Statistics: Methods and Applications.

Drying is a complicated process with simultaneous heat and mass transfer, and food drying is especially very complex because of the differential structure of products. In practice, a food dryer is considerably more complex than a device that merely removes moisture, and effective models are necessary for process design, optimization, energy integration, and control. Although modeling studies in food drying are important, there is no theoretical model which neither is practical nor can it unify the calculations. Therefore the experimental studies prevent their importance in drying and thin layer drying equations are important tools in mathematical modeling of food drying. They are practical and give sufficiently good results. In this study first, the theory of drying was given briefly. Next, general modeling approaches for food drying were explained. Then, commonly used or newly developed thin layer drying equations were shown, and determination of the appropriate model was explained. Afterwards, effective moisture diffusivity and activation energy calculations were expressed. Finally, experimental studies conducted in the last 10 years were reviewed, tabulated, and discussed. It is expected that this comprehensive study will be beneficial to those involved or interested in modeling, design, optimization, and analysis of food drying.

A Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results

Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2007.00024.x

Infrared Heating in Food Processing: An Overview

Principles, developments and applications of computer vision for external quality inspection of fruits and vegetables: A review

The cold chain is responsible for the preservation and transportation of perishable foods in the proper temperature range to slow biological decay processes and deliver safe and high-quality foods to consumers Studies show that the efficiency of the cold chain is often less than ideal, as temperature abuses above or below the optimal product-specific temperature range occur frequently, a situation that significantly increases food waste and endangers food safety In this work, field studies on time-temperature conditions at each critical stage of the cold chain are reviewed to assess the current state of commercial cold chains Precooling, ground operations during transportation, storage during display at retail and in domestic refrigerators, and commercial handling practices are identified and discussed as the major weaknesses in the modern cold chain The improvement in efficiency achieved through the measurement, analysis, and management of time-temperature conditions is reviewed, along with the accompanying technical and practical challenges delaying the implementation of such methods A combination of prospective experimental and modeling research on precooling uniformity, responsive food inventory management systems, and cold chains in developing countries is proposed for the improvement of the cold chain at the global scale

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12269

Time–Temperature Management Along the Food Cold Chain: A Review of Recent Developments

Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

Pankaj B. Pathare

Papers

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Thin-layer infrared radiation drying of onion slices

Bruise damage measurement and analysis of fresh horticultural produce-A review

Mathematical modeling of infrared radiation thin layer drying of onion slices

Study the drying kinetics of open sun drying of fish