Relevant bibliographies by topics / Food preservation drying

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Food preservation drying'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Food preservation drying"

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Morais, R. M. S. C., A. M. M. B. Morais, I. Dammak, J. Bonilla, P. J. A. Sobral, J. C. Laguerre, M. J. Afonso, and E. C. D. Ramalhosa. "Functional Dehydrated Foods for Health Preservation." Journal of Food Quality 2018 (2018): 1–29. http://dx.doi.org/10.1155/2018/1739636.

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.
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Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.</p><p>Chemical Engineering Research Bulletin 19(2017) 145-153</p>
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Esper, A., and W. Mühlbauer. "Solar drying - an effective means of food preservation." Renewable Energy 15, no. 1-4 (September 1998): 95–100. http://dx.doi.org/10.1016/s0960-1481(98)00143-8.

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Tabassum, S., MS Bashar, MS Islam, A. Sharmin, SC Debnath, S. Parveen, and SAA Khanom. "Design and development of solar dryer for food preservation." Bangladesh Journal of Scientific and Industrial Research 54, no. 2 (June 1, 2019): 155–60. http://dx.doi.org/10.3329/bjsir.v54i2.41672.

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Solar thermal energy is an alternative source of energy which can be used for drying vegetables, fishes, fruits or other kinds of material, such as wood. In Bangladesh, there exist significant post-harvest losses of agricultural products due to lack of the use of proper preservation system. Drying by using solar thermal energy can be an effective solution for this loss. As Bangladesh is situated in latitude 23°43’N and longitude 90°26’E, this is very much suitable to use solar thermal energy. To reduce the limitations of the natural sun drying e.g. exposure of the foodstuff to rain and dust; uncontrolled drying; exposure to direct sunlight; infestation by insects etc., two types of solar dryer (low cost solar dryer for small production and solar dryer for large production) were developed. The design was based on the geographical location of Dhaka, Bangladesh. The experiments were conducted to dry vegetables and fishes. The obtained results revealed that the temperatures inside the dryer were much higher than the ambient temperature. The rapid rate of drying proves its ability to dry food to keep in safe moisture level in a hygienic environment. Microbiological and nutritional values ensure a superior quality of the dried product also. Bangladesh J. Sci. Ind. Res.54(2), 155-160, 2019
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Ma, Yan, Wei Wei Liu, and Guo Hui Huang. "Manufacturing Research with Feasibility of Vacuum Freeze Drying Technology for Leisure Meat Products Processing." Advanced Materials Research 1056 (October 2014): 84–87. http://dx.doi.org/10.4028/www.scientific.net/amr.1056.84.

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vacuum freeze drying technology is a high technology content ,involving a wide range of knowledge of technology in the field of drying technology, it is also a method of the most complex drying equipment , the largest energy consumption, the highest cost of drying method, but due to the particularity of its dry goods: the freeze-drying food has the advantages of complex water performance is good, cooler and luster of freezing and drying food to maintain good products, less nutrient loss, light weight, easy to carry transportation, easy to long-term preservation, and on the quality is far superior to the obvious advantages of other dried food, making it become the forefront of drying technology research and development.
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Budžaki, Sandra, Jozo Leko, Kristina Jovanović, Jožef Viszmeg, and Ivo Koški. "Air source heat pump assisted drying for food applications." Croatian journal of food science and technology 11, no. 1 (May 31, 2019): 122–30. http://dx.doi.org/10.17508/cjfst.2019.11.1.18.

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Drying as one of the oldest food preservation processes is also the most energy demanding process. Nowadays, when conventional energy sources are declining, reduction/rationalization of energy consumptions in industrial processes is of great importance. One of the more successful ways of saving energy and make the process energy efficient is the integration of heat pumps within the existing technological processes. Heat pump systems are successfully used for different applications such as heating and cooling, and drying as well. In addition, the quality of final dried product is a priority that can be accomplished by heat pump assisted drying systems. This paper presents up-to-date survey in the field of air source heat pump assisted drying of food: fruit, vegetables, herbs and spices.
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Mohd Yusop, Fatin Hafizah, Shareena Fairuz Abd Manaf, and Fazlena Hamzah. "Preservation of Bioactive Compound via Microencapsulation." Chemical Engineering Research Bulletin 19 (September 10, 2017): 50. http://dx.doi.org/10.3329/cerb.v19i0.33796.

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<p>The aim of this paper is to discuss on the preservation of bioactive compound by using microencapsulation techniques. Microencapsulation is a process of building a functional barrier between the core and wall material to prevent any chemical or physical reactions. Microencapsulation provides an important technique in various food, pharmaceutical industry and textile product because has the ability to improve shelf-life, oxidative stability, provide protection and controlled biological activity release of active agents. Microencapsulation of plant extract, essential oils, vegetable has been developed and commercialized by employing various method including freeze drying, coacervation, spray drying, in situ polymerization and melt-extrusion. The most commonly used techniques for microencapsulation of oils are by using spray drying and coacervation method. Microencapsulation methods have been developed in order to modify the efficiency based on several factors such as types of active agents, shell material used, generating particles with a variable range of sizes, shell thickness and permeability. With this work, an overview regarding efficient and applications of microencapsulation process will be presented.</p><p>Chemical Engineering Research Bulletin 19(2017) 50-56</p>
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Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, and Attila Gere. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (January 9, 2021): 132. http://dx.doi.org/10.3390/pr9010132.

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.
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Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, and Attila Gere. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (January 9, 2021): 132. http://dx.doi.org/10.3390/pr9010132.

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.
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Cartwright, Caroline R. "Grapes or raisins? An early Bronze Age larder under the microscope." Antiquity 77, no. 296 (June 2003): 345–48. http://dx.doi.org/10.1017/s0003598x00092322.

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The sudden conflagration of an Early Bronze Age room at Tell es-Sa'idiyeh in the Jordan valley resulted in the preservation of a remarkable assemblage of plant remains. Using microscopy and experiment, the author was able to detect fruits previously sun dried for preservation. Grapes, figs, pomegranate, olives, cereals, legumes and capers provided the most conclusive evidence for the drying and preservation of food.
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Dissertations / Theses on the topic "Food preservation drying"

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Lohachoompol, Virachnee Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Effects of drying on anthocyanins in blueberries." 2007. http://handle.unsw.edu.au/1959.4/40552.

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Blueberries are well known for their high anthocyanin content and the health benefits. Fresh blueberries have limited shelf life and thus are kept frozen or processed. Since freezing is expensive, low cost processing methods, particularly drying are being devised. Various drying treatments were compared with regard to drying time and quality of the dried product in terms of anthocyanin and polyphenolic contents as well as antioxidant activity. The drying treatments involved high temperature in a cabinet dryer and low temperature in a heat pump dryer. Freeze drying was used as a reference treatment. Highbush (Vaccinium corymbosum L., cultivars Crunchie, Star, and Sharpe) and rabbiteye (Vaccinium ashei, cultivars Climax, Powderblue, and Brightwell) blueberries were used in this study. Pre-treatments included osmotic dehydration or skin abrasion. The temperature and concentration of the osmotic solution were the main parameters contributing to the reduction of drying time. Mechanical skin abrasion was more effective than osmotic dehydration in reducing drying time and minimising the loss of anthocyanin and phenolic contents of the blueberries in air drying treatments. The thickness of cuticle and the structure of epicuticular waxes affected the drying rate of different cultivars of blueberries. Liquid chromatography and mass spectrometry (LC/MS) was used to identify different anthocyanins in the blueberry samples. Delphinidin, petunidin, and malvidin were the main contributors to the total anthocyanin content of the fresh and dried samples. Degradation products of anthocyanins were observed in samples where the anthocyanin contents declined as a result of drying treatments. The anthocyanin content and profile, phenolic content, and antioxidant activity of mulberries (Morus nigra), and Makiang (Cleistocalyx nervosum), a Thai native fruit, were also analysed. There was no significant difference between total anthocyanin content of blueberries and mulberries. In contrast, the total phenolic content and antioxidant effect of mulberry were significantly higher than those of blueberries and Makiang. Skin abrasion and high temperature drying resulted in the fastest drying rate and highest anthocyanin retention. Anthocyanin profiles differed in various cultivars of blueberries. Within the same cultivar, amounts of each anthocyanin varied with pre-treatments and drying methods but the distribution of monomeric anthocyanins was similar.
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Takalani, Thakani Kennedy. "Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying." Diss., 2001. http://hdl.handle.net/2263/26225.

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Traditional African foods are often rich in nutrients and play an important role in increasing variety in diets of people in rural areas. Tshidzimba is popular amongst the Vhavenda of South Africa. It is made from maize samp, milled peanuts and salt. However, it has a very short shelf life when stored at ambient temperature. Canning, drying and fermentation of Tshidzimba were investigated to increase shelf-life. Factors investigated were microbiological quality, nutrient content (in terms of fat and protein content), levels of essential amino acids, water activity and sensory acceptability. Unpreserved Tshidzimba had very high total plate counts, yeasts and moulds after 3 days of storage at 25°C. Fermentation reduced the yeasts and moulds by 102 and total plate counts by 103 after 21 days of storage at 25°C from those of unpreserved Tshidzimba. Drying reduced the yeasts and moulds by 104 and total plate counts by 105 after 21 days of storage at 25°C. Anaerobic spore formers were not detected in canned Tshidzimba after 21 days of storage at 25°C. Drying reduced the fat content probably due to fat oxidation at the elevated drying temperature (50°C). However, in general the preservation methods had little effect on the general nutrient content of Tshidzimba. Tshidzimba protein showed low lysine value compared to the estimates of amino acid requirements for infants. For Tshidzimba to be a good source of nutrients for infants, fortification with a higher proportion of legume grains is recommended. Drying seemed to increase lysine (2.61 g/100 g protein) compared to that of unpreserved Tshidzimba (2.28 g/100 g protein), while canning reduced lysine (1.97 g/l00 g protein), probably due to its participation in Maillard reaction at the high canning temperature (116°C/70 min). Fermentation increased methionine content probably due to fermentative microorganisms, which are known to produce some amino acids while fermenting food products. Canning seemed to have reduced the methionine content possibly due to Maillard reaction. Consumer panellists indicated that of the preserved Tshidzimba, dried Tshidzimba had high acceptance compared to canned and fermented Tshidzimba. Some panellists disliked the sour taste of fermented Tshidzimba. Dried Tshidzimba was perceived to have a firmer texture compared to unpreserved Tshidzimba. Further research could help to determine the appropriate temperature/time combination that can least affect the texture of dried Tshidzimba.
Dissertation (M Inst Agrar ( Food Processing))--University of Pretoria, 2006.
Food Science
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Miricho, Esther W. "Food quality and safety of solar dried fruits and vegetables in the Butha-Buthe district, Lesotho." Thesis, 2005. http://hdl.handle.net/10413/4129.

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This study investigated the quality and safety of solar dried fruits and vegetables produced by households in three locations in the Butha-Buthe district of Lesotho from November 2002 to March 2003. The aim of the study was to enhance year round availability of fruits and vegetables and reduce post-harvest losses, contributing to increased food availability and accessibility in the district. The study analysed the quality and safety of dried fruits and vegetables by assessing the processing techniques applied by the respondents during the production of dried fruits and vegetables, analysing the quality of dried fruits and vegetable samples produced by the study respondents using Appropriate Technology Section (ATS) solar driers, and by identifying the constraints that hamper the improvement of quality and safety of solar dried fruits and vegetables in the study area. Data was collected through focus group discussions, interviews, and laboratory food quality analysis of dried fruit and vegetable samples provided by the respondents. The dried fruits and vegetables produced by the respondents were of low quality due to poor processing techniques and unhygienic practices that increased chances of contamination and deterioration during processing and storage. Lack of processing skills and information, particularly on quality and safety standards, and weak extension support contributed to poor product. For the respondents to improve the quality and safety of dried fruits and vegetables, they need training and support with respect to quality and safety that includes training on the importance of food safety, best processing and storage practices and marketing of dried produce.
Thesis (M.Agric.)-University of KwaZulu-Natal, Pietermaritzburg, 2005.
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Books on the topic "Food preservation drying"

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Anandharamakrishnan, C. Spray drying technique for food ingredient encapsulation. Chichester, West Sussex: John Wiley and Sons, Inc., 2015.

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Unmole, H. Solar drying of fish and paddy. Rome: Food and Agriculture Organization of the United Nations, 1989.

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Unmole, H. Solar drying of fish and paddy. Rome: Food and Agriculture Organization of the United Nations, 1989.

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The joy of keeping a root cellar: Canning, freezing, drying, smoking, and preserving the harvest. New York, NY: Skyhorse Pub., 2010.

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Fischborn, Cynthia. Easy microwave preserving: The shortcut way to jams, jellies, fruits, sauces, pickles, chutneys, relishes, salsas, blanching vegetables, drying herbs, and special extras! Portland, OR: Culinary Arts Ltd., 1988.

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Del huerto a la despensa: Cómo conservar de forma natural tus frutas y hortalizas. Barcelona [Spain]: Integral, 2010.

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Krevelen, Jean Ann Van. Grocery gardening: Planting, preparing and preserving fresh food. Brentwood, Tenn: Cool Springs Press, 2009.

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ILO. Solar Drying: Practical Methods of Food Preservation. International Labour Office, 1986.

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Office, International Labour, ed. Solar drying: Practical methods of food preservation. Geneva: International Labour Office, 1986.

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Spray Drying Techniques for Food Ingredient Encapsulation. Wiley & Sons, Incorporated, John, 2015.

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Book chapters on the topic "Food preservation drying"

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Rahman, Shek Mohammod Atiqure, and Arun S. Mujumdar. "Atmospheric Freeze Drying." In Progress in Food Preservation, 143–60. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119962045.ch7.

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Jay, James M. "Preservation of Foods by Drying." In Modern Food Microbiology, 356–70. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-6480-1_15.

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Jay, James M. "Preservation of Foods by Drying." In Modern Food Microbiology, 370–83. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7473-6_17.

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Jay, James M. "Preservation of Foods by Drying." In Modern Food Microbiology, 370–83. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-7476-7_17.

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Jay, James M. "Preservation of Foods by Drying." In Modern Food Microbiology, 363–74. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4427-2_18.

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Hartel, Richard W., and AnnaKate Hartel. "Freeze Drying – High-Quality Food Preservation." In Food Bites, 17–19. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_6.

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Murano, Peter S., and Elsa A. Murano. "Preservation of Foods by Drying." In Food Science Text Series, 47–49. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4543-9_18.

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Kocabıyık, Habib. "Biological Materials and Food-Drying Innovations." In Progress in Food Preservation, 129–42. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119962045.ch6.

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Michailidis, Panagiotis A., and Magdalini K. Krokida. "Drying and Dehydration Processes in Food Preservation and Processing." In Conventional and Advanced Food Processing Technologies, 1–32. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118406281.ch1.

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Necoechea-Mondragón, H., D. Y. Morales-Delgado, E. Parada-Arias, M. Cornejo-Mazón, and D. I. Téllez-Medina. "Food Matrix Structure Quality Preservation: Water Removal Operation Conditions Control During Convective Drying." In Food Engineering Series, 637–45. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_61.

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Conference papers on the topic "Food preservation drying"

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Silva, Viviane De Souza, Farayde Matta Fakhouri, Luna Valentina Angulo Arias, Rosa Helena Aguiar, and Rafael Augustus Oliveira. "Bread preservation with use of edible packaging." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7799.

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We live in a world that usually use plastic bags either to go shopping or to pack the snack for a short trip. However, packaging makes life easier and serves as protection for products such as food. Bread is a common food product that needs packaging in order to be protected at storage and transportation. Therefore, with aim of reducing petroleum derived packagin g consumption it was developed an edible film from potato starch to packeg bread and some quality characteristics like water content, firmness and weight loss were evaluated, showing that edible film can be used as a packaging.Keywords: biopolymers; edible coatings; packaging materials; starch; storage.
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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.
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Zhang, Lu, Remko M. Boom, Xiao Dong Chen, and Maarten A. I. Schutyser. "Recent developments in functional bakery products and the impact of baking on active ingredients." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7593.

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Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. A deeper understanding of the underlying interactions between functionality and baking is highly desired for developing innovative functional bakery products with significant health benefits and high product quality. In this work, recent advances in the development of functional bakery products are reviewed. The interactions between the baking process and the functionality of the supplemented active ingredients are discussed and the perspective of future research is addressed. Keywords: baking; active ingredients; probiotics; inactivation kinetics; functional food
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Castro-Giraldez, Marta, Juan Angel Tomas-Egea, R. J. Colom,, and Pedro J. Fito. "Study of the hot air drying process of chicken breast by non-invasive techniques." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7733.

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Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work was the development of a thermodynamic model of chicken meat drying process using infrared thermography; also the viability of using dielectric spectroscopy as a monitoring system was analyzed. A thermodynamic model has been developed to predict the expansion/contraction phenomena of poultry meat throughout the drying process. Moreover, it was demonstrated that permittivity is a non-destructive method to monitor the evolution of drying process. Keywords: Poultry meat, hot air drying, permittivity, infrared, drying kinetics.
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Gupta, Vishal, Abhishek Sharma, and Khushboo Sabharwal Gupta. "Numerical Analysis of Direct Type Greenhouse Dryer." In ASME 2017 Gas Turbine India Conference. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/gtindia2017-4784.

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For food preservation, drying techniques is most widely used. Earlier drying was done openly in sun. But now with increased awareness, drying of agricultural produce is done with care. Greenhouse dryers are being mostly used. Good greenhouse dryers are considered one which can dry products in short span of time. For obtaining good quantity of dried products, the design of greenhouse dryer should be such that the air circulation is good and high temperature can be achieved near the crops. In present work, Computational Fluid Dynamics (CFD) approach has been used to visualize the air flow pattern and temperature distribution near the crops i.e., inside the direct type greenhouse dryer. Experimentally obtained data has been used as boundary conditions and numerically obtained results are helpful in understanding local parameters which cannot be found out experimentally.
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Roberts, Heather, Mitch Favrow, Jesse Coatney, David Yoe, Chenaniah Langness, and Christopher Depcik. "Small Scale Prototype Biomass Drying System for Co-Combustion With Coal." In ASME 2013 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/imece2013-62188.

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Thermoelectric power plants burn thousands of tons of non-renewable resources every day to heat water and create steam, which drives turbines that generate electricity. This causes a significant drain on local resources by diverting water for irrigation and residential usage into the production of energy. Moreover, the use of fossil reserves releases significant amounts of greenhouse and hazardous gases into the atmosphere. As electricity consumption continues to grow and populations rise, there is a need to find other avenues of energy production while conserving water resources. Co-combusting biomass with coal is one potential route that promotes renewable energy while reducing emissions from thermoelectric power plants. In order to move in this direction, there is a need for a low-energy and low-cost system capable of drying materials to a combustion appropriate level in order to replace a significant fraction of the fossil fuel used. Biomass drying is an ancient process often involving the preservation of foods using passive means, which is economically efficient but slow and impractical for large-scale fuel production. This effort, accomplished as an undergraduate capstone design project, instead implements an active drying system for poplar wood using theorized waste heat from the power plant and potentially solar energy. The use of small-scale prototypes demonstrate the principles of the system at a significantly reduced cost while allowing for calculation of mass and energy balances in the analysis of drying time, Coefficient of Performance, and the economics of the process. Experimental tests illustrate the need to distribute air and heat evenly amongst the biomass for consistent drying. Furthermore, the rotation of biomass is critical in order to address the footprint of the system when placing next to an existing thermoelectric power plant. The final design provides a first step towards the refinement and development of a system capable of efficiently returning an amount of biomass large enough to replace non-renewable resources. Finally, an innovative methodology applied to the dryer is discussed that could recover water evaporated from the biomass and utilize it for agricultural purposes or within the power plant thermodynamic cycle.
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