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Drying

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

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Abstract

Drying is widely used for the dehydration of food plants (fruits, vegetables) and biomass feedstocks. Efficiency of drying depends on the processing conditions, structure of the material (size and orientation of cells, their integrity), and types of cellular water in the samples. Efficiency of the traditional convective air drying is rather low, this technique requires long processing time, and it is highly energy-consuming. This chapter analyses the physical aspects of drying (evaporation of water, phase diagram, energy requirement, and evaporation rate), models and different methods of foods drying, assistance of drying by physical treatments (ultrasound, microwave and radiofrequency heating, combined techniques), and main effects of electric fields on drying, including electrohydrodynamic drying and pulsed electric fields (PEF) assisted drying. Examples of PEF application for different drying operations and drying of different products are presented. Effects of PEF in combination with vacuum and microwave drying are also discussed.

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Authors and Affiliations

  1. Université de Technologie de Compiègne, Sorbonne Universités, Compiègne Cedex, France

    Eugene Vorobiev

  2. F. D. Ovcharenko Institute of Biocolloidal Chemistry, NAS of Ukraine, Kyiv, Ukraine

    Nikolai Lebovka

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  1. Eugene Vorobiev
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Vorobiev, E., Lebovka, N. (2020). Drying. In: Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Springer, Cham. https://doi.org/10.1007/978-3-030-40917-3_6

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