Drying kinetics of food materials in infrared radiation drying: A review
Drying kinetics of food materials in infrared radiation drying: A review
No Thumbnail Available
Date
2021-06-27
Authors
D. S. Aniesrani Delfiya
K. Prashob
S. Murali
P. V. Alfiya
Manoj P. Samuel
R. Pandiselvam
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IRvacuum,
IR-microwave, and vibration aided IR-dryer have been reported for drying of
food materials due to its rapid drying behavior and less processing time due to high drying
rate, consumes less energy, offers better control over temperature, superior quality
products, less ecological footprint and also easily it can be combined with other modes
of heating technologies. The combination of IR radiation with other drying methods is
very promising as it not only improves the drying rate but also preserve the food quality.
IR and IR-assisted drying have been proved as a potential drying method for many food
products. Drying kinetics of food materials during IR drying is very critical for the design
of IR dryer, selection of appropriate drying parameters, product quality maintenance, and
control and optimization of the drying process. Therefore, this paper aims to report the
optimum process parameters for IR and IR-assisted drying of food materials and its drying
kinetics. Similarly, critically reviewed the effect of various factors on the IR drying
process such as drying rate, specific energy consumption, effective moisture diffusivity,
and activation energy during drying of various food materials.
Description
Keywords
Research Subject Categories::TECHNOLOGY::Electrical engineering, electronics and photonics::Electrical engineering
Citation
Journal of Food Process Engineering, e13810. https:// doi.org/10.1111/jfpe.13810