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|Title:||Emerging hybrid drying technologies for food products||Authors:||Jon, C.K.||Keywords:||Drying kinetics
Hybrid drying technologies
|Issue Date:||2013||Citation:||Jon, C.K. (2013). Emerging hybrid drying technologies for food products. Stewart Postharvest Review 9 (2) : -. ScholarBank@NUS Repository. https://doi.org/10.2212/spr.2013.2.5||Abstract:||Purpose of review: This article reviews emerging hybrid drying technologies and shows the benefits of recent proposed hybrid technologies applied to bioproducts drying. Findings: In many food dehydration processes, changes in food product quality parameters such as shrinkage, darkening of colour, or loss of volatile compounds and nutritional value can devalue the dried products. Conventional drying methods such as convective, infrared and microwave drying, etc, are limited by their technological threshold to improve product drying kinetics, minimize quality degradation and reduce energy consumption. Hybrid drying systems have been favourably viewed as alternative approaches which can be used to solve problems that are limited by conventional drying methods. Directions for future research: Hybrid drying systems are currently emerging because of their versatilities and enhanced capabilities in promoting better drying outcomes. Combined drying methods like convective-microwave and heat-pump fluidization, as well as other hybrid methods, have been specifically proposed to raise the effectiveness of drying. Other multi-mode hybridsystems comprising several integrated drying technologies are also discussed in the light of enhancing product quality and drying processes. The information presented in this review paper suggests enhanced benefits and provides better options fordrying of heat-sensitive food products. © 2013 Stewart Postharvest Solutions (UK) Ltd.||Source Title:||Stewart Postharvest Review||URI:||http://scholarbank.nus.edu.sg/handle/10635/85133||ISSN:||17459656||DOI:||10.2212/spr.2013.2.5|
|Appears in Collections:||Staff Publications|
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