首页|Electro-based technologies in food drying-A comprehensive review

Electro-based technologies in food drying-A comprehensive review

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  • NSTL
  • Elsevier
Drying as an effective food preservation method, extends the shelf-life of the food and reduces storage, packaging, and transportation costs. Each of the common drying methods imposes limitations on the end products' quality and energy efficiency. Novel approaches such as electro-based drying methods have recently emerged to improve the drying process. They can be defined as a drying process in which electrical energy is employed during the pretreatment or during the drying treatment, namely electrohydrodynamic (EHD), pulsed electric field (PEF), ultrasound-assisted, and dielectric drying (microwave and radiofrequency). This review aims to provide an overview regarding the promising common electro-based drying methods used for food and agriculture products. Besides, the mechanism of action and potential applications of electro-based drying methods are discussed. Existing literature data demonstrates that electro-based water removal technologies can enhance drying kinetics without any negative impact on food quality.

DryingShelf-lifeElectrohydrodynamicPEFRadiofrequencyMicrowaveUltrasound

Mousakhani-Ganjeh, Alireza、Amiri, Amir、Nasrollahzadeh, Farzaneh、Wiktor, Artur、Nilghaz, Azadeh、Pratap-Singh, Anubhav、Khaneghah, Amin Mousavi

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Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran

Univ Guelph, Dept Phys & Biophys, Interdept Grp, 50 Stone Rd East, Guelph, ON N1G 2W1, Canada

Warsaw Univ Life Sci WULS SGGW, Inst Food Sci, Dept Food Engn & Proc Management, Nowoursynowska 159C, PL-02776 Warsaw, Poland

Deakin Univ, Inst Frontier Mat, Geelong, Vic 3216, Australia

Univ British Columbia, Food Nutr & Hlth, Fac Land & Food Syst, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada

Univ Campinas UNICAMP, Dept Food Sci & Nutr, Fac Food Engn, Rua Monteiro Lobato 80,Caixa Postal 6121, BR-13083862 Campinas, SP, Brazil

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2021

10.1016/j.lwt.2021.111315

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.145
  • 15
  • 151