drying technique, in contrast, is an efficient method for moisture removal due to volumetric heating of food, which facilitates the transfer of moisture and prevents physical shrinkage and mass loss (Guiné, ; Lin, Durance, & Scaman, ; Rakesh & Datta, ). The results of this present study demonstrated that the drying duration required for microwave drying was shorter compared to the oven.…”

Chemical and sensory characteristics of dried Çökelek cheeses at different temperatures

“…Drying is a very complex process due to physical, chemical, and biochemical events that might occur during drying (Erbay, Koca, Kaymak-Ertekin, & Ucuncu, 2015). The drying process can affect the composition and properties of the food based on the drying method F I G U R E 1 Changes in moisture content depending on the drying temperature of control cheeses such as the degree of heat treatment or drying conditions (Guiné, 2018).…”

“…There are more drying methods applied in the food industry, for example, freeze‐drying, hot‐air drying, fluidized bed drying, spray drying, microwave‐assisted drying, osmotic dehydration, and combined drying consisted of two or more drying techniques. Some of them can be applied for drying of cheese (Guiné, ). Tray dryer is commonly used to dry the cheese under controlled condition.…”

Changes in microstructures of rambutan seed and the quality of its fat during drying

“…However, the pre-treatment that being subjected to the oilseeds prior to the extraction process would probably possess impact towards the total yield of oil as well as its quality [24][25][26][27]. Food drying methods are the most ancient food preservation practice that still being widely utilized [28]. Nowadays, there are several methods have been employed to dry food, for instance, oven drying, cabinet drying, and freeze drying.…”