Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/73376
Title: Drying technology: Trends and applications in postharvest processing
Authors: Mujumdar, A.S. 
Law, C.L.
Keywords: Bio-active ingredients
Dehydration
Energy savings
Preservation
Quality
Issue Date: 2009
Source: Mujumdar, A.S.,Law, C.L. (2009). Drying technology: Trends and applications in postharvest processing. 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management : 4-13. ScholarBank@NUS Repository.
Abstract: Thermal drying technologies have attracted significant R&D effort owing to the rising demand for improved product quality and reduced operating cost as well as diminished environmental impact. Drying materials may appear in the form of wet solid, liquid, suspension or paste, which require drying to extend the period of storage, ease transportation and for downstream processing to produce value added products. Most of these materials are heat sensitive and require careful drying; conventional hot air drying can be detrimental to the retention of bio-active ingredients. High temperature tends to damage and denature the product, destroy active ingredients, cause case hardening and discoloration etc. In this presentation we will discuss briefly some of the emerging drying methods and selected recent developments applicable to postharvest processing. These include: heat pump-assisted drying with multi-mode and time-varying heat input, low and atmospheric pressure superheated steam drying, modified atmosphere drying, intermittent batch drying, osmotic pretreatments, MW-vacuum drying etc.
Source Title: 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
URI: http://scholarbank.nus.edu.sg/handle/10635/73376
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