Mathematical modelling of convective drying of fruits: A review

This chapter deals with the application of airborne ultrasound for convective drying intensification of food materials. It starts with an overview of the transport mechanisms involved in convective drying of food materials and the drying techniques commonly used in the food industry. The latter part of the chapter focuses on the influence of airborne ultrasound on the drying kinetics and on the changes of the product's structural and quality attributes, and the phenomena associated with the application of ultrasound responsible for these effects. Finally, the chapter examines the effects of various process parameters for efficient application of airborne ultrasound and highlights the future outlook of the technology.

Airborne Ultrasound for Convective Drying Intensification

Optimization of pineapple drying based on energy consumption, nutrient retention, and drying time through multi-criteria decision-making

The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, with a positive economic impact on the entire production chain. Therefore, this work aimed to evaluate the effect of pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration – OD pre-treatments on drying kinetics (50, 60, 70 °C), texture, colour, and sensorial properties of yellow kiwifruit snacks. The drying kinetics were significantly influenced both by applied treatment and drying temperature. The firmness of the kiwifruit snacks was improved by the combination of PEF/OD pre-treatments. In general, drying temperature of 70 °C and the use of combined pre-treatments seem to be a good compromise to reduce drying time and obtain products with high quality in terms of colour, firmness, and overall acceptability. 

Application of PEF- and OD-assisted drying for kiwifruit waste valorisation

This article provides an overview of the drying process of food materials. It starts with a brief history of food drying and then describes the techniques commonly used in the food industry. The latter part of this article focuses on the new/novel developments in food drying and finally highlights the future outlook of food drying.

Drying of Food Materials

This chapter covers the basic concepts of the drying process of food materials, detailing the transport mechanisms involved in the drying process and the drying techniques commonly used in the food industry. It describes the different approaches employed for modelling various drying processes and the developmental steps involved in modelling the drying process of food materials. The chapter also presents a case study to demonstrate the application of modelling approach for optimisation of an industrial drying process. Finally, it highlights future development and application of modelling in food drying.

H.T. Sabarez

Papers

Modelling of drying processes for food materials