Please use this identifier to cite or link to this item: https://doi.org/B978-012676757-5/50022-0
Title: New hybrid drying technologies
Authors: Chua, K.J. 
Chou, S.K. 
Issue Date: 2005
Source: Chua, K.J.,Chou, S.K. (2005). New hybrid drying technologies. Emerging Technologies for Food Processing : 535-551. ScholarBank@NUS Repository. https://doi.org/B978-012676757-5/50022-0
Abstract: One of the main contributions of the twentieth century has been to lay the fundamental platform for new technology to emerge. As technology advances to new frontiers, the method to dehydrate food is constantly evolving to produce new hybrid drying systems. Some of the hybrid drying techniques, if combined in an intelligent fashion, would promote efficient drying in terms of enhanced product quality and reduction in energy consumption. However, R&D effort is still required to study system scale-up, optimization, and control of these hybrid systems. Since product quality and energy consumption are usually the primary concerns during food dehydration, there is still scope to discover new drying technologies. It is hoped that in the coming years, more hybrid systems can be developed to handle even the most complex bioproduct drying problems. © 2005 Elsevier Ltd All rights reserved.
Source Title: Emerging Technologies for Food Processing
URI: http://scholarbank.nus.edu.sg/handle/10635/67998
ISBN: 9780126767575
DOI: B978-012676757-5/50022-0
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

Page view(s)

85
checked on Dec 8, 2017

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.