there have been many advances in technology associated with the industrial drying of food including pre-treatments, techniques, equipment and quality. Recent research has revealed that novel drying approaches such as
Several novel drying techniques discussed in this review could be helpful to researchers and relevant industry stakeholders for application and improvement.doi:10.1111/jfpp.14280John Wiley & Sons, LtdJournal of Food Processing and Preservation
Mujumdar,A.S.,Erdesz,K.Applications of Vibration Techniques for Drying and Agglomeration in Food Process. Drying Technology . 1988A.S. Mujumdar and K. Erdesz, “Applications of Vibration Techniques for Drying and Agglomeration in Food Process,” Drying Technology , 6 , No.2, pp.255–274, ...
The effects of heat-drying and freeze-drying techniques on the quality of α -instant rice were studied in this paper.The most suitable time for rice soaking at 25℃ is 150～180min.The heat dried sample was faint yellow and semi transparent. The granule appearance of this α -instant rice...
Freeze drying (Lyophilisation) is the technique of food preservation in which water is frozen and then converted directly to vapor by sublimation. It combines two preservation methods; freezing and dehydration by sublimation. It is different from other techniques as frozen water moves from ice stat...
drying techniques includes quality preservation, higher shelf stability, better rehydration capacity, low bulk density and less chances of microbial contaminations [58]. However, equipment and processing cost, time, energy consumption, equipment complexity etc. are some of the barriers and limit the ...
Application of vibrational techniques for physical processing of granular materials has found widespread acceptance in the food industry. This paper will review such applications in feeding, conveying, cooling, drying, agglomeration (or instantization) and milling. Various types of vibratory equipment will...
One of the new techniques applied in the drying process of food stuffs that can increase the drying rate, enhanced the product quality, and while decresing... H Amirnejat,MH Khoshtaghaza,ZH Pahlavan 被引量: 0发表: 2011年 Exploration in Future Freeze-drying of Food Stuffs and Equipment Expl...
The maximum collector efficiency, drying efficiency was improved to 64.23%, 33.61% for tomatoes, while maximum drying rate was found as 1.351 kg/hr for bananas by creating turbulence techniques. Silica gel as a drying agent was put at the collector outlet and bottom of the drying chamber to ...
This is a definitive guide to all major food drying techniques and equipment. It features latest technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It also includes newest designs for drying systems and manufacturing lines. Here, in one source, is the...