Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention
worldwide having features very similar to fresh food products, but with a longer shelf life …

The convective drying of fruits is the most implemented drying technique to stabilize fruits
and to increase their shelf life. The mathematical modelling of drying is a useful tool in …

The drying of foods is hugely important technique for the food industry and offers
possibilities for ingredient development and novel products to consumers. In recent years …

The pursuit of sustainable hydrocarbon alternatives to fossil fuels has prompted an
acceleration in the development of new technologies for biomass processing. Microwave …

The A. sessiliflorus fruits have garnered attention among researchers for their medicinal and
nutritional properties. However, traditional hot air drying (HAD) suffers from drawbacks …

Recent advances in conventional drying of foods. Page 1 http://www.alliedacademies.org/food-technology-and-preservation/
J Food Technol Pres 2016 Volume 1 Issue 1 25 Research Article Introduction Drying is the …

Food products are dried to improve their shelf-life, reduce packaging costs, lower shipping
weights, enhance appearance, to attempt to encapsulate original flavor and maintain …

Nanostructured products are an actively growing area for food research, but there is little
information on the sustainability of processes used to make these products. In this Review …

Energy consumption is one of the major parameters necessary to design any process
equipment. Drying is a thermodynamic process used to control moisture concentration in the …

A new, mixed-mode, fluidized bed drying system was developed using a solar energy
system. The system was comprised of a solar air collector, a parabolic trough collector, and …