Arun S. Mujumdar

Microwave-Assisted Pulse-Spouted Vacuum Drying of Apple Cubes

Microwave-assisted pulse-spouted vacuum drying (MPSVD) of apple cubes was examined in a laboratory-scale apparatus. Aside from the drying time, structural and textural properties of the dried cube were measured. Results are compared with alternative drying techniques developed earlier in our laboratory. These include microwave-spouted bed drying (MSBD), microwave vacuum drying (MVD), and conventional vacuum drying (VD). Comparison is made in terms of the key quality parameters, viz. color, texture, apparent density, rehydration property, and sensory evaluation. Over the range of operating conditions tested, MPSVD apple cubes had the best color and significantly highest sensory evaluation score.

Recent Developments in Smart Drying Technology

With advances in computer, control, and sensing technologies, it is now possible to design smart dryers for certain products. In this article, a generalized definition of smart (or intelligent) drying technology is proposed and discussed. Recent developments in smart drying technology for fresh foods are reviewed. Such technology can be cost-effective in detecting and monitoring various food quality parameters which vary with time of the drying process, thus controlling the conditions of drying and producing high-quality products. Some important categories of smart drying technology are listed and discussed; these include biomimetic systems, computer vision technology, microwave dielectric spectroscopy, near infrared reflectance (NIR) spectroscopy, magnetic resonance imaging (MRI), ultrasonic techniques, electrostatic sensor technology, and control systems for the drying environment. Several applications of these smart drying technologies are analyzed. Key factors leading to the success of smart drying technologies are discussed. Developments, challenges, and applications that represent a major step toward the development of drying technology are presented.

Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

This articles provides results of an experimental investigation of three hybrid drying technologies on the drying characteristics and key quality parameters of shiitake mushroom (Lentinus edodes). The drying techniques tested at the laboratory scale are mid-infrared-assisted convection drying (MIRCD), hot air coupled with radio frequency drying (HCRFD), and hot air coupled with microwave drying (HCMD). For comparison, the standard drying technique using hot air was also tested. The quality parameters include texture, color, rehydration rate, shrinkage, nutrient retention, microstructure, etc. These four drying tests were conducted at fixed air temperature (60°C), and the power level for HCRFD, MIRCD, and HCMD was fixed at 4 W/g. The results showed that hot air coupled with microwave drying gave the shortest drying time, and mid-infrared-assisted convection and hot air coupled with radio frequency drying showed better color attributes and nutrient retention. Under the conditions tested, mid-infrared-assisted convection drying yielded minimal shrinkage (maximal rehydration) and lower hardness upon rehydration. The uniform honeycomb network and less collapsed structure of MIRCD samples can be used to explain these better quality characteristics.

Air-Drying of Seeds: A Review

Beginning with harvesting, seeds are usually subjected to a series of processes which include drying for immediate or future use. Seed quality can be influenced by several factors during drying. This article presents a review of the seed air-drying process, including mathematical models based on differential equations derived from mass and energy balances for seeds and air in fixed and moving bed dryers. The article concludes with an overview of several potential drying technologies that can be applied to seeds.

Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods

The objective of this study was to compare the drying characteristics and the quality of dried Shiitake mushroom (Lentinus edodes) cubes obtained by hot-air drying (HAD), intermediate-infrared drying (IIRD), and vacuum microwave spouted-bed drying (VMSD). Several quality parameters of products, including color, texture, and rehydration capacity, were investigated. Compared to IIRD and VMSD, HAD turn out to be the most undesirable method due to its longer drying time and poor product quality. With similar rehydration capacity, the color of the VMSD product was closest to the original material. In terms of texture, total sugar content, and sensory evaluation, the VMSD product has the best quality.

Freeze Drying of Apple Slices with and without Application of Microwaves

In this study, Fuji apple slices were dehydrated using freeze drying (FD) combined with microwave assisted with vacuum drying (VMD). The optimal parameter for the diversion point of moisture content from FD to VMD process was at the moisture level of 21%, and for VMD the optimal parameter for vacuum pressure was at 9.15 kPa and microwave power density was at a level of 3.18 w/g. The results show that the two-step technique can significantly reduce total FD time required by up to 40%, while the nutritional value of the dried apple chips remained unchanged compared to FD used alone.

Recent Developments in High-Quality Drying with Energy-Saving Characteristic for Fresh Foods

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.

Measurement Techniques to Monitor and Control Fluidization Quality in Fluidized Bed Dryers: A Review

Fluidized bed dryers (FBD) are commonly employed in many industries to dry particulate solids. FBDs provide good solids mixing, high rates of heat and mass transfer, and relative ease of material handling. For efficient operation, it is important to be able to monitor and control the fluidization regime, particle size distribution (PSD), moisture content, and bulk density as well as product chemical properties. This review provides an overview of the trends in the application of different experimental techniques to monitor and control the hydrodynamic conditions of FBDs which influence the particle physiochemical properties. This review covers a wide range of measurement techniques, including infrared moisture sensor (IR), near infrared (NIR) spectroscopy, analysis of pressure fluctuations, optical imaging techniques, acoustic emission (AE), electrical capacitance tomography (ECT), spatial filter velocimetry (SFV), Raman spectroscopy, focused beam reflectance measurement (FBRM), microwave resonance technology (MRT), triboelectric probes, positron emission particle tracking (PEPT), and some novel techniques for monitoring and control of FBDs. The present review summarizes the use of the diverse techniques and outlines their merits and limitations. Prospects for future research in this area are also identified. The measurement techniques can be used for research, development, and operation of fluidized bed equipment used in non-drying applications as well.

Application of Drying Technology to Control Aflatoxins in Foods and Feeds: A Review

Aflatoxins are secondary metabolites produced by certain species of Aspergillus, i.e., A. flavus, A. parasiticus, and the rare A. nomius, during their growth under favorable conditions of temperature and humidity. Aflatoxins are highly toxic compounds, which can cause acute and chronic toxicity in humans and animals. The incidence of aflatoxins in foods and feeds is relatively high in tropical and subtropical regions, where the warm and humid weather provides optimal condition for the growth of molds. As aflatoxins are very heat stable and cannot be easily eliminated by domestic cooking, rapid drying of agricultural products to reduce their moisture content is important, as this can avoid the favorable conditions for the growth of fungi. This article reviews general information on aflatoxins, products prone to be contaminated with aflatoxins, and the use of different drying techniques to control mold growth and aflatoxins production, as well as to reduce the contamination level of aflatoxins in food products.

Comparison of Three Blanching Treatments on the Color and Anthocyanin Level of the Microwave-Assisted Spouted Bed Drying of Purple Flesh Sweet Potato

Browning and a serious drop in anthocyanin level occur during microwave-assisted spouted bed drying (MWSB) of purple-flesh sweet potato (PFSP) cubes. Blanching pretreatment inhibits browning and also affects the drying behavior. Effects of microwave blanching (MWB), hot water blanching (HWB), and steam blanching (SB) were examined experimentally. The results showed that MWB leads to rapid peroxidase (POD) degradation, reduces the drying time, and yields highest anthocyanin level after MWSB drying. However, the color of the dried product was not as bright and purple as those obtained by HWB and SB treatments. Microwave blanching can improve the MWSB drying process to maintain the anthocyanin level in dried products while reducing the drying time.