Novel Drying Techniques for the Food Industry

Moses, J.A.; Norton, Tomás; Alagusundaram, K.; Tiwari, Brijesh K.

doi:10.1007/s12393-014-9078-7

Cited by 232 publications

(117 citation statements)

References 104 publications

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“…Modern technologies of food dehydration are a response to the latest consumer demands for food of high nutritional value and products of consistent quality while at the same time being eco-friendly [118]. To this extent, research has focused on the application of milder drying treatments by the addition of ultrasonic irradiation or vacuum to the ones already practiced (convection, microwave).…”

Section: Future Prospectsmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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Herbs are usually marketed as dry due to a consumer demand beyond their seasonality; dehydration leads to a stable, easily moveable product that is available throughout the year. The process of drying, though, leads to modifications in the appearance, composition and quality of the raw material. The extent of these alterations depends on the applied drying methodology and its parameters, rendering the optimization of this process imperative. Numerous studies examining the effect of drying on the main characteristics of herbs have been published in recent years, and this review aims at organizing the available information of the studied herbs, drying methods and measured parameters in a comprehensive manner. Primarily, since aroma is the main characteristic of herbs and the principal aim for the end product is to retain the raw material's character, this review will focus on the most widely studied effect of drying, which is the essential oil yield and composition. Secondly, results from various studies on the influence of drying on biochemical compounds, organoleptic properties of dried herbs are also presented. The most common approach to the study of drying kinetics is also presented. Finally, novel technologies targeting to minimize the magnitude of changes from the raw material are described.

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Section: Future Prospectsmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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“…Today, the consumers are more health conscious and they are interested on healthy foods. This means low thermal treatment without additives and/or artifi cial fl avors (Moses et al 2014 ). Unfortunately, in some instances, a treatment can cause changes in chemical composition, physical and biological changes, thus it can reduce their acceptance of products and become susceptible to microbial contamination.…”

Section: Sustainability and Consumers' Perceptionmentioning

confidence: 99%

Sustainability and Challenges of Minimally Processed Foods

Dávila-Aviña

Solís-Soto

Rojas-Verde

et al. 2014

Food Engineering Series

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“…However, in order to preserve flavor and nutrition aspects of food, it is usually desired to decrease moisture content to values lower than 5 wt% (Geankoplis, 1993). In addition to increasing shelf life, drying expands the range of products available to the consumer and reduces the costs associated with packaging, storage and transportation (Moses et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Experimento De Secagem Para O Ensino De Transferência Simultânea De Calor E Massa

Gonçalves¹,

Figueiredo²

2017

The Journal of Engineering and Exact Sciences

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Drying is a process widely applied industrially, especially in food technology. It usually consists of a dehydration operation, removing enough water to halt microbial development. This allows an increased shelf life and a broader range of products available to the consumer, also reducing packaging, storage and transportation costs. This work presents a simple apple dehydration experiment, suited for the teaching of simultaneous mass and heat transfer in engineering classes. The procedure for drying sliced apples in a forced air oven is presented. Data collected was analyzed using the theoretical model proposed by Crank (Crank, 1975), so that it was possible to evaluate the effective diffusion coefficient of moisture. The empiric model proposed by Page (Page, 1949) was also tested to fit data.

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Novel Drying Techniques for the Food Industry

Cited by 232 publications

References 104 publications

Drying Technologies: Vehicle to High-Quality Herbs

Drying Technologies: Vehicle to High-Quality Herbs

Sustainability and Challenges of Minimally Processed Foods

Experimento De Secagem Para O Ensino De Transferência Simultânea De Calor E Massa

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