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|dc.title||Drying of food products under inert environment|
|dc.identifier.citation||Hawlader, M.N.A.,Khin, M.M. (2008-02). Drying of food products under inert environment. Stewart Postharvest Review 4 (1) : -. ScholarBank@NUS Repository. <a href="https://doi.org/10.2212/spr.2008.1.3" target="_blank">https://doi.org/10.2212/spr.2008.1.3</a>|
|dc.description.abstract||Purpose of review: Heat pump drying of food products under inert environment provides an opportunity to retain quality in terms of colour, flavour and nutrients. This system enables independent control of the temperature and relative humidity of the drying medium, which is considered essential for heat sensitive food products. The absence of oxygen from the drying media prevents oxidation of food products during drying and, as such, no browning occurs. This article reviews the status of research on drying under inert environment (where the drying medium is nitrogen gas or carbon dioxide) and the impact of inert atmosphere on drying parameters such as drying rate, mass transfer coefficient, heat transfer coefficient and quality of the product. Findings: Although several drying methods have been used extensively to fulfil the demand for long shelf-life of food products, each drying method has certain limits that can affect the drying rate and the quality of food products in terms of colour, flavour and nutrient retention. In recent years, several studies have been carried out using inert atmosphere, particularly in heat pump dryers. Applications of inert atmosphere are increasing for drying food products in order to yield better quality products. Directions for future research: More studies are needed to cover a wider spectrum of heat sensitive food products. © 2008 Stewart Postharvest Solutions (UK) Ltd.|
|dc.subject||Heat pump drying|
|dc.subject||Heat sensitive materials|
|dc.subject||Low temperature applications|
|dc.description.sourcetitle||Stewart Postharvest Review|
|Appears in Collections:||Staff Publications|
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