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Drying and Dehydration Technologies: A Compact Review on Advance Food Science


MOJ Food Processing & Technology
Avijit Mallik, Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Bangladesh
Arman Arefin Md, Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Bangladesh
Sonmoy Kundu, Department of Botany, University of Rajshahi, Bangladesh
Al Nahian SR, Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Bangladesh
Sadman Sakif A, Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Bangladesh

Abstract

Foods (mostly fruits and vegetables) are dried and dehydrated to increase their usable lifetime, storage stability and minimize processing requirements and enhance transportability. Preservation techniques of foods are mostly based on drying through sunlight/solar energy methods, causing quality degradation and product contamination. Energy utilization and nature of dried items are basic parameters in the choice of drying process. An ideal drying system for the arrangement of value dried out items is savvy as it shortens the drying time and makes least contamination the item. To diminish the energy use and operational cost new measurements came up in drying procedures. This paper represents basic review on food drying techniques along with two drying methods of cranberries (microwave-vacuum and microwave-convective) and their merits and demerits regarding the quality of dried product and the process performance are evaluated.

Keywords

Micro-convection, Food Engineering, Convective Food Drying, Heat Engineering, Preservation Techniques, Heat pump dehumidifier, Superheated steam, MW-vacuum drying framework, Wellsprings, Loss of shading, Refrigerant, Caramelizing, Honeydew melon, Impingement, Pneumatic, Steam innovation, Pizza, Food business

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