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Non-thermal hybrid drying of fruits and vegetables: a review of current technologies

Fruits and vegetables are very perishable commodities that have enormous industrial and commercial importance. To preserve its quality attributes, increase shelf life, and reduce transport weight, fruit and vegetable can be processed by drying. Over the years, conventional drying techniques have bee...

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Main Authors: Onwude, Daniel I., Hashim, Norhashila, Janius, Rimfiel, Abdan, Khalina, Chen, Guangnan, Oladejo, Ayobami O.
Format: Article
Language:English
Published: Elsevier 2017
Online Access:http://psasir.upm.edu.my/id/eprint/62547/1/THERMAL.pdf
http://psasir.upm.edu.my/id/eprint/62547/
https://www.sciencedirect.com/science/article/pii/S1466856417300152#!
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spelling my.upm.eprints.625472020-12-03T20:29:01Z http://psasir.upm.edu.my/id/eprint/62547/ Non-thermal hybrid drying of fruits and vegetables: a review of current technologies Onwude, Daniel I. Hashim, Norhashila Janius, Rimfiel Abdan, Khalina Chen, Guangnan Oladejo, Ayobami O. Fruits and vegetables are very perishable commodities that have enormous industrial and commercial importance. To preserve its quality attributes, increase shelf life, and reduce transport weight, fruit and vegetable can be processed by drying. Over the years, conventional drying techniques have been widely applied, both industrially and commercially for the processing and preservation of fruits and vegetables. However, most of the conventional techniques are time and energy consuming, and affect important quality attributes of final products. Recently, there has been increased interest in the use of non-thermal drying methods in combination with other conventional drying techniques for preserving fruits and vegetables. These methods have been reported to enhance the quality attributes of dried products, reduce drying time and energy demand, and increase the overall drying efficiency. In this regard, the development of a cost effective non-thermal hybrid drying systems, such as combined ultrasound (US) and hot-air drying, ultraviolet (UV) and hot-air drying, and pulse electric field (PEF) and hot-air drying have recently been researched on. These drying techniques have become potential substitute for conventional industrial and commercial dryers, owing to their advantage of producing quality dried fruit and vegetable products, with reduced drying time and energy consumption. This study therefore attempts to highlight recent developments of the commonly used non-thermal combined convective hot-air drying (CHAD) techniques for fruits and vegetables, with emphasis on drying time, drying rate, quality attributes of products, and modelling approach. This study further highlights the primary constraints for industrial application of this technology as the inadequate medium of transmission for power ultrasound, cost of design and installation, and the limited study on (UV) and PEF assisted CHAD. The necessity for conducting more detailed studies on non-thermal assisted convective hot-air drying of fruits and vegetables was emphasized. Elsevier 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/62547/1/THERMAL.pdf Onwude, Daniel I. and Hashim, Norhashila and Janius, Rimfiel and Abdan, Khalina and Chen, Guangnan and Oladejo, Ayobami O. (2017) Non-thermal hybrid drying of fruits and vegetables: a review of current technologies. Innovative Food Science & Emerging Technologies, 43. 223 - 238. ISSN 1466-8564 https://www.sciencedirect.com/science/article/pii/S1466856417300152#! 10.1016/j.ifset.2017.08.010
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Fruits and vegetables are very perishable commodities that have enormous industrial and commercial importance. To preserve its quality attributes, increase shelf life, and reduce transport weight, fruit and vegetable can be processed by drying. Over the years, conventional drying techniques have been widely applied, both industrially and commercially for the processing and preservation of fruits and vegetables. However, most of the conventional techniques are time and energy consuming, and affect important quality attributes of final products. Recently, there has been increased interest in the use of non-thermal drying methods in combination with other conventional drying techniques for preserving fruits and vegetables. These methods have been reported to enhance the quality attributes of dried products, reduce drying time and energy demand, and increase the overall drying efficiency. In this regard, the development of a cost effective non-thermal hybrid drying systems, such as combined ultrasound (US) and hot-air drying, ultraviolet (UV) and hot-air drying, and pulse electric field (PEF) and hot-air drying have recently been researched on. These drying techniques have become potential substitute for conventional industrial and commercial dryers, owing to their advantage of producing quality dried fruit and vegetable products, with reduced drying time and energy consumption. This study therefore attempts to highlight recent developments of the commonly used non-thermal combined convective hot-air drying (CHAD) techniques for fruits and vegetables, with emphasis on drying time, drying rate, quality attributes of products, and modelling approach. This study further highlights the primary constraints for industrial application of this technology as the inadequate medium of transmission for power ultrasound, cost of design and installation, and the limited study on (UV) and PEF assisted CHAD. The necessity for conducting more detailed studies on non-thermal assisted convective hot-air drying of fruits and vegetables was emphasized.
format Article
author Onwude, Daniel I.
Hashim, Norhashila
Janius, Rimfiel
Abdan, Khalina
Chen, Guangnan
Oladejo, Ayobami O.
spellingShingle Onwude, Daniel I.
Hashim, Norhashila
Janius, Rimfiel
Abdan, Khalina
Chen, Guangnan
Oladejo, Ayobami O.
Non-thermal hybrid drying of fruits and vegetables: a review of current technologies
author_facet Onwude, Daniel I.
Hashim, Norhashila
Janius, Rimfiel
Abdan, Khalina
Chen, Guangnan
Oladejo, Ayobami O.
author_sort Onwude, Daniel I.
title Non-thermal hybrid drying of fruits and vegetables: a review of current technologies
title_short Non-thermal hybrid drying of fruits and vegetables: a review of current technologies
title_full Non-thermal hybrid drying of fruits and vegetables: a review of current technologies
title_fullStr Non-thermal hybrid drying of fruits and vegetables: a review of current technologies
title_full_unstemmed Non-thermal hybrid drying of fruits and vegetables: a review of current technologies
title_sort non-thermal hybrid drying of fruits and vegetables: a review of current technologies
publisher Elsevier
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/62547/1/THERMAL.pdf
http://psasir.upm.edu.my/id/eprint/62547/
https://www.sciencedirect.com/science/article/pii/S1466856417300152#!
_version_ 1687395144321466368
score 13.211869

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