Journal
DRYING TECHNOLOGY
Volume 33, Issue 13, Pages 1590-1600Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2015.1012267
Keywords
Combined drying technology; Energy-saving; Fresh foods; High-quality; New developments
Categories
Funding
- China 863 HI-TECH Research and Development Program [2011AA100802]
- Achievement-Guided Key Project of Jiangsu Province Academy of Agriculture Science, China [cx(14)2055-3]
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Combined drying technique can merge the advantages of various drying methods and minimize the limitations of single drying methods, which have the potential to develop an efficient and economical, and high-quality modular dryer for perishable fresh foods. This article reviews evaluation of food high-quality drying and examples of energy-saving techniques in drying technology, then focuses on some novel combined drying technologies with energy-saving characteristics recently developed for dehydration of fresh foods, which include infrared-, microwave-, and radio frequency-related combined drying techniques. Recommendations are also made for future research and development.
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