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Novel Drying Techniques for the Food Industry

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Abstract

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.

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Authors and Affiliations

  1. Indian Institute of Crop Processing Technology, Thanjavur, India

    J. A. Moses & K. Alagusundaram

  2. Engineering Department, Harper Adams University College, Newport, Shropshire, UK

    Tomás Norton

  3. Food Biosciences, Teagasc Food Research Centre, Dublin, 4, Ireland

    B. K. Tiwari

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  1. J. A. Moses
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  2. Tomás Norton
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  4. B. K. Tiwari
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Moses, J.A., Norton, T., Alagusundaram, K. et al. Novel Drying Techniques for the Food Industry. Food Eng Rev 6, 43–55 (2014). https://doi.org/10.1007/s12393-014-9078-7

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