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Foods
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Drying Technologies in Food Preservation
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Drying Technologies in Food Preservation

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

Deadline for manuscript submissions: closed (15 March 2019) | Viewed by 11768

Special Issue Editors

Prof. Dr. Adam Figiel

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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
Dr. Anna Michalska-Ciechanowska

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Guest Editor
The Faculty of Biotechnology and Food Science, Wroclaw University ofEnvironmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland
Interests: drying technology; food preservation; food engineering
Special Issues, Collections and Topics in MDPI journals
Dr. Ángel Calín-Sánchez

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Guest Editor
Research Group "Food Quality and Safety (CSA)", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
Interests: evaluation of volatile compounds and the sensory quality of fruits, vegetables, and derived products; evolution of the functional and sensory properties of different fruits and vegetables as affected by different agricultural practices and processing; dehydration of fruits, vegetables, aromatic herbs
Special Issues, Collections and Topics in MDPI journals
Dr. Chong Chien Hwa

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Guest Editor
Chemical Engineering Programme, School of Engineering and Physical Sciences, Heriot-Watt University Malaysia, No 1 Jalan Venna P5/2 Precinct 5, 62200 Putrajaya Malaysia
Interests: drying technology; drying kinetics

Special Issue Information

Dear Colleagues,

The Editorial Board of Foods invites you to submit an article for a Special Issue titled “Drying Technologies in Food Preservation”. Submitted manuscripts may be original research papers describing complete investigations, or review articles highlighting recent achievements in food drying. Please note that papers in this area are not limited to drying kinetics of raw materials in their solid or liquid states, but can include all aspects concerning the quality of dried product and energy savings. The quality of dried product can be considered in terms of physical, mechanical and chemical properties, as well as sensory attributes. While we expect most contributions focusing on emerging drying technologies, such as combined processes accompanied by ultrasounds, microwaves, electric field or vacuum conditions, we also hope to include a papers that describe improvements in sample pre-treatment leading to dried product fortification aimed at the increase of food quality.

Prof. Adam Figiel
Dr. Anna Michalska
Dr. Ángel Calín Sánchez
Dr. Chong Chien Hwa
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

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

Published Papers (2 papers)

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Research

19 pages, 7542 KiB  
Article
Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon
by Soner Çelen
Foods 2019, 8(2), 84; https://doi.org/10.3390/foods8020084 - 23 Feb 2019
Cited by 57 | Viewed by 6689
Abstract
In this study, changes in the drying kinetics, color change, and the energy consumption for microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure of the persimmon was also investigated by considering its thermal changes. It is important to [...] Read more.
In this study, changes in the drying kinetics, color change, and the energy consumption for microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure of the persimmon was also investigated by considering its thermal changes. It is important to be aware of the purpose of the drying process for determining the drying system. Results of this research showed that 460 W for 7 mm slice thickness depending on energy consumption, 600 W for 5 mm slice thickness depending on drying time, and 600 W depending on color changes were found as suitable drying processes depending on drying conditions. The effective diffusion values varied between 2.97 × 10−8 m2 s−1 and 4.63 × 10−6 m2 s−1. The activation energy values for 5 mm, 7 mm and 9 mm slice thickness were estimated as 32.82, 18.64, and 12.80 W g−1, respectively. The drying time and energy consumption decreased, whereas drying rate increased with an increase in the microwave energy. The number of pores increased compared to structure of fresh sample, and the pores got to be larger for 5 mm slice thickness as the power level increased. Results showed that the applied microwave energy had an important effect on the heating of the material and the change in the microstructure. Full article
(This article belongs to the Special Issue Drying Technologies in Food Preservation)
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15 pages, 1548 KiB  
Article
Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry
by Soner Çelen and Mehmet Akif Karataser
Foods 2019, 8(2), 81; https://doi.org/10.3390/foods8020081 - 21 Feb 2019
Cited by 11 | Viewed by 4463
Abstract
In this study, a microwave energy conveyor dryer with the support of solar energy was researched with respect to its usability in the food industry and its short drying time and low energy requirements. The hot air produced using a collector (which was [...] Read more.
In this study, a microwave energy conveyor dryer with the support of solar energy was researched with respect to its usability in the food industry and its short drying time and low energy requirements. The hot air produced using a collector (which was designed in the shape of a hemisphere for the purpose of getting high efficiency from solar energy) was transferred to a conveyor drying chamber operating with microwave energy at the speed of 0.245 m/min. Drying kinetics of the selected black radishes for the experiments were determined using samples sliced into 4, 6, and 8 mm. At the end of the drying, the duration and specific energy consumption for the drying process as well as color changes in the samples were measured, and the collector’s efficiency was calculated. In addition, as a result of statistical analysis, the most suitable model among the seven drying models was determined. Full article
(This article belongs to the Special Issue Drying Technologies in Food Preservation)
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