Sustainability is a key priority in the dynamic field of food processing. The fundamental method of food preservation, drying, stands out as a focus for innovation. Novel drying technologies must be adopted because traditional methods are highly energy-intensive and could adversely affect product ...
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, ...
making food industries to move toward the novel drying techniques which overcome all the deficient parameters (Fig. 1) of conventional drying techniques [34]. Fig. 1 Advantages of using novel drying methods in production of powder Full size image 3.1 Spray freeze drying Spray freeze drying is ...
Today, drying is employed in various industrial sectors (e.g., paper, wood, food, agriculture, waste management, etc.) utilizing different techniques. As far as industrial sectors are concerned, food and agriculture remain the most dominant sectors with respect to the critical importance of drying...
The drying of foods is hugely important technique for the food industry and offers possibilities for ingredient development and novel products to consumers. In recent years, there have been many advances in technology associated with the industrial drying of food including pre-treatments, techniques, ...
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...
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...
Application and development of microwave techniques in food processing. Storage and Process 1:003. (Open in a new window)Google Scholar Choe, E., and D. B. Min. 2006. Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety 5 (4):169–86. ...
Active, passive, and hybrid solar-powered dryers with direct or indirect heat transfer techniques, as well as forced or natural air circulation, are shown in Fig.1. It is acknowledged that the most crucial variable of the process is the air used for drying, which is hot and contains little...
In conclusion, this critical review highlights the potential of edible coatings/active edible coating as a sustainable pretreatment approach for enhancing food products' drying performance and quality retention. By exploring diverse coating formulations and application techniques that significantly enhanced dryin...