Novel drying techniques for controlling microbial contamination in fresh food: A review

Wang, Dayuan; Zhang, Min; Ju, Ronghua; Mujumdar, Arun S.

doi:10.1080/07373937.2022.2080704

Cited by 25 publications

(7 citation statements)

References 111 publications

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“…The equipment required for ScCO 2 drying can be relatively expensive, and the relatively low solubility of water in ScCO 2 can lead to extended drying durations. Despite these challenges, the unique benefits of ScCO 2 drying make it an intriguing and promising approach in the realm of food preservation (Wang, Zhang, et al, 2023).…”

Section: Drying Methodsmentioning

confidence: 99%

Preservation of fruits through drying—A comprehensive review of experiments and modeling approaches

Kilic,

Sahin,

Hassan

et al. 2024

J Food Process Engineering

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A significant part of the world's population still has problems in accessing food. The growing world population will exacerbate this issue in the future. Innovative studies conducted in this field play a crucial role in addressing the issue of drying and storage of foods. Atmospheric drying methods, such as rotary, tunnel, conveyor, cabinet, tower, and kiln dryers, offer advantages in relation to high production capacities, cost‐effective initial setup, and economical operating conditions. However, concurrently, the weaknesses of these methods arise from factors such as drying duration, uneven moisture content, and space requirements. The solar dryer method is especially effective in dehydrating agricultural products, offering an energy‐saving advantage compared to other methods. However, it is important to note that this approach, which involves exposing crops to direct sunlight, comes with several drawbacks affecting both food quality and health. In cases where the quality of highly valued foodstuffs is crucial, subatmospheric drying methods like vacuum, freeze, and microwave freeze are typically preferred. However, the primary drawback of this approach lies in its high operating costs, particularly in terms of energy consumption. Artificial neural networks (ANNs) can be used for predictive modeling, helping to forecast drying behavior and optimize process parameters in food drying applications especially nonlinear connections among variables. ANNs are adept at managing nonlinearities, offering a more precise depiction of the intricate interactions within food drying systems. This review examines articles from the last 5 years in the literature, synthesizing research conducted in food drying. The findings indicate a predominant interest among researchers in methodologies with lower environmental impact, prompting increased attention to studies addressing this aspect. There is a notable emphasis on the frequent exploration of energy‐efficient systems. The ongoing research focuses on the development of methods utilizing ultrasonic, infrared radiation, and electrohydrodynamic techniques to achieve more effective, shorter‐duration, energy‐efficient drying processes with enhanced control over the final product.

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Section: Drying Methodsmentioning

confidence: 99%

Preservation of fruits through drying—A comprehensive review of experiments and modeling approaches

Kilic,

Sahin,

Hassan

et al. 2024

J Food Process Engineering

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show abstract

“…Its purpose is to employ various techniques such as physical, chemical, or biological methods to appropriately process the products, thereby altering the material's structure to enhance product quality. Furthermore, it helps to reduce drying processing time, minimize energy consumption, and improve the quality of dried aquatic products [9][10][11][12]. Preprocessing techniques for product drying can be categorized into two main types: traditional preprocessing and novel preprocessing.…”

Section: Preprocessing Techniques For Drying Aquatic Productsmentioning

confidence: 99%

“…Drying preprocessing techniques treat materials by physical or chemical means to improve their drying efficiency and drying quality [6][7][8]. Recent studies have shown that the use of novel preprocessing techniques such as electric fields, ultrasound, and plasma largely solve the problems of traditional preprocessing techniques by changing the internal structure of materials, effectively retaining nutrients, and solving the food safety problems related to chemical residues [9,10], which has gradually become an important research direction in the field of aquatic product drying. Traditional drying and processing technologies, including natural drying and hot air drying, are commonly used because of their significant economic advantages, but they have low drying efficiency and poor drying quality.…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Drying Processing Technologies for Aquatic Products

Wu,

Li,

Chen

et al. 2024

Processes

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Fresh aquatic products, due to their high water activity, are susceptible to microbial contamination and spoilage, resulting in a short shelf life. Drying is a commonly used method to extend the shelf life of these products by reducing the moisture content, inhibiting microbial growth, and slowing down enzymatic and chemical reactions. However, the drying process of aquatic products involves chemical reactions such as oxidation and hydrolysis, which pose challenges in obtaining high-quality dried products. This paper provides a comprehensive review of drying processing techniques for aquatic products, including drying preprocessing, drying technologies, and non-destructive monitoring techniques, and discusses their advantages and challenges. Furthermore, the impact of the drying process on the quality attributes of dried products, including sensory quality, nutritional components, and microbial aspects, is analyzed. Finally, the challenges faced by drying processing techniques for aquatic products are identified, and future research prospects are outlined, aiming to further advance research and innovation in this field.

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“…Although novel drying techniques such as., ultrasound-assisted drying, infrared drying, freeze drying, microwave drying, vacuum drying, refractance window dehydration, high electric field drying, and super steam drying are evolved in food industries [ 4 , 5 ], conventional drying like-hot air drying is still extensively preferred because of the simplicity of equipment, ease of operation, diversified form of energy utilization, mass production, and the degree of familiarity [ 6 , 7 ]. However, hot air drying is a complex phenomenon where simultaneous heat and mass transfer occur with or without a chemical reaction.…”

Section: Introductionmentioning

confidence: 99%

Integrated drying model of lychee as a function of temperature and relative humidity

Ahmed,

Mozumder,

Zzaman

et al. 2024

Heliyon

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Novel drying techniques for controlling microbial contamination in fresh food: A review

Cited by 25 publications

References 111 publications

Preservation of fruits through drying—A comprehensive review of experiments and modeling approaches

Preservation of fruits through drying—A comprehensive review of experiments and modeling approaches

Recent Advances in Drying Processing Technologies for Aquatic Products

Integrated drying model of lychee as a function of temperature and relative humidity

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