دانلود Intermittent drying of food products: A critical review

ترجمه Intermittent drying of food products: A critical review
قیمت : 255,000 ریال
شناسه محصول : 2009198
نویسنده/ناشر/نام مجله : Journal of Food Engineering
سال انتشار: 2014
تعداد صفحات انگليسي : 10
نوع فایل های ضمیمه : Pdf+Word
حجم فایل : 654 Kb
کلمه عبور همه فایلها : www.daneshgahi.com
عنوان انگليسي : Intermittent drying of food products: A critical review

چکیده

Abstract

Drying is very energy intensive process and consumes about 20–25% of the energy used by food processing industry. The energy efficiency of the process and quality of dried product are two key factors in food drying. Global energy crisis and demand for quality dried food further challenge researchers to explore innovative techniques in food drying to address these issues. Intermittent drying is considered one of the promising solutions for improving energy efficiency and product quality without increasing the capital cost of the drier. Intermittent drying has already received much attention. However, a comprehensive review of recent progresses and overall assessment of energy efficiency and product quality in intermittent drying is lacking. The objective of this article is to discuss, analyze and evaluate the recent advances in intermittent drying research with energy efficiency and product quality as standpoint. Current available modelling techniques for intermittent drying are reviewed and their merits and demerits are analyzed. Moreover, intermittent application of ultrasound, infrared (IR) and microwave in combined drying technology have been reviewed and discussed. In this review article the gaps in the current literature are highlighted, some important future scopes for theoretical and experimental studies are identified and the direction of further research is suggested.

Keywords: drying of food products
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