Food and Bioprocess Technology

, Volume 3, Issue 6, pp 843–852

Drying Technology: Trends and Applications in Postharvest Processing

Original Paper

DOI: 10.1007/s11947-010-0353-1

Cite this article as:
Mujumdar, A.S. & Law, C.L. Food Bioprocess Technol (2010) 3: 843. doi:10.1007/s11947-010-0353-1


Thermal drying technologies have attracted significant R&D efforts 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 of 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 bioactive ingredients. High temperature tends to damage and denature the product, destroy active ingredients, cause case hardening and discoloration, etc. This article briefly summarizes some of the emerging drying methods and selected recent developments applicable to postharvest processing. These include: heat pump-assisted drying with multimode and time-varying heat input, low and atmospheric pressure superheated steam drying, modified atmosphere drying, intermittent batch drying, osmotic pretreatments, microwave-vacuum drying, etc.


DehydrationBioactive ingredientsPreservationEnergy savingsQuality

Copyright information

© Springer Science + Business Media, LLC 2010

Authors and Affiliations

  1. 1.Department of Mechanical Engineering, Faculty of EngineeringNational University of SingaporeSingaporeSingapore
  2. 2.Department of Chemical and Environmental Engineering, Faculty of EngineeringThe University of Nottingham, Malaysia CampusSemenyihMalaysia