FUNDAMENTAL DRYING TECHNIQUES APPLIED IN FOOD SCIENCE AND TECHNOLOGY

Abstract

Fresh food and food products with high water activity are easily degradable. Drying is one of the most fundamental preservation techniques used to improve the shelf-life of food. However, drying techniques used for the removal of excess water from food need to be efficient, economic, and able to create dried food with high-quality. The drying process needs to protect nutrient compounds, aroma, texture, and appearance of products. However, due to the emission of hot exhaust gases from the conventional dryer to the environment, and according to the demand for the application of green energy, the use of non-conventional dryer with higher efficiency and faster drying is considered in a recent review. This paper reviews the mechanisms, advantages, and applications of some conventional and nonconventional drying techniques in the food industry. These include hot air drying, spray drying, electrohydrodynamic drying, infrared drying, radio frequency drying and microwave drying.

Keywords

• Spray drying,
• Radio frequency drying
• Electrohydrodynamic drying
• Infrared drying

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