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Purebasic peek3/16/2023 ![]() This heating technique is especially suitable for drying thin layers of substance with a large surface area exposed to radiation ( Salehi and Kashaninejad, 2018). The application of infrared heating to drying food is of special interest recently, a technique based on the property of water to absorb infrared radiation. This results in low drying yields and high operating costs, therefore, it is essential to research and develop new drying methods adapted to the new emerging technologies in the world, allowing to solve the limitations of conventional drying while satisfying the quality and stability requirements of the product, and at the same time reducing operating costs and energy expenditure ( Mujumdar and Law, 2010 Qadri et al., 2019). On the other hand, color change in dehydrated products is a factor and parameter that determines the final quality, being the most important from the point of view of a consumer ( Rubiano et al., 2016), this is due to biochemical browning reactions during drying modifying not only color but also flavor, texture and even showing losses in nutritional value ( Marzec et al., 2020). The best-known types of drying are natural convection drying, radiation drying, forced convection drying, refractive window drying, and spray drying ( Collazo et al., 2018).Ĭonventional drying methods present limitations, such as, product quality is not uniform due to excessive drying times, in turn, drying time is prolonged due to low energy efficiencies between the drying medium and the raw material ( Mujumdar and Law, 2010). The unit operation of drying is an important operation for the preservation of food and non-food products, likewise, to give added value to different raw materials or by-products of it ( Collazo et al., 2018 Guiné, 2018 Zhou and Wang, 2018) this process decreases the amount of water in a product to eliminate or reduce microbial activity that may alter it, extending its shelf life ( Omolola et al., 2015), but rather seeks to preserve its nutritional and organoleptic characteristics for the consumer, reduce packaging, transportation, storage, and processing costs ( Xia and Mujumdar, 2020). Recent applications were found in Carrot, Chicken, Sea Cucumber, Goji Berry, Peppermint Leaf, Quince, Potato, Blueberry, Aquatic Products, Banana Slices, Grape Pomace, Blueberry, Apple, Mushroom, Wheat, and Mushroom Slices, mathematical models with application in EHD drying were also found, such as Henderson and Pabis, Page, Logarithmic, Quadratic, Newton/Lewis, Diffusion and exponential. In this article, a review was carried out through Scopus using a search equation with the keywords “Electrohydrodynamic drying,” “food” and “AGRI” which resulted in a total of 145 articles which were analyzed through in-depth reading, analyzing aspects such as year, author, keywords, countries, quartile, journal, relationship with agroindustry, mathematical models used and applications in agro-industrial products, this analysis was complemented with the application of Vantage Point software through co-occurrence matrices and cluster analysis. Drying is performed through different traditional methods, one of the most recently studied is the electrohydrodynamic drying EHD which uses an electric field that allows decreasing the processing time thus increasing the drying speed of raw materials and consuming less energy. ![]() ![]() In agribusiness, drying is a unitary operation that optimizes the production and preservation of products and raw materials. Faculty of Agroindustrial Engineering, Department of Antioquia, Universidad Pontificia Bolivariana, Medellín, Colombia.Kevin Daniel Ciprian Foronda, Delcy Camila Gafaro Garcés, Laura Restrepo Rendón, Yeyner Yamphier Mendoza Alvites, Joana Paola Ricardo Sagra, Gina Lia Orozco Mendoza and Jhon Wilder Zartha Sossa *
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