FUNDAMENTAL DRYING TECHNIQUES APPLIED IN FOOD SCIENCE AND TECHNOLOGY

Year 2020, Volume: 6 Issue: 1, 35 - 63, 01.04.2020

Nasim Kıan-pour

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

References

• [1] Kian-Pour, N., & Karatas, S. (2019). Impact of different geometric shapes on drying kinetics and textural characteristics of apples at temperatures above 100°C. Heat and Mass Transfer. 55, 3721–3732.
• [2] Hnin, K.K., Zhang, M., Mujumdar, A.S., & Zhu, Y. (2019). Emerging food drying technologies with energy-saving characteristics: A review. Drying Technology. 37(12), 1465–1480.
• [3] Zhang, M., Chen, H., Mujumdar, A.S., Tang, J., Miao, S., & Wang, Y. (2017). Recent developments in high-quality drying of vegetables, fruits, and aquatic products. Critical Reviews in Food Science and Nutrition, 57(6), 1239–1255.
• [4] Mayor, L., & Sereno, A.M. (2004). Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering. 61, 373–386.
• [5] Djebli, A., Hanini, S., Badaoui, O., & Haddad, B. (2020). Modeling and comparative analysis of solar drying behavior of potatoes. Renewable Energy. 145, 1494-1506.
• [6] Mujumdar, A. S. (2006). Handbook of industrial drying (3rd ed.).Taylor and Francis Group.
• [7] Bochnak, J., & Swieca, M. (2020). Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders– effect of drying temperature and sample structure. International Journal of Food Science and Technology. 55, 136–145.
• [8] Yao, L., Fan, L., & Duan, Z. (2020). Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices. Food Chemistry. 305, 125477.
• [9] Karatas, S. (1997). Determination of moisture diffusivity of lentil seed during drying. Drying Technology. 15:1, 183-199.
• [10] Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M., & Russo, P. (2020). Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices. Foods. 9(1), 101.
• [11] Robert, P., Carlsson, R. M., Romero, N., & Masson, L. (2003). Stability of Spray-Dried Encapsulated Carotenoid Pigments from Rosa Mosqueta (Rosa rubiginosa) Oleoresin. JAOCS. 80(11), 1115-1120.
• [12] Deng, X.-X., Chen, Z., Huang, Q., Fu, X., & Tang, C. H. (2014). Spray- Drying Microencapsulation of b-Carotene by Soy Protein Isolate and/or OSAModified Starch. J. Appl. Polym. Sci. 131(12), 40399.1-40399.10.
• [13] Zhao, C., Shen, X., & Guo, M. (2018). Stability of lutein encapsulated whey protein nano-emulsion during storage. PLoS ONE. 13(2), e0192511.
• [14] Santana, A., Kurozawa, L., Oliveira, R., & Park, K. (2016). Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp. Braz. Arch. Biol. Technol. 59, e16150362.
• [15] Shishir, M.R., Taip, F.S., Ab. Aziz, N., Talib, R.A., & Sarker, M.S. (2016). Optimization of Spray Drying Parameters for Pink Guava Powder Using RSM. Food Sci. Biotechnol. 25(2), 461-468.
• [16] Spada, J. C., Noreña, C. P. Z., Marczak, L. D. F., & Tessaro, I. C. (2012). Study on the stability of β-carotene microencapsulated with pinhão (Araucaria angustifolia seeds) starch. Carbohydrate Polymers, 89(4), 1166-1173.
• [17] Osorio, C., Forero, D.P., & Carriazo, J.C. (2011). Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying. Food Research International. 44, 1174–1181.
• [18] Liu, W., Chen, X.D., Cheng, Z., & Selomulya, C. (2016). On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying. Journal of Food Engineering. 169, 189-195.
• [19] Aquilani, C., Pérez-Palacios, T., Sirtori, F., Jiménez-Martín, E., Antequera, T., Franci, O., Acciaioli, A., Bozzi, R., & Pugliese, C. (2018). Enrichment of Cinta Senese Burgers with Omega-3 Fatty Acids. Effect of type of addition and storage conditions on quality characteristics. Grasas Aceites. 69(1), e235.
• [20] Bustamante, M., Oomah, B. D., Rubilar, M., & Shene, C. (2017). Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying. Food Chemistry. 216, 97–105.
• [21] Guerin, J., Petit, J., Burgain, J., Borges, F., Bhandari, B., Perroud, C., Desobry, S., Scher, J., & Gaiani, C. (2017). Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices. Journal of Food Engineering. 193. 10-19.
• [22] Sakare, P., Prasad, N., Thombare, N., Singh, R., & Sharma, S. C. (2020). Infrared Drying of Food Materials: Recent Advances. Food Engineering Reviews. 12, 381–398.
• [23] Wang, L., Zhang, M., Fang, Z., & Xu, B. (2014). Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets. Drying Technology. 32(15), 1820-1827.
• [24] Doymaz, İ. (2017). Drying kinetics, rehydration and colour characteristics of convective hotair drying of carrot slices. Heat Mass Transfer. 53, 25-35.
• [25] Ismail, O., & Kocabay, O. (2018). Infrared and Microwave Drying of Rainbow Trout: Drying Kinetics and Modelling. Turkish Journal of Fisheries and Aquatic Sciences. 18, 259-266.
• [26] Bejar, A. K., Ghanem, N., Kechaou, N., & Mihoubi, N. B. (2011). Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves. International Journal of Food Engineering. 7(5), 5.
• [27] Abano, E., Ma, H., Qu, W., Wang, P., Wu, B., & Pan, Z. (2014). Catalytic Infrared Drying Effect on Tomato Slices Properties. J Food Process Technol. 5(3), 1000312.
• [28] Keser, D., Guclu, G., Kelebek, H., Keskin, M., Soysal, Y., Sekerli, Y. E., Arslan, A.,& Selli, S. (2020). Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS. Food and Bioproducts Processing. 119, 350-359.
• [29] Demiray, E., Seker, A., & Tulek, Y. (2017). Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying. Heat Mass Transfer. 53, 1817–1827.
• [30] İlter, I., Akyıl, S., Devseren, E., Okut, D., Koç, M., & Ertekin, F. K. (2018). Microwave and hot air drying of garlic puree: drying kinetics Microwave and hot air drying of garlic puree: drying kinetics. Heat and Mass Transfer. 54, 2101–2112.
• [31] Ashtiani, S.H.M., Sturm, B., & Nasirahmadi, A. (2018). Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices. Heat Mass Transfer. 54, 915–927.
• [32] Zhou, X., Ramaswamy, H., Qu, Y., Xu, R., & Wang, S. (2019). Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality. Innovative Food Science and Emerging Technologies. 56, 102182.
• [33] Gong, C., Liao, M., Zhang, H., Xu, Y., Miao, Y., & Jiao, S. (2020). Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes. Food and Bioprocess Technology. 13, 419–429.
• [34] Zhu, H.-K., Yang, L., Fang, X.-F., Wang, Y., Li, D., & Wang, L.-J. (2021). Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour. Food Research International. 139, 109807.
• [35] Ding, C., Lu, J., & Song, Z. (2015). Electrohydrodynamic Drying of Carrot Slices. PLOS ONE. 10(4), e0124077.
• [36] Martynenko, A., & Zheng, W. (2016). Electrohydrodynamic drying of apple slices: Energy and quality aspects. Journal of Food Engineering. 168, 215–222.
• [37] Esehaghbeygi, A., & Basiry, M. (2011). Electrohydrodynamic (EHD) drying of tomato slices (Lycopersicon esculentum). Journal of Food Engineering. 104, 628–631.
• [38] Bardy, E., Manai, S., Havet, M., & Rouaud, O. (2016). Drying kinetics comparison of methylcellulose gel versus mango fruit in forced convective drying with and without electrohydrodynamic enhancement. Journal of Heat Transfer. 138, 084504.
• [39] Dinani, S. T., Hamdami, N., Shahedi, M., & Havet, M. (2015). Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system. Food and Bioproducts Processing. 94, 572–580.
• [40] Elmizadeh, A., Shahedi, M., & Hamdami, N. (2018). Quality assessment of electrohydrodynamic and hot-air drying of quince slice. Industrial Crops & Products. 116, 35–40.
• [41] Tekgül, Y., & Baysal, T. (2018). Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques. J Food Process Eng. 41, e12902.
• [42] Joardder, M. U., Kumar, C., & Karim, M. A. (2017). Food structure: Its formation and relationships with other properties. Critical Reviews in Food Science and Nutrition. 57(6), 1190-1205.
• [43] Onwude, D. I., Hashim, N., & Chen, G. (2016). Recent advances of novel thermal combined hot air drying of agricultural crops. Trends in Food Science & Technology. 57, 132-145.
• [44] Karataş, Ş., & Esin, A. (1994). Determination of moisture diffusivity and behavior of tomato concentrate droplets during drying in air. Drying Technology. 12(4). 799-822.
• [45] Doymaz, İ. (2013). Experimental study on drying of pear slices in a convective dryer. International Journal of Food Science and Technology. 48, 1909–1915.
• [46] Doymaz, İ., & Pala, M. (2003). The thin-layer drying characteristics of corn. Journal of Food Engineering. 60, 125–130.
• [47] Gupta, R. K., Sharma, A., Kumar, P., Vishwakarma, R. K., & Patil, R. T. (2014). Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds. J Food Sci Technol. 51(7), 1294–1301.
• [48] Hii, C., Law, C., Cloke, & M. (2008). Modlling of thin-layer drying kinetics of cocoa bean during artificial and natural drying. Journal of Engineering Science and Technology, 3(1), 1-10.
• [49] Kumar, P. S., Kanwat, M., & Choudhary, V. K. (2013). Mathematical modeling and thin-layer drying kinetics of bamboo slices on convective tray drying at varying temperature. Journal of Food Processing and Preservation. 37, 914–923.
• [50] Ashtiani, S.-H. M., Salarikia, A., & Golzarian, M. R. (2017). Analyzing drying characteristics and modeling of thin layers of peppermint leaves under hot-air and infrared treatments. Information Processing in Agriculture. 4, 128- 139.
• [51] Karatas, Ş., & Pinarli, I. (2001). Determination of moisturediffusivity of pine nut seeds. Drying Technology. 19 (3-4), 701-708.
• [52] Li, X., Liu, Y., Gao, Z., Xie, Y., & Wang, H. (2021). Computer vision online measurement of shiitake mushroom (Lentinus edodes) surface wrinkling and shrinkage during hot air drying with humidity control. Journal of Food Engineering. 292, 110253.
• [53] Sehrawat, R., Nema, P. K., & Kaur, B. P. (2018). Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods. LWT - Food Science and Technology. 92, 548-555.
• [54] Yang, X.-H., Deng, L.-Z., Mujumdar, A. S., Xiao, H.-W., Zhang, Q., & Kan, Z. (2018). Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying. Journal of Food Engineering. 231, 101-108.
• [55]Farias, R. P., Gomez, R. S., Silva, W. P., Silva, L. P., Neto, G. L., Santos, I. B., Carmo, J.E.F, Nascimento, J.J.S.,& Lima, A.G.B (2020). Heat and mass transfer and volume variations in banana slices during convective hot air drying: an experimental analysis. Agriculture, 10, 0423.
• [56] Onwude, D. I., Hashim, N., Janius, R. B., Nawi, N., & Abdan, K. (2016). Modelling effective moisture diffusivity of pumpkin (Cucurbita moschata) slices under convective hot air drying condition. Int. J. Food Eng. 12(5), 481– 489.
• Papoutsis, K., Pristijono, P., Golding, J. B., Stathopoulos, C. E., Bowyer, M. C., Scarlett, C. J., & Vuong, Q. V. (2017). Effect of vacuum-drying, hot airdrying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. International Journal of Food Science and Technology. 52, 880–887.
• [58] Murugesan, R., & Orsat, V. (2012). Spray drying for the production of nutraceutical ıngredients—a review. Food Bioprocess Technol. 5, 3–14.
• [59] O’Sullivan, J. J., Norwood, E.-A., O’Mahony, J. A., & Kelly, A. L. (2019). Atomisation technologies used in spray drying in the dairy industry: A review. Journal of Food Engineering. 243, 57–69.
• [60] Kian-Pour, N., Ozmen, D., & Toker, O. S. (2021). Modification of Food Powders. In E. Ermiş, Food Powders Properties and Characterization (pp. 125- 153). Cham, Switzerland: Springer Nature Switzerland AG.
• [61] Maroof, K., Lee, R. F., Siow, L. F., & Gan, S. H. (2020). Microencapsulation of propolis by spray drying: A review. Drying Technology. 1-20.
• [62] Eun, J.-B., Maruf, A., Das, P. R., & Nam, S.-H. (2020). A review of encapsulation of carotenoids using spray drying and freeze drying. Critical Reviews In Food Science And Nutrition. 60(21), 3547–3572.
• [63] Álvarez-Henao, M. V., Saavedra, N., Medina, S., Cartagena, C. J., Alzate, L. M., & Londoño-Londoño, J. (2018). Microencapsulation of lutein by spraydrying: Characterization and stability analyses to promote its use as a functional ingredient. Food Chemistry. 256, 181-187.
• [64] Jansen-Alves, C., Fernandes, K. F., Crizel-Cardozo, M. M., Krumreich, F. D., Borges, G. D., & Zambiazi, R. C. (2018). Microencapsulation of propolis in protein matrix using spray drying for application in food systems. Food and Bioprocess Technology. 11, 1422–1436.
• [65] Pino, J. A., Sosa‐Moguel, O., Sauri‐Duch, E., & Cuevas‐Glory, L. (2019). Microencapsulation of winter squash (Cucurbita moschata Duchesne) seed oil by spray drying. J Food Process Preserv. 43, e14136.
• [66] Khem, S., Bansal, V., Small, D. M., & May, B. K. (2016). Comparative influence of pH and heat on whey protein isolate in protecting Lactobacillus plantarum A17 during spray drying. Food Hydrocolloids. 54, 162-169.
• [67] Huang, S., Mejean, S., Rabah, H., Dolivet, A., Le Loir, Y., Chen, X. D., Jan, G, Jeantet, R, & Schuck, P. (2017). Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer. Journal of Food Engineering. 196, 11-17.
• [68] Zhou, X., & Wang, S. (2019). Recent developments in radio frequency drying of food and agricultural products: A review. Drying Technology. 37(3), 271–286.
• [69] Riadh, M. H., Ahmad, S. A., Marhaban, M. H., & Soh, A. (2015). Infrared heating in food drying: An overview. Drying Technology. 33, 322–335.
• [70] Bualuang, O., Tirawanichakul, Y., & Tirawanichakul, S. (2013). Comparative study between hot air and infrared drying of parboiled rice: kinetics and qualities aspects. J Food Process Preserv. 37, 1119–1132.
• [71] Sakai, N., & Hanzawa, T. (1994). Applications and advances in far-infrared heating in Japan. Trends Food Sci Technol. 5(11), 357-362.
• [72] Fasina, O., Tyler, B., Pickard, M., Zheng, G. H., & Wang, N. (2001). Effect of infrared heating on the properties of legume seeds. Int J Food Sci Technol. 36, 79-90.
• [73] Blout, E. (1957). Aqueous solution infrared spectroscopy of biochemical. Ann N Y Acad Sci. 69, 84–93.
• [74] Pawar, S. B., & Pratape, V. M. (2017). Fundamentals of infrared heating and its application in drying of food materials: A review. Journal of Food Process Engineering. 40, e12308.
• [75] Li, X., Xie, X., Zhang, C., Zhen, S., & Jia, W. (2018). Role of mid- and far-infrared for improving dehydration efficiency in beef jerky drying. Drying Technology. 36(3), 283-293.
• [76] Kumar, C., & Karim, M. A. (2019). Microwave-convective drying of food materials: A critical review. Critical Reviews in Food Science And Nutrition. 59, 379–394.
• [77] Khodifad, B.C., & Dhamsaniya, N. K. (2020). Drying of food materials by microwave energy - A review. International Journal of Current Microbiology and Applied Sciences. 9(5), 1950-1973.
• [78] Çelen, S. (2019). Effect of Microwave Drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon persimmon. Foods. 8(2), 84.
• [79] Chahbani, A., Fakhfakh, N., Balti, M. A., Mabrouk, M., El-Hatmi, H., Zouari, N., & Kechaou, N. (2018). Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.). Food Bioscience. 25, 32-38.
• [80] Cao, X., Zhang, M., Fang, Z., Mujumdar, A. S., Jiang, H., Qian, H., & Ai, H. (2017). Drying kinetics and product quality of green soybean under different microwave drying methods. Drying Technology. 35(2), 240–248.
• [81] Arikan, M. F., Ayhan, Z., Soysal, Y., & Esturk, O. (2012). Drying characteristics and quality parameters of microwave-dried grated carrots. Food Bioprocess Technol. 5, 3217–3229.
• [82] Keskin, M., Soysal, Y., Sekerli, Y. E., Arslan, A., & Celiktas, N. (2019). Assessment of applied microwave power of intermittent microwave-dried carrot powders from Colour and NIRS. Agronomy Research. 17(2), 466–480.
• [83] Alfaifi, B., Tang, J., Jiao, Y., Wang, S., Rasco, B., Jiao, S., & Sablani, S. (2014). Radio frequency disinfestation treatments for dried fruit: Model development and validation. Journal of Food Engineering. 120, 268–276.
• [84] Wang, W., Wang, W., Wang, Y., Yang, R., Tang, J., & Zhao, Y. (2020). Hotair assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona). Journal of Food Engineering. 279, 109956.
• [85] Ran, X.-L., Zhang, M., Wang, Y., & Liu, Y. (2019). Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders. J Food Sci Technol. 56(10), 4482–4491.
• [86] Shewale, S. R., Rajoriya, D., Bhavya, M. L., & Hebbar, H. U. (2021). Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement. LWT. 135, 109904.
• [87] Bashkir, I., Defraeye, T., Kudra, T., & Martynenko, A. (2020). Electrohydrodynamic drying of plant-based foods and food modelsystems. Food Engineering Reviews. 12, 473–497.
• [88] Singh, A., Orsat, V., & Raghavan, V. (2012). A comprehensive review on electrohydrodynamic drying and high-voltage electric field in the context of food and bioprocessing. Drying Technology. 30(16), 1812-1820.
• [89] Roknul, A. S., Zhang, M., Mujumdar, A. S., & Wang, Y. (2014). A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.). Drying Technology. 32(6), 657-666.
• [90] Yan, W., Zhang, M., Huang, L., Tang, J., & Mujumdar, A. S. (2013). Influence of microwave drying method on the characteristics of the sweet potato dices. Journal of Food Processing and Preservation. 37, 662–669.
• [91] Wang, Y., Zhang, M., Mujumdar, A. S., Mothibe, K. J., & Roknul, A. S. (2013). Study of drying uniformity in pulsed spouted microwave–vacuum drying of stem lettuce slices with regard to product quality. Drying Technology. 31(1), 91-101.
• [92] Wang, Y., Zhang, M., Mujumdar, A. S., & Mothibe, K. J. (2013). Microwave-assisted pulse-spouted bed freeze-drying of stem lettuce slices— Effect on product quality. Food Bioprocess Technol. 6, 3530–3543.
• [93] Nathakaranakule, A., Jaiboon, P., & Soponronnarit, S. (2010). Far-infrared radiation assisted drying of longan fruit. Journal of Food Engineering. 100, 662–668.
• [94] Nimmol, C., Devahastin, S., Swasdisevi, T., & Soponronnarit, S. (2007). Drying of banana slices using combined low-pressure superheated steam and far-infrared radiation. Journal of Food Engineering. 81, 624–633.
• [95] Lin, Y.-P., Tsen, J.-H., & King, V. A.-E. (2005). Effects of far-infrared radiation on the freeze-drying of sweet potato. Journal of Food Engineering. 68, 249–255.
• [96] Bai, Y., Yang, Y., & Huang, Q. (2012). Combined electrohydrodynamic (EHD) and vacuum freeze drying of sea cucumber. Drying Technology. 30(10), 1051-1055.
• [97] Lastow, O., Andersson, J., Nilsson, A., & Balachandran, W. (2007). Lowvoltage electrohydrodynamic (EHD) spray drying of respirable particles. Pharmaceutical Development and Technology. 12(2), 175-181.