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Foods
Special Issues
Advanced and Sustainable Food Drying Technology
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Advanced and Sustainable Food Drying Technology

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 September 2023) | Viewed by 8764

Special Issue Editors

Prof. Dr. Mohammad Uzzal Hossain Joardder

E-Mail Website
Guest Editor
1. Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh
2. Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4001, Australia
Interests: bio-transport; innovative food drying system; multiscale drying modelling; food microstructure; renewable energy
Prof. Dr. Azharul Karim

E-Mail Website
Guest Editor
School of Mechanical, Medical and Process Engineering, Science and Engineering Faculty, Queensland University of Technology, Brisbane, QLD 4001, Australia
Interests: multi-scale and physics-based modelling in drying; renewable energies and sustainable processing; artificial intelligence and advanced modelling in agri-industrial processes; nanofluid solar thermal storage; thermal storage and lean manufacturing; food quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Current food drying systems are highly energy-intensive lengthy processes and result in significant food quality deterioration. One of the main factors that affects the final quality of dried food is the selection of process parameters and drying techniques. Simultaneous heat and mass transfers take place during drying, which significantly affect the structure of the food, alter vital bioactive components, and eventually change the product's appearance. Due to their heat-sensitive nature, most food nutrients also degrade during drying. Undesired texture and visual appearance due to the drying process may reduce customer appeal for dried food.

To overcome these issues, the selection of a drying system must take energy usage, drying time, the quality of the product and overall drying cost into consideration. The development of novel drying systems has been the subject of substantial research, but relatively few studies effectively address the problems of selecting ideal drying conditions and a sustainable drying system relevant to industries. Designing sophisticated and sustainable drying systems should incorporate strategies of optimising drying conditions, determining suitable pre-treatment, using nanotechnology, and integrating artificial intelligence for real-time monitoring of the drying process. Therefore, it is recommended that scientists and researchers from relevant areas collaborate on this multidisciplinary study and share their expertise to develop advanced and sustainable drying systems.

In the Special Issue, papers based on the following themes (not exhaustive) are welcome:

  • Hybrid and smart dryers;
  • Innovative drying methods;
  • The drying of foods, seafood;
  • Mathematical modelling of the drying process;
  • Multi-scale and multiphase modelling of drying;
  • Automation in drying systems;
  • Artificial intelligence in drying systems;
  • Renewable energy based drying systems;
  • Energy and exergy analysis of drying systems;
  • Life-cycle analysis of drying systems;
  • Comprehensive drying modelling;
  • Design and performance test of innovative drying;
  • Drying process optimization;
  • Economic analysis of drying systems;
  • IoT based control in drying systems;
  • Machine learning in drying systems.

Although the submission deadline is 20 September 2023, accepted articles will be published in this special issue continuously.

Prof. Dr. Mohammad Uzzal Hossain Joardder
Prof. Dr. Azharul Karim
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • drying
  • drying conditions optimization
  • advanced drying
  • sustainable drying
  • mathematical modelling of drying

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

27 pages, 5784 KiB  
Article
A High-Efficiency Radio-Frequency-Assisted Hot-Air Drying Method for the Production of Restructured Bitter Melon and Apple Chips
by Wei Jin, Min Zhang and Arun S. Mujumdar
Foods 2024, 13(2), 197; https://doi.org/10.3390/foods13020197 - 8 Jan 2024
Cited by 7 | Viewed by 2783
Abstract
Nowadays, consumers are increasingly demanding processed food products with high levels of beneficial components. Bitter melon and apple are both nutritious foods rich in bioactive compounds. In this study, restructured bitter melon and apple chips were processed using four drying techniques: hot-air drying [...] Read more.
Nowadays, consumers are increasingly demanding processed food products with high levels of beneficial components. Bitter melon and apple are both nutritious foods rich in bioactive compounds. In this study, restructured bitter melon and apple chips were processed using four drying techniques: hot-air drying with/without exhaust air recirculation (EAR), and radio-frequency-assisted hot-air drying (RFHAD) with/without EAR. The drying characteristics, effective moisture diffusivity (Deff), specific energy consumption (SEC), total energy consumption (TEC), and some selected quality characteristics of the dehydrated chips were evaluated. The experimental results show that the application of radio frequency (RF) energy significantly facilitates water evaporation in the drying material, resulting in a significant (p < 0.05) reduction of drying duration by 31~39% over the experimental test parameters. The higher Deff values obtained from RFHAD and RFHAD + EAR were 6.062 × 10−9 to 6.889 × 10−9 m2/s, while lower SEC values ranged from 301.57 to 328.79 kW·h/kg. Furthermore, the dried products possessed better or fairly good quality (such as a lower color difference of 5.41~6.52, a lower shrinkage ratio of 18.24~19.13%, better antioxidant capacity, higher chlorophyll, total flavonoid, and total phenolic content, a lower polyphenol oxidase activity of 49.82~52.04 U·min−1g−1, smaller diameter and thickness changes, and a lower hardness of 27.75~30.48 N) compared to those of hot-air-dried chips. The combination of RF-assisted air drying and partial recirculating of dryer exhaust air achieved the highest saving in TEC of about 12.4%, along with a lower moisture absorption capacity and no deterioration of product quality attributes. This drying concept is therefore recommended for the industrial drying of several food materials. Full article
(This article belongs to the Special Issue Advanced and Sustainable Food Drying Technology)
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18 pages, 2138 KiB  
Article
Comparative Analysis of the Impact of Three Drying Methods on the Properties of Citrus reticulata Blanco cv. Dahongpao Powder and Solid Drinks
by Shunjie Li, Xiaoxue Mao, Long Guo and Zhiqin Zhou
Foods 2023, 12(13), 2514; https://doi.org/10.3390/foods12132514 - 28 Jun 2023
Cited by 6 | Viewed by 2974
Abstract
Citrus reticulata Blanco cv. Dahongpao is a traditional Chinese citrus variety. Due to the high investment in storage and transport of Citrus reticulata Blanco cv. Dahongpao and the lack of market demand, the fresh fruit is wasted. The processing of fresh fruit into [...] Read more.
Citrus reticulata Blanco cv. Dahongpao is a traditional Chinese citrus variety. Due to the high investment in storage and transport of Citrus reticulata Blanco cv. Dahongpao and the lack of market demand, the fresh fruit is wasted. The processing of fresh fruit into fruit drinks can solve the problem of storage and transport difficulties and open up new markets. Investigating the effects of different drying processes (hot air, freeze, and spray drying) on fruit powders is a crucial step in identifying a suitable production process. The experiment measured the effects of different drying methods (hot air drying, freeze drying, and spray drying) on the nutrient, bioactive substance, and physical characteristics of fruit powder. This study measured the influence of three different drying methods (hot air, freeze, and spray drying) on the nutritional, bioactive substance, and physical characteristics of fruit powder. The results showed that compared to vacuum freeze-drying at low temperature (−60 °C) and spray-drying at high temperatures (150 °C), hot air drying at 50 °C produced fruit powder with superior nutritional quality, higher levels of active substances, and better physical properties. Hot air drying produced fruit powder that had the highest content of amino acids (11.48 ± 0.08 mg/g DW), vitamin C (112.09 ± 2.86 μg/g DW), total phenols (14.78 ± 0.30 mg/g GAE DW), total flavonoids (6.45 ± 0.11 mg/g RE DW), organic acids, and antioxidant activity capacity. Additionally, this method yielded the highest amounts of zinc (8.88 ± 0.03 mg/Kg DW) and soluble sugars, low water content, high solubility, and brown coloration of the fruit powder and juice. Therefore, hot air drying is one of the best production methods for producing high-quality fruit powder in factory production. Full article
(This article belongs to the Special Issue Advanced and Sustainable Food Drying Technology)
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14 pages, 5691 KiB  
Article
Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation
by Mohammad U. H. Joardder and Azharul Karim
Foods 2023, 12(13), 2497; https://doi.org/10.3390/foods12132497 - 27 Jun 2023
Cited by 6 | Viewed by 1924
Abstract
Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, significantly affecting food structure and quality. Food properties, drying methods, [...] Read more.
Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, significantly affecting food structure and quality. Food properties, drying methods, and other drying parameters all have an impact on the microstructure of food samples, which in turn affects drying kinetics and food quality. However, no study has been undertaken to investigate the development of nano–micro-pores (NM-pores) on the cell walls and their relationship with the moisture migration mechanism. This study presents a novel investigation of the microstructural changes in food during microwave drying, with a focus on the formation of nano–micro-pores (NM-pores) on cell walls and their impact on moisture transport kinetics. The utilized hot air was maintained at a temperature of 70 °C, whereas microwave (MW) power levels of 100 W, 200 W, 300 W, and 400 W were used in microwave drying. The findings of the study indicate that the development of NM-pores occurs only during intermittent microwave drying (IMCD), while the cell wall of the food samples tends to burn or collapse in continuous microwave drying (CMD) due to the high heat generated. Additionally, no NM-pores were observed in the cell wall during convective drying. During IMCD with microwave power ranging from 100 W to 400 W, a range of pore sizes from 0.1 μm to 8.5 μm were observed. Due to the formation of NM-pores and collapses, MW drying takes around 10–20 times less time than convective drying to remove the same quantity of moisture. The effective moisture diffusivity values were found to be the highest in CMD at 4.70 × 10−07 m2/s and the lowest in CD at 2.43 × 10−09 m2/s. IMCD showed a moderate diffusivity of 2.45 × 10−08 m2/s. This study investigates the formation of NM-pores on cell walls during microwave drying and their impact on moisture transport kinetics and establishes correlations between microstructure modifications and moisture migration pathways. Full article
(This article belongs to the Special Issue Advanced and Sustainable Food Drying Technology)
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