Recent developments in drying of food products

Frontiers in Automobile and Mechanical Engineering

Valarmathi, T.N.^1 ; Sekar, S.^2 ; Purushothaman, M.^3 ; Sekar, S.D.^4 ; Sharath Reddy, Maddela Rama^5 ; Kumar Reddy, Kancham Reddy Naveen^5

Department of Mechanical and Production Engineering, Sathyabama University, Chennai

600 119, India^1

Department of Mechanical Engineering, Velammal Engineering College, Chennai

600 066, India^2

Faculty of Mechanical Engineering, Sathyabama University, Chennai

600 119, India^3

Department of Mechanical Engineering, R.M.K. Engineering College, Chennai

601 206, India^4

School of Mechanical Engineering, Sathyabama University, Chennai

600 119, India^5

关键词: Agricultural foods;    Closed environment;    Dehydration process;    Input parameter;    Modeling and optimization;    Open sun drying;    Recent progress;    Vibrated fluidized beds;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/197/1/012037/pdf
DOI  :  10.1088/1757-899X/197/1/012037

来源: IOP

【 摘 要 】

Drying is a dehydration process to preserve agricultural products for long period usage. The most common and cheapest method is open sun drying in which the products are simply laid on ground, road, mats, roof, etc. But the open sun drying has some disadvantages like dependent on good weather, contamination by dust, birds and animals consume a considerable quantity, slow drying rate and damages due to strong winds and rain. To overcome these difficulties solar dryers are developed with closed environment for drying agricultural products effectively. To obtain good quality food with reduced energy consumption, selection of appropriate drying process and proper input parameters is essential. In recent years several researchers across the world have developed new drying systems for improving the product quality, increasing the drying rate, decreasing the energy consumption, etc. Some of the new systems are fluidized bed, vibrated fluidized bed, desiccant, microwave, vacuum, freeze, infrared, intermittent, electro hydrodynamic and hybrid dryers. In this review the most recent progress in the field of drying of agricultural food products such as new methods, new products and modeling and optimization techniques has been presented. Challenges and future directions are also highlighted. The review will be useful for new researchers entering into this ever needed and ever growing field of engineering.