Effect of periodic drying on energy utilization, product quality, and drying time

The quality and safety of food materials, especially those rich in nutritional value such as fruits and vegetables, have recently received great attention from researchers worldwide and have become the most significant research topic in industries. This can be attributed to the harmful effects likel...

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Main Authors:	Baradey, Yehya, Hawlader, Mohammad Nurul Alam, Ismail, Ahmad Faris, Hrairi, Meftah
Format:	Book Chapter
Language:	English
Published:	CRC Press - Taylor & Francis Group 2017
Subjects:	TJ163.26 Energy conservation TJ807 Renewable energy sources TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/60203/ http://irep.iium.edu.my/60203/ http://irep.iium.edu.my/60203/1/60203_Effect%20of%20periodic%20drying.pdf

id	iium-60203
recordtype	eprints
spelling	iium-602032018-01-05T01:37:16Z http://irep.iium.edu.my/60203/ Effect of periodic drying on energy utilization, product quality, and drying time Baradey, Yehya Hawlader, Mohammad Nurul Alam Ismail, Ahmad Faris Hrairi, Meftah TJ163.26 Energy conservation TJ807 Renewable energy sources TP368 Food processing and manufacture The quality and safety of food materials, especially those rich in nutritional value such as fruits and vegetables, have recently received great attention from researchers worldwide and have become the most significant research topic in industries. This can be attributed to the harmful effects likely to occur to human life due to consumption of spoilt food stuff (Rahman, 1999, p. 19). Approximately one third of global food production is wasted annually due to the lack of proper food preservation processes (Kumar et al., 2014). According to Karim and Hawlader (2005), about 30%–40% of total yearly production of fruits and vegetables in Bangladesh is lost due to improper food preservation processing. Baini and Langrish (2007) reported that between 40% and 45% of annual production of banana is lost due to mold growth and postharvest spoilage in India and Brazil. Dehydration technologies are considered the most widely used techniques for food preservation. The most common method in ancient times was solar drying. Nowadays, different types of drying are available for commercial use in the market place, such as freeze drying, osmotic dehydration, convective drying, and vacuum microwave drying. The most widely used dehydration CRC Press - Taylor & Francis Group 2017 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/60203/1/60203_Effect%20of%20periodic%20drying.pdf Baradey, Yehya and Hawlader, Mohammad Nurul Alam and Ismail, Ahmad Faris and Hrairi, Meftah (2017) Effect of periodic drying on energy utilization, product quality, and drying time. In: Intermittent and nonstationary drying technologies: principles and applications. Advances in Drying Science and Technology . CRC Press - Taylor & Francis Group, Florida, USA, pp. 19-32. ISBN 9781138746299 https://www.taylorfrancis.com/books/9781498784115/chapters/10.4324%2F9781351251303-12
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TJ163.26 Energy conservation TJ807 Renewable energy sources TP368 Food processing and manufacture
spellingShingle	TJ163.26 Energy conservation TJ807 Renewable energy sources TP368 Food processing and manufacture Baradey, Yehya Hawlader, Mohammad Nurul Alam Ismail, Ahmad Faris Hrairi, Meftah Effect of periodic drying on energy utilization, product quality, and drying time
description	The quality and safety of food materials, especially those rich in nutritional value such as fruits and vegetables, have recently received great attention from researchers worldwide and have become the most significant research topic in industries. This can be attributed to the harmful effects likely to occur to human life due to consumption of spoilt food stuff (Rahman, 1999, p. 19). Approximately one third of global food production is wasted annually due to the lack of proper food preservation processes (Kumar et al., 2014). According to Karim and Hawlader (2005), about 30%–40% of total yearly production of fruits and vegetables in Bangladesh is lost due to improper food preservation processing. Baini and Langrish (2007) reported that between 40% and 45% of annual production of banana is lost due to mold growth and postharvest spoilage in India and Brazil. Dehydration technologies are considered the most widely used techniques for food preservation. The most common method in ancient times was solar drying. Nowadays, different types of drying are available for commercial use in the market place, such as freeze drying, osmotic dehydration, convective drying, and vacuum microwave drying. The most widely used dehydration
format	Book Chapter
author	Baradey, Yehya Hawlader, Mohammad Nurul Alam Ismail, Ahmad Faris Hrairi, Meftah
author_facet	Baradey, Yehya Hawlader, Mohammad Nurul Alam Ismail, Ahmad Faris Hrairi, Meftah
author_sort	Baradey, Yehya
title	Effect of periodic drying on energy utilization, product quality, and drying time
title_short	Effect of periodic drying on energy utilization, product quality, and drying time
title_full	Effect of periodic drying on energy utilization, product quality, and drying time
title_fullStr	Effect of periodic drying on energy utilization, product quality, and drying time
title_full_unstemmed	Effect of periodic drying on energy utilization, product quality, and drying time
title_sort	effect of periodic drying on energy utilization, product quality, and drying time
publisher	CRC Press - Taylor & Francis Group
publishDate	2017
url	http://irep.iium.edu.my/60203/ http://irep.iium.edu.my/60203/ http://irep.iium.edu.my/60203/1/60203_Effect%20of%20periodic%20drying.pdf
first_indexed	2023-09-18T21:25:20Z
last_indexed	2023-09-18T21:25:20Z
_version_	1777412153921241088

Effect of periodic drying on energy utilization, product quality, and drying time

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