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The Effect of Different Drying Methods on the Drying Characteristics...
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The Effect of Different Drying Methods on the Drying Characteristics and Quality of Foods

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

Deadline for manuscript submissions: 8 August 2024 | Viewed by 4151

Special Issue Editor

Prof. Dr. Adam Figiel

E-Mail Website
Guest Editor
Department of Thermal Technology and Process Engineering, Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37a, 51-630 Wroclaw, Poland
Interests: food engineering; food processing using combined drying methods; drying kinetics and energy consumption; microencapsulation and other nanotechnology as a method for nutraceuticals production; modeling the quality of plant foods using innovative drying methods and pretreatments including osmotic dehydration; development of functional food products with pro-health properties dedicated to people with civilization diseases
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing requires effective, chemical-free preservation techniques which ensure microbial safety and the quality of the final product while requiring the lowest possible amount of energy consumption. One of the oldest and most common preservation techniques is drying. However, traditional methods of drying lead to unfavourable chemical changes in the final product and require large energy inputs during the removal of residual water that is strongly bound to the structure of the raw material. Thus, numerous studies have been conducted on modern, energy-saving drying methods or their combinations limiting negative chemical and physical changes in the processed material.

This Special Issue of Foods will gather and display research on food preservation by highly advanced drying methods or their combination in which a favourable exchange of mass and energy leads to obtaining a dried product with high nutritional value and desirable sensory characteristics. Original research papers describing complete investigations or review articles highlighting recent achievements in food drying are welcome. Please note that the potential topics are not limited to the drying kinetics of raw materials of plant or animal origin in their solid or liquid state, but can include all aspects concerning the quality of dried product and energy savings. The product quality can be considered in terms of physical, textural and chemical properties as well as sensory attributes. While we expect most contributions will focus on emerging drying technologies, such as hybrid processes accompanied by ultrasounds, microwaves, electric field or vacuum conditions, papers that describe improvements in sample pre-treatment leading to dried product fortification to increase food quality are also encouraged.

Sincerely,

Prof. Dr. Adam Figiel
Guest Editor

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

  • food
  • drying methods
  • hybrid drying
  • drying kinetics
  • pre-treatment
  • energy
  • quality
  • texture
  • sensory attributes
  • functionality

Published Papers (3 papers)

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Research

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16 pages, 8943 KiB  
Article
Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques
by Kui Suo, Yabin Feng, Yang Zhang, Zhenfeng Yang, Cunshan Zhou, Wei Chen, Liyu Shi and Chunfeng Yan
Foods 2024, 13(1), 104; https://doi.org/10.3390/foods13010104 - 28 Dec 2023
Cited by 1 | Viewed by 828
Abstract
Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods—hot-air drying (HAD), infrared hot-air drying (IHAD), catalytic infrared drying (CID), relative humidity drying (RHD), pulsed [...] Read more.
Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods—hot-air drying (HAD), infrared hot-air drying (IHAD), catalytic infrared drying (CID), relative humidity drying (RHD), pulsed vacuum drying (PVD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)—on drying time and various attributes of cherry blossoms, such as appearance, bioactive compounds, antioxidant activity, α-glucosidase activity, and sensory properties. Our findings revealed that MVD recorded the shortest drying time, followed by PVD, CID, IHAD, RHD, HAD, and VFD. In qualities, VFD-dried petals exhibited superior appearance, bioactive compounds, antioxidant activity, and α-glucosidase inhibitory capability; MVD-dried petals were a close second. Furthermore, the quality of tea infusions prepared from the dried petals was found to be significantly correlated with the quality of the dried petals themselves. Regarding sensory attributes, VFD-dried petals produced tea infusions most similar in flavor and taste to those made with fresh petals and received the highest sensory evaluation scores, followed by MVD, PVD, RHD, CID, IHAD, and HAD. These results could offer a scientific foundation for the mass production of high-quality dried cherry blossoms in the future. Full article
(This article belongs to the Special Issue The Effect of Different Drying Methods on the Drying Characteristics and Quality of Foods)
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12 pages, 326 KiB  
Article
Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures
by Yaroslávia Ferreira Paiva, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Lumara Tatiely Santos Amadeu, Carolaine Gomes dos Reis, Francislaine Suelia dos Santos, Antônio Gilson Barbosa de Lima, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Daniela Dantas de Farias Leite and Thalis Leandro Bezerra de Lima
Foods 2023, 12(13), 2508; https://doi.org/10.3390/foods12132508 - 28 Jun 2023
Cited by 1 | Viewed by 1132
Abstract
Foam mat drying is a widely used technique for liquid products because it has a number of advantages; however, for an efficient process, the choice of additives and temperatures is extremely important. The objective of this study was to evaluate the effect of [...] Read more.
Foam mat drying is a widely used technique for liquid products because it has a number of advantages; however, for an efficient process, the choice of additives and temperatures is extremely important. The objective of this study was to evaluate the effect of additives and drying temperatures on the powders obtained from the blend of tropical red fruits, such as acerola, guava, and pitanga. The foam formulations were prepared by mixing the pulps of the three fruits in equal proportions (1:1:1), all added with 6% albumin and 1% stabilizing agent: E1, gum Arabic; E2, guar gum; E3, gelatin. The combinations were subjected to beating, and subsequently, they were dried in an oven with forced air circulation at four temperatures (50 to 80 °C), with a mat thickness of 0.5 cm. The obtained powders showed low levels of water and water activity and high levels of bioactive compounds, colors with a predominance of yellow, intermediate cohesiveness, poor fluidity, and solubility above 50%. The best temperature for obtaining the powders was 60 °C. The formulation that produced the best results for the production of the tropical red fruit blend powder was the combination of albumin and gelatin. Full article
(This article belongs to the Special Issue The Effect of Different Drying Methods on the Drying Characteristics and Quality of Foods)

Review

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19 pages, 2424 KiB  
Review
Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities
by Chibuzo Stanley Nwankwo, Endurance Oghogho Okpomor, Nesa Dibagar, Marta Wodecki, Wiktor Zwierz and Adam Figiel
Foods 2023, 12(18), 3437; https://doi.org/10.3390/foods12183437 - 15 Sep 2023
Cited by 2 | Viewed by 1874
Abstract
Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry is still challenging owing to their prolonged drying duration, extraordinary [...] Read more.
Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry is still challenging owing to their prolonged drying duration, extraordinary energy usage, and high process cost. Therefore, the need to upgrade or develop conventional freeze-dryers for common or sophisticated food structures is ever-increasing. Enhancements to the freeze-drying process can significantly speed up drying and reduce energy consumption while maintaining phytochemicals, physical quality, and sensory attributes in final products. To overcome the downsides of conventional freeze-drying, hybrid freeze-drying methods were introduced with a great potential to provide food products at shorter drying durations, lower costs, and environmental friendliness while resulting in the same nutritive and sensory qualities as that of conventional freeze-drying in special circumstances. An overview of the most current improvements, adaptations, and applications of hybrid freeze-drying in food dehydration is given here. In this review, comparative studies are offered to characterize the drying process from the standpoint of chemical quality and sensory attributes. All the reviewed studies confirmed that the nutritional and sensory qualities of the end product can be retained using hybrid freeze-drying almost to the same extent as using single freeze-drying. It was also inferred that hybrid freeze-drying can surpass conventional freeze-drying and allow for obtaining dried products with characteristics typical of raw material if operating parameters are optimized based on product quality and energy usage. Full article
(This article belongs to the Special Issue The Effect of Different Drying Methods on the Drying Characteristics and Quality of Foods)
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