Novel Drying Techniques for the Food Industry

Autor:	Tomas Norton, K. Alagusundaram, Jeyan A. Moses, Brijesh K. Tiwari
Rok vydání:	2014
Předmět:	Engineering Food industry business.industry media_common.quotation_subject Environmental engineering Energy consumption Industrial and Manufacturing Engineering Product (business) Ingredient Sustainability Quality (business) Process engineering business media_common
Zdroj:	Food Engineering Reviews. 6:43-55
ISSN:	1866-7929 1866-7910
DOI:	10.1007/s12393-014-9078-7
Popis:	The drying of foods is hugely important technique for the food industry and offers possibilities for ingredient development and novel products to consumers. In recent years, there have been many advances in technology associated with the industrial drying of food including pre-treatments, techniques, equipment and quality. Recent research has revealed that novel drying approaches such as microwave- or ultrasound-assisted drying, high electric field drying, heat pump drying and refractance window drying can be now taken to improve the efficiency and efficacy of drying so that energy consumption can be reduced whilst at the same time preserving the quality of the end product. However, whilst research has showed these technologies to be successful, commercial practitioners do not often know what techniques have the greatest potential in industry. The current work highlights recent developments of valuable novel drying techniques to promote sustainability in the food industry and points towards.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::669eb5a3e42846582b8b3f39555c7198 https://doi.org/10.1007/s12393-014-9078-7 Zobrazit plný text záznamu Full text from SpringerLink