Recent advances in sustainable drying of agricultural produce: A review

Lamidi, Rasaq O.; Jiang, L.; Pathare, Pankaj B.; Wang, Yaodong; Roskilly, Anthony Paul

doi:10.1016/j.apenergy.2018.10.044

Cited by 186 publications

(79 citation statements)

References 145 publications

(135 reference statements)

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“…When aw is low, microorganisms show slowed growth, and when water conditions are appropriate, they can start growing again (Grabowski & Klein, , ). A reduction of free water increases the dry matter concentration significantly without damaging the tissues or the physical appearance of foods and is an important step for food ingredient extraction (Lamidi, Jiang, Pathare, Wang, & Roskilly, ).…”

Section: Processing Technologiesmentioning

confidence: 99%

“…When aw is low, microorganisms show slowed growth, and when water conditions are appropriate, they can start growing again (Grabowski & Klein, 2016. A reduction of free water increases the dry matter concentration significantly without damaging the tissues or the physical appearance of foods and is an important step for food ingredient extraction (Lamidi, Jiang, Pathare, Wang, & Roskilly, 2019). Sun-drying, freeze-drying, and oven-drying are the preferred technologies for drying whole edible insects, while freeze-drying, oven-drying, and nonconventional drying techniques are used primarily for insect flours and powders.…”

Section: Dryingmentioning

confidence: 99%

See 1 more Smart Citation

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

297

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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Section: Processing Technologiesmentioning

confidence: 99%

Section: Dryingmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

297

216

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“…Recent developments in drying technologies of agricultural produce in general were discussed in [8], while another study [9] focused solely on fruits and vegetables. Comprehensive reviews of various drying technologies used in Africa [10] or just the sub-Saharan zone [11], but without any special focus on the feasibility of (semi-)industrial-scale indirect solar drying of pineapples, are also available.…”

Section: Key Role Of the Drying Processmentioning

confidence: 99%

“…Water activity, that is, the ratio of vapor pressure to saturation vapor pressure at a given temperature, must also be considered, because it too affects the shelf life of a food product [6]. This ratio should be around 20% to reduce physical, chemical, and biochemical reactions and to minimize microbiological growth in a food product [7].Recent developments in drying technologies of agricultural produce in general were discussed in [8], while another study [9] focused solely on fruits and vegetables. Comprehensive reviews of various drying technologies used in Africa [10] or just the sub-Saharan zone [11], but without any special focus on the feasibility of (semi-)industrial-scale indirect solar drying of pineapples, are also available.…”

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confidence: 99%

Indirect Convective Solar Drying Process of Pineapples as Part of Circular Economy Strategy

et al. 2019

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This study investigates the industrial-scale application of a simple convective solar drying process of pineapples as part of a circular economy strategy for developing countries. A renewable energy concept is presented, which follows the circular economy aims by effectively employing a simple system for biogas production and a two-stage drying system. Both these systems meet the requirements for implementation in the specific conditions of developing countries, of which Togo, where pineapple is a major crop, is taken as an example. With respect to earlier findings available in the literature, the paper focuses on the solar drying process, which is critical to the proposed strategy. A portable solar dryer working in indirect heating mode was built and later also modified to enhance its performance. Three main factors influencing the convective drying process, namely, drying time (270 min, 480 min), solar radiation intensity (650 W/m 2 , 1100 W/m 2 ), and slice thickness (6-8 mm, 12-14 mm), were considered. The statistical Design of Experiments (DOE) method was applied to reduce the number and scope of experiments. In the best case, the moisture content was reduced from 87.3 wt % in fresh samples to 29.4 wt % in dried samples, which did not meet the quality requirements for dried fruit. An additional conventional post-solar drying procedure would, therefore, still be necessary. Nonetheless, the results show that in the case of pineapple drying the consumption of fossil fuels can be decreased significantly if convective solar pre-drying is employed.Energies 2019, 12, 2841 2 of 18 the most common are dried fruit and juice, usually in organic quality, which are exported primarily to European countries. The processing itself takes place in various decentralized small-and medium-sized enterprises. As described in [3], a typical such enterprise processes 1-2 t/d of fresh fruit, while the resulting pineapple waste (peels, cores, stems, and crowns) is about 40% of this amount. Other sources give even higher figures up to 75% [4]. The waste, together with discarded fruits with high moisture content and various other farm production wastes (cow dung, etc.) can be efficiently utilized for energy recovery via biogas production, and the resulting sludge can be used as fertilizer. While sophisticated biogas production technologies are employed in the developed countries, the technologies in developing countries must be tailored to the local conditions. Both the adaptation of European biogas production technologies to the specific requirements of pineapple waste processing in Togo and the corresponding experimental results were discussed by the authors of the present paper in [3]. Key Role of the Drying ProcessDrying-that is, a continuous or intermittent process associated with heat and mass transfer-significantly influences the shelf life, appearance, composition, taste, shape, structure, and other characteristics of the product. With respect to the fact that this process is probably the most energy-intensive one in the food pr...

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“…Bed material and its characteristics play an important role on drying studies and energy analysis. Studies have been made using different bed materials that belong to food and agricultural products in several types of dryers (Akbulut & Durmus, 2009;Altay, Hayaloglu, & Dirim, 2019;Can, 2000;Lamidi, Jiang, Pathare, Wang, & Roskilly, 2019). In agricultural products, millet grains are important feed material for food processing units and beverage industries and also it is used as food material for different countries like Srilanka, India, Africa, and so on.…”

Section: Introductionmentioning

confidence: 99%

Energetic and exergetic analyses of Barnyard millet drying using continuous multistage fluidized bed dryer

Devani

Yelamarthi

2019

J Food Process Engineering

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Most of the exergy studies reported were in batch fluidized bed drying process. The continuous dryer plays a pivotal role in industrial usage. In this study, exergy and energy analyses of multistage fluidized bed drying of Barnyard millet with stages connected externally were examined. The dryer was operated by changing wall temperature of stages (313–328 K), air inlet velocity (1.01–1.3 m/s), downcomer height (50–70 mm), and flow rate of solids (5–10 kg/h). Drying characteristics of Barnyard millet by changing process operating conditions of the dryer, were reported and the energy utilization ratio, exergy loss and exergy efficiency of dryer were also reported. The EUR of dryer at steady state has been found to be in the range of 0.25–0.46 and the maximum exergy efficiency of dryer was observed as 0.64 and lowest as 0.371 in the continuous drying process. Practical Applications Fluidized beds offer many distinct features and advantages for processing of particulate food materials. To decrease the drying time than that for single stage dryers, continuous multistage fluidized bed dryer was introduced. Reducing moisture content from feed materials in continuous dryers while discharging continuously, helps to process large quantity of solid materials with good quality of product. Several dryers with different modifications and designs have been suggested by many earlier investigators but continuous dryers play significant role in particulate industry. The multistage dryer is designed by connecting two or more fluidized beds internally or externally, where each bed is termed as a stage. Advantages of the multistage dryer are improvement in gas–solid axial mixing, which results in good quality of product. Due to stage‐wise contact of solids with gas, dried product with uniform moisture content can be obtained.

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Recent advances in sustainable drying of agricultural produce: A review

Cited by 186 publications

References 145 publications

Edible Insects Processing: Traditional and Innovative Technologies

Edible Insects Processing: Traditional and Innovative Technologies

Indirect Convective Solar Drying Process of Pineapples as Part of Circular Economy Strategy

Energetic and exergetic analyses of Barnyard millet drying using continuous multistage fluidized bed dryer

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