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Heat and mass transfer modeling for fruit drying: a review


MOJ Food Processing & Technology
Javed Iqbal M, Waseem Akbar M, Rawal Aftab, Ibrar Younas, Umer Jamil

Abstract

In this review, coupled heat and mass transfer phenomena (drying) is discussed .Drying is an effective method for fruit storage/preservation. Drying could retain quality end products, which is challenging, because all fruits are variable in structure, so, heat and mass transfer modeling (operating parameters) is a useful technique to deal with it. This can only be done by selecting the right type of drying equipment and understanding the science behind the drying process including thermal properties of fruit. Drying process have many effects on different heat sensitive fruits components and equipment (sensors etc.) as well which result into increase in maintenance cost, diffusion rate goes to critical limits etc. Because, selection of an appropriate drying method and equipment is most important regarding product quality and its economic value. Modeling of a drying process considering different drying parameters and their effects on final quality of products and economic importance are also discussed here. We should have knowledge about the drying mechanics. So, that knowledge of heat and mass transfer process for fruit drying helps to identify best operating conditions and saves the maximum amount of energy.

Keywords

sensors, oxidation, shelf life, perishable, rehydration, non–enzymatic, browning, dehydration, consumption, rehydration, horseradish, radiation, calorimeter, differential scanning calorimeter, adiabatic agricultural calorimeter

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