A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies

Menon, Abhay; Stojceska, Valentina; Tassou, Savvas A.

doi:10.1016/j.tifs.2020.03.014

Cited by 179 publications

(64 citation statements)

References 89 publications

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“…Mobile beds, such as spouted bed, fluidized bed, and rotary dryers, may still be good alternatives to dry by-products due to the high drying rate and use of less time at adequate final moisture content. According to Menon et al (2020), hybrid drying systems have been studied and may be promising to dry food and fruit byproducts due to their multiple modes of heat transfer that enable the use of more than one drying technology to increase drying rate at high energy efficiency.…”

Section: Drying a S A Pre S Ervati On Techni Que For Fru It By-produc Tsmentioning

confidence: 99%

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Larrosa

Otero

2021

J Food Process Preserv

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The disposal of fruit and vegetable by-products has drawn the attention of several sectors worldwide, not only due to the concern over environmental impacts but also due to high ratios of nutrients and bioactive compounds that are found in these nonedible parts. These by-products still have great technological potential, because they can be processed and transformed in cosmetics, pharmaceuticals, food, and other products and biomaterial with high added value. The most common form of incorporating them into food is flour. Drying operations enable waste to keep higher concentration of nutrients, less susceptibility to be attacked by microorganisms (due to low humidity), lower storage volumes, and longer shelf-life. The process of transforming residue into flours can be carried out by different equipment whose goal is to remove moisture. Afterwards, dry products pass through mills to reduce particle size. Then, standardization of granule size is recommended. In the conversion steps, processing conditions are particularly important because they should not cause any loss of nutrients, bioactive compounds, and antioxidant activity to the final product.In view of the need to control production steps, this review aimed at compiling information on the theme found in the literature and at highlighting existing gaps to show the scientific community the importance of studying the factors that affect the quality of dehydrated final products. Practical applicationsThe disposal of fruit by-products attracts the attention of several segments, not only due to the concern with environmental impacts worldwide but also due to the high levels of nutrients and bioactive compounds that are still present in these inedible parts that are not properly used. This review provides nutritional and technological information on fruit residues and their potential for application in food. The most common way of inserting these products in food matrices is through flour, but this process is not just about removing moisture from the product, several factors need to be studied and controlled aiming at the minimum of nutritional and technological losses, reduction of antinutritional factors that may be present in the residues, reduced development of microorganisms, and enzymatic activity, and for these reasons, this review was constructed, to bring the main scientific findings in the literature that reports studies on these subjects to the scientific community. Papaya seed Carica papaya L. Oven drying at 45°C Devi and Khanam (2019) Havai and Calimosa Tray drying at 45°C for 4 days Santos et al. (2014) C. papaya L. Spouted-bed drying 40°C-100°C with 9.24, 9.75, 10.50, and 11.76 m/s of flow air, for 0.5, 1.21, 2.25, 3.29, and 4.0 hr Chielle et al. (2016) C. papaya L. Convective air-drying at 40°C-100°C, air velocity (1-3 m/s) Chielle et al. (2016) Papaya peel Havai and Calimosa Tray drying at 45°C for 4 days Santos et al. (2014) C. papaya Oven drying at 60°C for 48 hr Morais et al. (2017) Freeze drying for 24 hr C. papaya L. Formosa Oven drying at 70°C...

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Section: Drying a S A Pre S Ervati On Techni Que For Fru It By-produc Tsmentioning

confidence: 99%

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Larrosa

Otero

2021

J Food Process Preserv

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“…In [18], the emphasis is placed on the need to introduce alternative systems for drying food raw materials using modern heat sources with clear operating dynamics and energy-saving complexes and using solar energy. The complexity of using solar energy is due to the climatic features of the regions, which is quite feasible from a technical point of view regarding the use of energy-saving technologies with heat sources with a precisely stabilized parameter.…”

Section: Development Of a Thermal-radiation Single-drum Roll Dryer Fomentioning

confidence: 99%

Development of a thermal-radiation single-drum roll dryer for concentrated food stuff

Cherevko¹,

Mikhaylov²,

Zahorulko³

et al. 2021

EEJET

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The design of a thermal-radiation single-drum roll dryer with a combined method of heat supply, application and cutting of the dried layer of raw materials was developed. The dryer allows obtaining a powder fraction of a semi-finished product with a solids content of 3...5 %. Such a design solution will make it possible to obtain a high-quality semi-finished product due to low-temperature drying. The effective viscosity of the studied pastes produced by blending apple, sea buckthorn, black chokeberry, beet and pumpkin purees was determined. Adding different percentages of raw materials to apple paste increases the effective viscosity by 9...18 %. According to the results of the organoleptic evaluation, the sample with the following composition turned out to be the best: apple – 30 %, sea buckthorn – 20 %, black chokeberry – 15 %, beet – 15 % and pumpkin – 20 %. The drying time of the blended paste with a solids content of 45 % at a temperature of 65 °C and different layer thicknesses of application to the working surface (8, 6 and 4 mm) is 75, 60 and 56 min, respectively. All the samples of pastes have a reddish-purple color with a wavelength of 610.5...614.5 nm and a tone purity of 66.5...78.8 %. The wavelength of the dried fraction is 495...615.3 nm with a tone purity of 34.3...34.8 %, from bluish-red to bluish-purple. The brightness of the samples after drying decreases within 3...4 %. The obtained color change values and drying time of the samples confirm the possibility of using the improved dryer to obtain high-quality vegetable semi-finished products of the dried fraction. The experimental data will be useful in design calculations and testing of the developed dryer in order to obtain its maximum efficiency

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“…However, the high temperatures and long drying times in conventional drying can damage the food, changing its texture, color, taste, and nutritional value. Microwave drying can reduce such damage (Menon, Stojceska, & Tassou, 2020).…”

Section: Phenolicmentioning

confidence: 99%

Microwave and convective air on drying of araucaria angustifolia seeds

Reis¹,

Taira²,

Quast³

et al. 2021

Semina: Ciênc. Agrár.

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Microwave drying has shorter processing times compared with convection drying, which results in high-quality products and reduced energy consumption. The objective of this study is to evaluate the drying process of Araucaria angustifolia seeds using hot air at atmospheric pressure by applying microwaves (300 W and 500 W), and comparing them with the conventional drying process using hot air (80 °C). The drying time using hot air with microwaves at 500 W and 300 W was reduced by 83.33% and 73.89%, respectively, compared with conventional drying. The drying process occurred in the transient regime, with the predominance of a period of decreasing drying rate. The internal temperature of Araucaria seeds increased with the exposure time to the drying process, whereas the moisture content decreased. This tendency was greater for seeds subjected to electromagnetic fields, especially those exposed to higher power. The total phenolic compounds (TPCs) were lower by microwave drying when compared with conventional drying. The TPC loss was influenced by the internal temperature of the seed. Alternative methods to promote the increased retention of phenolic compounds during the drying process include decreasing the microwave power before the end of drying, combining traditional microwave-associated drying methods, and controlling the applied microwave power.

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A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies

Cited by 179 publications

References 89 publications

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Development of a thermal-radiation single-drum roll dryer for concentrated food stuff

Microwave and convective air on drying of araucaria angustifolia seeds

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