Drying of Foods 2
Drying of Foods 2
Drying of Foods 2
Foods (mostly fruits and vegetables) are dried and dehydrated to increase their
usable lifetime, storage stability and minimize processing requirements and enhance Avijit Mallik,1 Arman Arefin Md,1 Sonmoy
transportability. Preservation techniques of foods are mostly based on drying through Kundu,2 Al Nahian SR,1 Sadman Sakif A1
sunlight/solar energy methods, causing quality degradation and product contamination. 1
Department of Mechanical Engineering, Rajshahi University of
Energy utilization and nature of dried items are basic parameters in the choice of Engineering and Technology, Bangladesh
drying process. An ideal drying system for the arrangement of value dried out items 2
Department of Botany, University of Rajshahi, Bangladesh
is savvy as it shortens the drying time and makes least contamination the item. To
diminish the energy use and operational cost new measurements came up in drying Correspondence: Avijit Mallik, Department of Mechanical
procedures. This paper represents basic review on food drying techniques along with Engineering, Rajshahi University of Engineering and Technology,
two drying methods of cranberries (microwave-vacuum and microwave-convective) Bangladesh, Email avijitme13@gmail.com
and their merits and demerits regarding the quality of dried product and the process
Received: December 01, 2017 | Published: January 12,
performance are evaluated. 2018
Keywords: micro-convection, food engineering, convective food drying, heat
engineering, preservation techniques, heat pump dehumidifier, superheated steam;
mw-vacuum drying framework
et al.,13 considered drying of apple chambers in a heat pump dryer are difficult to dry in a fluidized bed. The model was created in view of
and contrasted it and items got from an electrically pre-heated dryer. diffusivity hypothesis and utilizations various presumptions. Among
The HP dryer utilized 40% less energy contrasted and the electrical them are:
warmer and at a quicker rate of drying.13 Alves-Filho et al.,14 made
i. Buildup of water vapor on tests happens beneath the breaking
a research on dried green peas in a fluidized bed warm draw dryer
point of water
under barometrical stop drying conditions and acquired items with
elevated amounts of rehydration capacity, floatability and alluring ii. The greater part of the heat moved into the specimen surface is
shading qualities.14 Uddin et al.,15 contrasted warm pump drying and utilized for vanishing when the example temperature is equivalent
microwave and stop drying of guava, mango and honeydew melon.15 to the breaking point
iii. Breaking point of water changes the weight in the neighborhood
purpose of test
iv. General heat exchange coefficient on the specimen surface
incorporates warm radiation from the drying medium
v. Drying process is finished when the temperature of test is higher
than the breaking point of water.17
Figure 3 relays a schematic which depicts the stated system. This
process is widely used on food industries.
Citation: Mallik A, Arman AM, Kundu S, et al. Drying and dehydration technologies: a compact review on advance food science. MOJ Food Process Technol.
2018;6(1):36‒40. DOI: 10.15406/mojfpt.2018.06.00142
Copyright:
Drying and dehydration technologies: a compact review on advance food science ©2018 Mallik et al. 38
SS prepared potato chips held more vitamin C and were preferred does not consider energy required to heat air, or energy required for
in surface over air dried examples. It is watched that mass exchange vacuum pump.
was following Fick’s law of dissemination and heat exchange inside
Pressure and power level must be correctly chosen to maximize
potato was considered to take after Fourier’s law of heat conduction.19
the efficiency. Drouzas et al.22 showed that the drying rate was
In any case, consideration ought to be given to the impact of SS
significantly raised with increase of the pressure or the MW power
impingement drying on item quality including shrinkage, freshness
level, but the final quality of dried banana slices was lower. The same
and microstructure.
trend was observed in Wadsworth et al.23 drying efficiency (defined
Microwave vacuum drying as the amount of water evaporated from the sample divided by the
amount of MW energy entering the drying cavity) of parboiled rice
Additionally drying upgrades can be gotten by utilizing sub- was significantly influenced by both MW power level and dryer
atmospheric pressure. Water vanishing happens at lower temperatures operating pressure. One way to counter disadvantages of MW drying
under vacuum, and subsequently the product handling temperature such as non-uniform heating is to operate in a pulsed mode, by
can be essentially lower, offering higher product quality. Numerous alternating between MW power-on and power-off. This permits better
correlations have been made between MW-vacuum drying and redistribution of the temperature and the moisture profile within the
different frameworks, for the most part concentrating on hot air and product during power-off times. For a given product, the MW power-
freeze drying. on time and the pulsing ratio should be optimized. Pulsed application
Figure 5 depicts the following system very well. The MW- of MW energy combined with vacuum to dry cranberries has been
vacuum lack of hydration was first utilized for convergence of found more efficient than continuous application.24 In pulsed mode,
citrus juice.7–10 In the sustenance business, MW-vacuum drying shorter power-on time and longer power off time provided a higher
is utilized for drying of pastas, powders, and numerous permeable drying efficiency, where the energy utilization coefficient (defined as
solids. McDonnell Company has constructed a MW-vacuum drying a ratio of energy absorbed by the sample and energy absorbed by the
framework (MIVAC) to dry grains; outright weight extending from same mass of distilled water) pulsed mode ranged from 0.53 to 0.95,
3.4 to 6.6kPa offers dampness vanishing at temperatures from 26 to and for continuous MW application it was significantly lower, ranging
52°C. In any case, it was not industrially fruitful because of financial from 0.43 to 0.67. Concerning the quality properties, continuously
aspects. Dissipated water from the item in this MW-vacuum drying20 dried samples had a higher redness and undesirable tougher texture
framework is expelled for the most part by consolidating utilizing a than the samples dried with pulsed mode.
cooling framework, nourished with water.21
Influence on storage on quality
A huge loss of supplements happens in dried foods grown from
the ground amid capacity. This misfortune relies upon capacity
temperature, pH, and presentation to oxygen, porosity, light and
nearness of natural acids. The degree of misfortunes relies upon the
sort of vitamins and capacity conditions, for example, the presentation
to oxygen and light.25 Amid capacity of spaghetti, for instance, no loss
of thiamine and niacin was watched yet riboflavin was defenseless to
temperature, stockpiling period and light.
In a few circumstances the strategy for lack of hydration can
likewise impact the loss of supplements. For example, Kaminski
Figure 5 Microwave-vacuum drying of cranberry. et al.26 watched a quick debasement of carotenoids in solidify dried
Drying energy performance carrots. They watched that air-drying was more effective for carotene
conservation when put away at encompassing temperature. Stop dried
By analyzing the food drying performance it can be measured items are for the most part more permeable. This encourages oxygen
that the system of drying is economically feasible or not. Drying exchange and advances fast oxidation of carotene.26 Cinar27 revealed
performance is depicted by the following equation: that the most noteworthy shade misfortune was in carrot put away at
40°C (98.1%) while the least misfortune was in sweet potato kept at
DE =
(
M i mi − m f ) (1)
4°C (11.3%) amid 45days of capacity.27
(
t on P 1 − m f ) Ways to reduce energy consumption
Routine care in operation ought to dependably frame a basic piece
DE=Drying performance (kg of evaporated water/J of supplied of yield dryer operation. Mix-drying, another most ideal approach
energy) to decrease the energy consumption expanding the through-put
and enhances quality.27 Improvement of vitality through scientific
ton=Total time of MW power-on (s)
displaying is another critical approach to lessen vitality utilization.28
P=MW power input (W) Irregular drying and electro drying advances are likewise used to
diminish vitality utilization. The utilization of microwave was found
mi, mf=Initial and final moisture contents (ratios, wet basis)
to majorly affect both the drying time and the vitality utilization.29
Mi=Initial sample mass (kg) The particular vitality utilization for the drying of grapes diminished
from 81.15MJ/kg if there should arise an occurrence of convective
Equation-(1) only considers the efficiency of MW systems; it
Citation: Mallik A, Arman AM, Kundu S, et al. Drying and dehydration technologies: a compact review on advance food science. MOJ Food Process Technol.
2018;6(1):36‒40. DOI: 10.15406/mojfpt.2018.06.00142
Copyright:
Drying and dehydration technologies: a compact review on advance food science ©2018 Mallik et al. 39
drying to 7.11-24.32MJ/kg by joined microwave-convective drying.30 7. Beaudry C, Raghavan GSV, Ratti C, et al. Effect of four drying methods
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I would just like to acknowledge all the teachers of Dept. of
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Mechanical Engineering, Rajshahi university of Engineering & mixture in a Wurster fluidized bed coater. Drying Technology. 2017.
Technology, Bangladesh for their help and support. p. 1–13.
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Citation: Mallik A, Arman AM, Kundu S, et al. Drying and dehydration technologies: a compact review on advance food science. MOJ Food Process Technol.
2018;6(1):36‒40. DOI: 10.15406/mojfpt.2018.06.00142
Copyright:
Drying and dehydration technologies: a compact review on advance food science ©2018 Mallik et al. 40
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Citation: Mallik A, Arman AM, Kundu S, et al. Drying and dehydration technologies: a compact review on advance food science. MOJ Food Process Technol.
2018;6(1):36‒40. DOI: 10.15406/mojfpt.2018.06.00142