recent developments in drying of food products -

Issues in Freeze Drying of Aqueous Solutions

2012-3-1Abstract: Freeze drying or lyophilization of aqueous solutions is widely used in pharmaceutical industry The increased importance of the process is gaining a worldwide interest of research A growing body of literature has demonstrated that the scientific

Understanding on food drying: safety/quality efficiency and

2017-12-27A comprehensive review of recent developments in this area can be for better and deep understanding of food drying Some new technologies with combined drying characteristics have been developed to meet these special requirements on efficiency energy consumption safety and quality

Drying of Biopharmaceuticals: Recent Developments New

2 1 Spray Drying Several spray dried food powders are commercially available in the market today including powdered milk whey and egg products The spray drying process is conceptually simple a solution is fed through an atom-izer to create a spray which is exposed to a heated gas stream to promote rapid evaporation

Recent developments in drying of food products

2017-5-1Drying is a dehydration process to preserve agricultural products for long period usage The most common and cheapest method is open sun drying in which the products are simply laid on ground road mats roof etc But the open sun drying has some disadvantages like dependent on good weather contamination by dust birds and animals consume a considerable quantity slow drying rate and

Recent Developments in Microwave

Recent Developments in Microwave-Assisted Drying of Vegetables Fruits and Aquatic Products—Drying Kinetics and Quality Considerations This article provides a capsule summary of very recent RD carried out in the Food Sciences Key Laboratory of Jiangnan University Wuxi China

Modern Developments in the Spray

2020-5-23Title: Modern Developments in the Spray-Drying Industries VOLUME: 4 ISSUE: 2 Author(s):Eduard A Stefanescu and Erick Soto-Cantu Affiliation:Department of Materials Science and Engineering Iowa State University Ames IA 50011 USA Keywords:Spray-drying microcapsules controlled release detergent pesticide catalyst Abstract: The objective of this literature review is to

Recent Innovative Techniques for Developments of Solar

2018-12-7agricultural products in order to improve shelf life Key Words: Solar dryer modeling techniques recent developments advancements in solar dryer efficiency 1 INTRODUCTION Agricultural products are produced in high amounts but they cannot be consumed immediately however many of these products can be preserved by means of special processing

Drying of Biopharmaceuticals: Recent Developments

2019-5-2Furthermore freeze- drying is a batch process which may be challenging to adapt and implement with the recent push for continuous manufacturing These limitations have led to the search for next-generation drying technologies that can be applied to the manufacture of biotherapeutic products

Drying Technologies for Foods: Fundamentals and

2018-11-26Drying is an important unit operation used in industry for processing and preservation of food products Although a large volume of technical literature is available on drying of foods it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems This book will aid processors in their search for cost-effective and

Foods

Special Issue Recent Developments in the Applications of Fingerprinting Technology in the Food Field To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying volatile compounds of L edodes were Authentication and certification of geographic origin of agri-food products is a

Drying in food industry

2017-10-9Drying is defined as the application of heat under controlled conditions to remove the water present in foods by evaporation to yield solid products It differs from evaporation which yields concentrated liquid products The main purpose of drying is to extend the shelf-life of foods by reducing their in-water activity

Recent developments in functional bakery products and

2 Recent advances in the development of fuctional bakery products The father of modern medicine Hippocrates declared 2500 years ago that food intake may be beneficial to health: " Let food be thy medicine and medicine be thy food " In modern food industry a new food category called "functional foods" emerged as a result of the

Advances in Spray

2019-7-17Some of these enriched food products have been launched into the market in the United States Europe Canada Australia and Japan as well as in other countries Readers are referred to a recent article that listed some of the commercial food products containing encapsulated fish-oil powders (Encina et al 2016)

Freeze Drying: Worldwide

Freeze-drying coupled with a microwave heat source speeds up the drying rate and yields good quality products provided the operating unit is designed and operated to achieve the potential for an absence of hot spot developments This review is a survey of recent developments in the modeling and experimental results on microwave-assisted freeze

Intermittent and Nonstationary Drying Technologies

2017-9-18His recent research activities include drying of herbal product using heat pump-assisted solar drying and heat pump-assisted drying edible birdnest drying using low-temperature drying technique He has recently completed an industrial project in fabricating and installing an industrial-scale heat pump drying system for the drying of medical grade filter paper

Our top six new innovative food technologies

Drying is an energy intensive process because it uses high temperatures or long drying times which can mean thermal degradation in the food and inferior product quality We've invented an ultrasound-based drying technology that uses sound waves low temperatures and reduced drying times to dry food products far more gently with less energy

Recent developments in manufacturing emulsions and

2017-3-14*Corresponding author Recent developments in manufacturing emulsions and particulate products using membranes Goran T Vladisavljević1* Richard A Williams2 1Institute of Food Technology and Biochemistry Faculty of Agriculture University of Belgrade P O Box 127 YU-11081 Belgrade-Zemun Serbia Montenegro

Our top six new innovative food technologies

Drying is an energy intensive process because it uses high temperatures or long drying times which can mean thermal degradation in the food and inferior product quality We've invented an ultrasound-based drying technology that uses sound waves low temperatures and reduced drying times to dry food products far more gently with less energy

SOLAR DRYING

2017-1-26Drying particularly of crops is an important human activity and globally the use of dried products is widespread For preservation quality improvement and processing purposes moisture must often be removed from both organic and inorganic materials Sun drying and mechanical dehydration using fossil fuels are the most common technologies used

RECENT DEVELOPMENTS IN CASSAVA STARCH AND

2007-8-9RECENT DEVELOPMENTS IN CASSAVA STARCH AND DERIVED PRODUCTS USED IN FOOD PROCESSING IN INDONESIA N Richana1 J Wargiono2 and Nasir Saleh3 ABSTRACT Annual cassava starch production in Indonesia during the past ten years was about 0 35 million tonnes Cassava starch is presently utilized mainly for food processing such as in the

Food Drying Science And Technology

food drying science and technology products Reviews the principles and recent applications of superheated steam drying The first four chapters deal with recent developments in field-assisted drying technologies These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying for example

RECENT DEVELOPMENTS IN CASSAVA STARCH AND

2007-8-9RECENT DEVELOPMENTS IN CASSAVA STARCH AND DERIVED PRODUCTS USED IN FOOD PROCESSING IN INDONESIA N Richana1 J Wargiono2 and Nasir Saleh3 ABSTRACT Annual cassava starch production in Indonesia during the past ten years was about 0 35 million tonnes Cassava starch is presently utilized mainly for food processing such as in the

Novel Drying Techniques for Spices and Herbs: a

2017-7-15Spices and herbs are important parts of human daily food consumption and play an essential role in seasoning and/or preserving food curing illness and enhancing cosmetics Proper processing is necessary because the fresh produce has high moisture content and often high load of microorganisms Dehydration is the most common method used to lower moisture content and hence the water activity

US3438792A

US3438792A US3438792DA US3438792A US 3438792 A US3438792 A US 3438792A US 3438792D A US3438792D A US 3438792DA US 3438792 A US3438792 A US 3438792A Authority US United States Prior art keywords product drying air freeze water Prior art date 1965-12-28 Legal status (The legal status is an assumption and is not a legal conclusion

Recent developments in functional bakery products and

2 Recent advances in the development of fuctional bakery products The father of modern medicine Hippocrates declared 2500 years ago that food intake may be beneficial to health: " Let food be thy medicine and medicine be thy food " In modern food industry a new food category called "functional foods" emerged as a result of the

Drying in food industry

2017-10-9Drying is defined as the application of heat under controlled conditions to remove the water present in foods by evaporation to yield solid products It differs from evaporation which yields concentrated liquid products The main purpose of drying is to extend the shelf-life of foods by reducing their in-water activity

Effects of Freeze Vacuum Drying Combined with Hot

In this study freeze vacuum drying (FVD) hot air drying (AD) and FVD combined with AD (FVD-AD) were used to dry kiwifruits Dried products were analyzed comprehensively on their sensory quality active components moisture mobility odors and microstructure Results showed that the FVD-AD saved time by 38 22% compared with FVD while maintaining an acceptable product quality