Journal of Biosystems Engineering

Korean Society for Agricultural Machinery (한국농업기계학회)
권호 표지
DOI QR코드

DOI QR Code

Drying Characteristics of Agricultural Products under Different Drying Methods: A Review

  • Lee, Seung Hyun (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Park, Jeong Gil (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Lee, Dong Young (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Kandpal, Lalit Mohan (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Cho, Byoung-Kwan (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Hong, Soon-jung (Smart Farming Education Team, Rural Human Source Development Center) ;
  • Jun, Soojin (Department of Human Nutrition, Food and Animal Sciences, University of Hawaii)
  • Received : 2016.11.13
  • Accepted : 2016.11.25
  • Published : 2016.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: Drying is one of the most widely used methods for preserving agricultural products or food. The main purpose of drying agricultural products is to reduce their water content for minimizing microbial spoilage and deterioration reaction during storage. Methods: Although numerous drying methods are successfully applied to dehydrate various agricultural products with little drying time, the final quality of dried samples in terms of appearance and shape cannot be guaranteed. Therefore, based on published literature, this review was conducted to study the drying characteristics of various agricultural products when different drying methods were applied. Results: An increase in the drying power of sources-for example, increase in hot air temperature or velocity, infrared or microwave power-and the combination of drying power levels can reduce the drying time of various agricultural products. In addition, energy efficiency in drying significantly relies on the compositions of the dried samples and drying conditions. Conclusions: The drying power source is the key factor to control entire drying process of different samples and final product quality. In addition, an appropriate drying method should be selected depending on the compositions of the agricultural products.

Keywords

References

  1. Aboltins, A. and J. Palabinskis. 2016. Fruit drying process investigation in infrared film dryer. Agronomy Research 14(1):5-13.
  2. Alibas, I. 2014. Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy. Food Science and Technology (Campinas) 34(2):394-401. https://doi.org/10.1590/S0101-20612014005000030
  3. Arikan, M. F., Z. Ayhan, Y. Soysal and O. Esturk. 2012. Drying characteristics and quality parameters of microwave-dried grated carrots. Food and Bioprocess Technology 5(8):3217-3229. https://doi.org/10.1007/s11947-011-0682-8
  4. Asami, D. K., Y. J. Hong, D. M. Barrett. and A. E. Mitchell. 2003. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. Journal of Agricultural and Food Chemistry 51(5):1237-1241.
  5. Baysal, T., F. Icier, S. Ersus and H. Yildiz 2003. Effects of microwave and infrared drying on the quality of carrot and garlic. European Food Research and Technology 218(1):68-73. https://doi.org/10.1007/s00217-003-0791-3
  6. Chen, G., W. Wang and A. S. Mujumdar 2001. Theoretical study of microwave heating patterns on batch fluidized bed drying of porous material. Chemical Engineering Science 56(24):6823-6835. https://doi.org/10.1016/S0009-2509(01)00320-7
  7. Cho, B. K., I. S. Beak, N. G. Lee and C. H. Mo 2011. Study on bruise detection of 'Fuji'apple using hyperspectral reflectance imagery. Journal of Biosystems Engineering 36(6):484-490. https://doi.org/10.5307/JBE.2011.36.6.484
  8. Darvishi, H., A. R. Asl, A. Asghari, M. Azadbakht, G. Najafi and J. Khodaei 2014. Study of the drying kinetics of pepper. Journal of the Saudi Society of Agricultural Sciences 13(2):130-138. https://doi.org/10.1016/j.jssas.2013.03.002
  9. Dev, S. R. S., P. Geetha, V. Orsat, Y. Gariepy and G. S. V. Raghavan 2011. Effects of microwave-assisted hot air drying and conventional hot air drying on the drying kinetics, color, rehydration, and volatiles of Moringa oleifera. Drying Technology 29(12):1452-1458. https://doi.org/10.1080/07373937.2011.587926
  10. Dondee, S., N. Meeso, S. Soponronnarit and S. Siriamornpun 2011. Reducing cracking and breakage of soybean grains under combined near-infrared radiation and fluidized-bed drying. Journal of Food Engineering 104(1):6-13. https://doi.org/10.1016/j.jfoodeng.2010.11.018
  11. Doymaz, I. 2012. Infrared drying of sweet potato (Ipomoea batatas L.) slices. Journal of Food Science and Technology 49(6):760-766. https://doi.org/10.1007/s13197-010-0217-8
  12. Doymaz, I. 2015. Infrared drying kinetics and quality characteristics of carrot slices. Journal of Food Processing and Preservation 39(6):2738-2745. https://doi.org/10.1111/jfpp.12524
  13. Doymaz, I. and E. GOL 2011. Convective drying characteristics of eggplant slices. Journal of Food Process Engineering 34(4):1234-1252. https://doi.org/10.1111/j.1745-4530.2009.00426.x
  14. Doymaz, I. and O. Ismail 2011. Drying characteristics of sweet cherry. Food and Bioproducts Processing 89(1):31-38. https://doi.org/10.1016/j.fbp.2010.03.006
  15. Erdem, T., S. Karaaslan, S. Oztekin, Z. Sahan and H. Ciftci 2014. Microwave drying of orange peels and its mathematical models. Tarim Makinalari Bilimi Dergisi 10(4):392-333.
  16. Flink, J. and M. Karel 1970. Retention of organic volatiles in freeze-dried solutions of carbohydrates. Journal of Agricultural and Food Chemistry 18(2):295-297. https://doi.org/10.1021/jf60168a014
  17. Jaturonglumlert, S. and T. Kiatsiriroat 2010. Heat and mass transfer in combined convective and far-infrared drying of fruit leather. Journal of Food Engineering 100(2):254-260. https://doi.org/10.1016/j.jfoodeng.2010.04.007
  18. Jiao, A., X. Xu and Z. Jin 2014. Modelling of dehydration-rehydration of instant rice in combined microwave-hot air drying. Food and Bioproducts Processing, 92(3):259-265. https://doi.org/10.1016/j.fbp.2013.08.002
  19. Kone, K. Y., C. Druon, E. Z. Gnimpieba, M. Delmotte, A. Duquenoy and J. C. Laguerre 2013. Power density control in microwave assisted air drying to improve quality of food. Journal of Food Engineering 119(4):750-757. https://doi.org/10.1016/j.jfoodeng.2013.06.044
  20. Lampinen, M. J., K. T. Ojala and E. Koski 1991. Modeling and measurements of infrared dryers for coated paper. Drying Technology 9(4):973-1017. https://doi.org/10.1080/07373939108916730
  21. Li, Z., G. S. V. Raghavan and V. Orsat, 2010. Temperature and power control in microwave drying. Journal of Food Engineering 97(4):478-483. https://doi.org/10.1016/j.jfoodeng.2009.11.004
  22. Lin, T. M., T. D. Durance and C. H. Scaman 1998. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International 31(2):111-117. https://doi.org/10.1016/S0963-9969(98)00070-2
  23. Maskan, M. 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering 48(2):169-175. https://doi.org/10.1016/S0260-8774(00)00154-0
  24. Mazza, G. and M. LeMaguer 1980. Dehydration of onion:some theoretical and practical considerations. International Journal of Food Science and Technology 15(2):181-194. https://doi.org/10.1111/j.1365-2621.1980.tb00930.x
  25. Midilli, A., H. Kucuk and Z. Yapar 2002. A new model for single-layer drying. Drying Technology 20(7):1503-1513. https://doi.org/10.1081/DRT-120005864
  26. Motevali, A., S. Minaei, M. H. Khoshtaghaza and H. Amirnejat, 2011. Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy 36(11):6433-6441. https://doi.org/10.1016/j.energy.2011.09.024
  27. Nasiroglu, S. and H. Kocabiyik 2009. Thin-layer infrared radiation drying of red pepper slices. Journal of Food Process Engineering 32(1):1-16. https://doi.org/10.1111/j.1745-4530.2007.00195.x
  28. Navari, P., J. Andrieu and A. Gevaudan 1992. Studies on infrared and convective drying of non hygroscopic solids. Drying 92:685-694.
  29. Nimmanpipug, N. and N. Therdthai 2013. Effect of osmotic dehydration time on hot air drying and microwave vacuum drying of papaya. Food and Applied Bioscience Journal 1(1):1-10. https://doi.org/10.1016/j.fbio.2013.04.003
  30. Nowak, D. and P. P. Lewicki 2004. Infrared drying of apple slices. Innovative Food Science and Emerging Technologies 5(3):353-360. https://doi.org/10.1016/j.ifset.2004.03.003
  31. Oetjen, G. W. 2000. Freeze-drying. Encyclopedia of Separation Science. London, UK:Elsevier Science, 1023-1034.
  32. Ozkan, I. A., B. Akbudak and N. Akbudak 2007. Microwave drying characteristics of spinach. Journal of Food Engineering 78(2):577-583. https://doi.org/10.1016/j.jfoodeng.2005.10.026
  33. Paengkanya, S., S. Soponronnarit and A. Nathakaranakule 2015. Application of microwaves for drying of durian chips. Food and Bioproducts Processing 96:1-11. https://doi.org/10.1016/j.fbp.2015.06.001
  34. Park, B. S., T. H. Kang, J. H. Lee, J. M. Choi and C. S. Han 2015. Drying characteristics of radishes using far infrared ray dryer. Journal of Biosystems Engineering 40(1):61-66. https://doi.org/10.5307/JBE.2015.40.1.061
  35. Ranjbaran, M. and D. Zare, 2013. Simulation of energetic-and exergetic performance of microwave-assisted fluidized bed drying of soybeans. Energy 59:484-493. https://doi.org/10.1016/j.energy.2013.06.057
  36. Ratti, C. 1994. Shrinkage during drying of foodstuffs. Journal of Food Engineering 23(1):91-105. https://doi.org/10.1016/0260-8774(94)90125-2
  37. Sakai, N. and T. Hanzawa 1994. Applications and advances in far-infrared heating in Japan. Trends in Food Science and Technology 5(11):357-362. https://doi.org/10.1016/0924-2244(94)90213-5
  38. Salim, M., N. Salina, Y. Gariepy and V. Raghavan 2016. Hot air drying and microwave-assisted hot air drying of broccoli stalk slices (Brassica oleracea L. Var. Italica). Journal of Food Processing and Preservation. Version of Record online : 15 JUN 2016. Doi:10.1111/jfpp.12905.
  39. Simal, S., E. Deya, M. Frau and C. Rossello 1997. Simple modelling of air drying curves of fresh and osmotically pre-dehydrated apple cubes. Journal of Food Engineering 33(1):139-150. https://doi.org/10.1016/S0260-8774(97)00049-6
  40. Singh, N. J. and R. K. Pandey 2012. Convective air drying characteristics of sweet potato cube (Ipomoea batatas L.). Food and Bioproducts Processing 90(2):317-322. https://doi.org/10.1016/j.fbp.2011.06.006
  41. Thijssen, H. A. C. 1971. Flavour retention in drying preconcentrated food liquids. Journal of Applied Chemistry and Biotechnology, 21(12):372-377. https://doi.org/10.1002/jctb.5020211208
  42. Togrul, H. 2006. Suitable drying model for infrared drying of carrot. Journal of Food Engineering 77(3):610-619. https://doi.org/10.1016/j.jfoodeng.2005.07.020
  43. Tulek, Y. 2011. Drying kinetics of oyster mushroom (Pleurotus ostreatus) in a convective hot air dryer. Journal of Agricultural Science and Technology 13:655-664.
  44. Wang, J. and K. Sheng, 2006. Far-infrared and microwave drying of peach. LWT-Food Science and Technology 39(3):247-255. https://doi.org/10.1016/j.lwt.2005.02.001
  45. Wang, J. and Y. S. Xi, 2005. Drying characteristics and drying quality of carrot using a two-stage microwave process. Journal of food Engineering 68(4):505-511. https://doi.org/10.1016/j.jfoodeng.2004.06.027
  46. Wang, J., J. S. Wang and Y. Yu 2007. Microwave drying characteristics and dried quality of pumpkin. International Journal of Food Science and Technology 42(2):148-156. https://doi.org/10.1111/j.1365-2621.2006.01170.x
  47. Wojdylo, A., A. Figiel, K. Lech, P. Nowicka and J. Oszmianski 2014. Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology 7(3):829-841. https://doi.org/10.1007/s11947-013-1130-8
  48. World Health Organization. 1988. Food irradiation:a technique for preserving and improving the safety of food. World Health Organization, p.11.
  49. Wu, B., H. Ma, W. Qu, B. Wang, X. Zhang, P. Wang, J. Wang, G. G. Atungulu and Z. Pan 2014. Catalytic infrared and hot air dehydration of carrot slices. Journal of Food Process Engineering 37(2):111-121. https://doi.org/10.1111/jfpe.12066
  50. Zarein, M., S. H. Samadi and B. Ghobadian 2015. Investigation of microwave dryer effect on energy efficiency during drying of apple slices. Journal of the Saudi Society of Agricultural Sciences 14(1):41-47. https://doi.org/10.1016/j.jssas.2013.06.002
  51. Zhao, D., C. Zhao, H. Tao, K. An, S. Ding and Z. Wang 2013. The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh. International Journal of Food Science and Technology 48(8):1589-1595. https://doi.org/10.1111/ijfs.12128
  52. Zhu, A. and X. Shen 2014. The model and mass transfer characteristics of convection drying of peach slices. International Journal of Heat and Mass Transfer 72: 345-351. https://doi.org/10.1016/j.ijheatmasstransfer.2014.01.001
  53. Zlatanovic, I., M. Komatina and D. Antonijevic 2013. Lowtemperature convective drying of apple cubes. Applied Thermal Engineering 53(1):114-123. https://doi.org/10.1016/j.applthermaleng.2013.01.012