Conductive Hydro Drying of Foods

Principles and Applications

1st Edition - October 16, 2024
Editors: C. Anandharamakrishnan, Jeyan Arthur Moses, K S Yoha
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 5 6 0 2 - 4
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 5 6 0 3 - 1

Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the conce… Read more

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Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, including fruits and vegetables, meat, fish, poultry, and egg, spices and herbs, cereals and pulses, and other edible materials. It also brings chapters on trends and prospects, providing emphasis on the scope for low-cost drying, drying, or heat-sensitive foods. Edited by authors with interdisciplinary backgrounds and strong expertise in the field of food drying, this is a valuable resource to research and industry professionals working in allied fields.

Title of Book
Cover image
Title page
Table of Contents
Copyright
Contributors
About the editors
Chapter 1. Novel drying techniques
1.1 Sustainable food processing
1.2 Drying and its significance in food preservation
1.3 Need for novel drying techniques
1.3.1 Nonpollution
1.3.2 Better product quality
1.3.3 Shorter drying time
1.3.4 Better cost economics
1.3.5 Better process control
1.4 Benefits of hybrid drying of foods
1.5 Conductive hydro drying
1.6 Conclusion
Chapter 2. Evolution and advances in CHD approaches
2.1 History and origin
2.2 Fundamental concepts
2.2.1 Drying system
2.2.2 Modes of heat transfer in CHD-CTD-RW
2.2.3 Drying mechanism
2.2.4 Radiation concepts
2.2.5 Temperature profiles
2.2.6 Mass transfer
2.3 Variants of CHD include refractance window drying and cast tape drying
2.4 Current status and future trends
Chapter 3. Design and selection
3.1 Introduction
3.2 Design and working principle of conductive hydro drying
3.2.1 Batch conductive hydro drying
3.2.2 Continuous conductive hydro drying
3.3 Criteria for selection of components for conductive hydro drying processes
3.3.1 Process variables
3.3.1.1 Heating source
3.3.1.2 Radiant source
3.3.1.3 Temperature control unit
3.3.1.4 Additional components
3.3.1.5 Residence time/drying period
3.3.2 Product variables
3.3.2.1 Types of product
3.3.2.2 Total soluble solids
3.3.2.3 Initial moisture content
3.3.2.4 Product thickness
3.3.2.5 Glass transition temperature
3.3.2.6 Pretreatment
3.4 Other design variants
3.4.1 Hybrid systems
3.4.2 Nonwater RWD
3.5 Future prospective
3.6 Conclusion
Chapter 4. Heat and mass transfer in conductive hydro drying
4.1 Introduction
4.2 Components and working of conductive hydro drying
4.3 Contact film specifications during conductive hydro drying
4.4 Energy consumption in the drying process
4.5 Heat and mass transfer mechanism in case of CHD process
4.6 Heat and mass transfer modeling
4.6.1 Assumptions
4.6.2 Governing equation
4.6.3 Fluxes
4.6.4 Energy balance
4.6.5 Evaporation rate
4.6.6 Boundary and initial conditions
4.6.6.1 Boundary conditions
4.6.6.2 Top and side surface
4.6.6.3 Bottom surface
4.6.6.4 Initial conditions
4.7 Solving heat and mass transfer equation in case of CHD process
4.8 Different case studies
4.8.1 Case study I
4.8.2 Moisture profiles
4.8.3 Temperature profiles
4.8.4 Case study II
4.9 Conclusion
Chapter 5. Drying of fruits and vegetables
5.1 Introduction
5.2 Principle of conductive hydro drying
5.3 Conductive hydro drying of fruits and vegetables
5.3.1 Comparison with different drying techniques
5.3.2 Effects on physical properties
5.3.3 Effects on mechanical properties
5.3.4 Effects on chemical properties
5.3.4.1 Effects on vitamin contents
5.3.4.2 Effects on antioxidant activity
5.3.4.3 Effects on phenolic, flavonoid, and anthocyanin contents
5.3.4.4 Effects on heat-induced contaminants
5.4 Novel approaches to conductive hydro drying of fruits and vegetables
5.5 Conclusion
Chapter 6. Drying of spices and herbs
6.1 Introduction
6.2 Composition and biochemistry
6.3 Novel drying techniques
6.4 CHD process and its importance
6.5 Application of CHD on spices and herbs
6.5.1 Saffron
6.5.2 Turmeric
6.5.3 Red Jalapeno pepper
6.5.4 Menthol
6.5.5 Ginger
6.5.6 Onion
6.5.7 Coriander
6.6 Merits and challenges
6.7 Future prospects
6.8 Conclusion
Chapter 7. Drying of cereals and pulses
7.1 Introduction
7.2 Basics of cereal and pulse food composition
7.2.1 Nutrients
7.2.2 Antinutritional factors
7.3 Impact of CHD on physicochemical properties of pulses
7.3.1 Moisture content and water activity
7.3.2 Texture
7.3.3 Color value
7.3.4 Flowability
7.4 Impact of CHD on the functional properties
7.4.1 Solubility
7.4.2 Oil and water absorption index
7.4.3 Water and oil holding capacity
7.4.4 Surface hydrophobicity
7.4.5 Emulsion activity
7.4.6 Gel formation
7.4.7 Foaming property
7.4.8 Pasting property
7.4.9 Crystallinity
7.5 Conclusion
Chapter 8. Drying of meat, fish, egg, and milk
8.1 Introduction
8.2 Animal-based foods and their chemical composition
8.2.1 Meat
8.2.2 Fish
8.2.3 Egg
8.2.4 Milk
8.3 Bioactive compounds from animal-based foods
8.3.1 Fatty acids
8.3.1.1 Omega-3 fatty acids
8.3.1.2 Conjugated linoleic acid
8.3.2 Amino acids, proteins, and their derivatives
8.3.2.1 Milk proteins
8.3.2.2 l-carnitine
8.3.2.3 Choline
8.3.3 Saccharides and enzymes
8.3.3.1 Glucosamine
8.3.3.2 Chondroitin
8.3.3.3 Coenzyme Q10
8.4 Chemical and microbial stability of animal-based foods
8.5 Various drying techniques for animal-based products
8.5.1 Sun-drying
8.5.2 Convective hot air drying
8.5.3 Freeze-drying
8.5.4 Vacuum-drying
8.5.5 Foam-mat-drying
8.5.6 Microwave-drying
8.5.7 Superheated steam drying
8.5.8 Swell drying
8.5.9 Extrusion porosification
8.6 Conductive hydro drying
8.6.1 Effect of CHD on quality attributes of dried animal-based foods
8.6.1.1 Sensorial characteristics
8.6.1.2 Nutritive value
8.6.1.3 Water content and water activity
8.6.1.4 Physical properties
8.6.1.5 Flowability and cohesiveness
8.6.1.6 Functional characteristics
8.6.1.7 Color characteristics
8.6.1.8 Textural and microstructural characteristics
8.6.1.9 Microbial quality
8.7 Conclusion
Chapter 9. Drying of other edible materials
9.1 Introduction
9.2 Process parameters affecting CHD in nonconventional foods
9.3 Drying of nonconventional edible products
9.3.1 Aloe vera
9.3.2 Fermented products
9.3.2.1 Prebiotic, probiotic, and synbiotic cultural powder
9.3.2.2 Kefir powder
9.3.3 Spices, condiments, and colorants
9.3.3.1 Raw mango
9.3.3.2 Beetroot powder
9.3.3.3 Paprika powder
9.3.3.4 Turmeric powder
9.3.3.5 Saffron petals and stigma
9.3.4 Starches and hydrogels
9.3.4.1 Carboxymethyl cellulose films
9.3.4.2 Potato starch
9.3.4.3 Pineapple starch
9.3.4.4 Strawberry hydrocolloids
9.3.5 Protein powder and isolates
9.3.5.1 Green and black gram
9.3.5.2 Chickpea protein
9.3.5.3 Egg protein
9.3.6 Purees
9.3.7 Edible films
9.3.8 High oleic palm oil
9.3.9 Fruit peels
9.3.10 Edible flower
9.3.11 Algae
9.3.12 Food waste
9.4 Importance of conductive-hydro drying in nonconventional foods
9.5 Conclusion and future perspective
Chapter 10. Encapsulation of probiotics and bioactives
10.1 Introduction
10.2 Principle of CHD
10.3 Types of CHD techniques for bio-actives
10.3.1 Contact conductive hydro drying
10.3.2 Indirect conductive hydro drying
10.3.3 Vacuum conductive hydro drying
10.3.4 Infrared conductive hydro drying
10.4 Encapsulation of probiotics using CHD
10.5 Advantages of CHD in probiotic encapsulation
10.6 Refractance window drying of probiotics and bioactives
10.7 Study of refractance window drying on the qualitative assessment of foods
10.8 Encapsulation of bioactives: Enhancing the stability and efficacy of essential oils, phenols, and polyphenols
10.8.1 Encapsulation of essential oils
10.8.2 Encapsulation of phenols and polyphenols
10.8.3 CHD for encapsulation of bio-actives
10.9 Conclusion and perspectives
Chapter 11. Organoleptic, nutritional and safety aspects of CHD-dried products
11.1 Introduction
11.2 Nutritional aspects of CHD dried products
11.2.1 Micronutrients
11.2.1.1 Vitamins
11.2.2 Macronutrients
11.2.2.1 Carbohydrates
11.2.2.2 Protein, fat, and fiber
11.2.3 Biochemical aspects of CHD dried products
11.3 Organoleptic aspects of CHD-dried products
11.3.1 Color
11.3.2 Flavor and taste of CHD-dried products
11.3.3 Texture
11.4 Safety aspects of CHD-dried products
11.4.1 Microbial safety
11.5 Conclusion
Chapter 12. Packaging and storage of CHD products
12.1 Introduction
12.2 Post-drying of foods
12.3 Importance of food packaging
12.4 Types of packaging materials
12.5 Packaging atmosphere
12.6 Storage conditions
12.7 Effect of drying techniques on food quality during storage
12.8 Advantages and disadvantages of CHD technique on the food quality
12.9 Conclusion
Chapter 13. Hybrid CHD processes
13.1 Background of hybrid drying technologies
13.2 Conductive hydro drying limitations
13.3 Hybrid CHD systems
13.3.1 Far infrared or infrared assisted conductive hydro-drying
13.3.2 Ultrasound and infrared assisted conductive hydro drying
13.3.3 Solar assisted conductive hydro dryer (Photovoltaic-thermal collector)
13.3.4 Photovoltaic–thermal solar collector and IR assisted conductive hydro dryer
13.4 Other potential combinations
13.5 Pretreatments for conductive hydro-drying
13.6 Summary and conclusion
Chapter 14. Modeling CHD processes
14.1 Introduction
14.2 Mechanism of CHD
14.3 Factors affecting CHD
14.3.1 Surface temperature of Mylar film
14.3.2 Convective heat transfer
14.3.3 Food product characteristics
14.3.4 Moisture content and relative humidity
14.3.5 Material properties
14.4 Modeling techniques for CHD
14.4.1 Empirical model
14.4.1.1 Newton model
14.4.1.2 Page model
14.4.1.3 Midilli-Kuck and Weibull model
14.4.1.4 Two-term model
14.4.1.5 Lewis model
14.4.1.6 Wang-Singh model
14.4.1.7 Two-term exponential model
14.4.1.8 Logarithmic model
14.4.2 Semi-empirical models
14.4.2.1 Heat transfer mechanisms
14.4.2.2 Mass transfer mechanism
14.4.3 Mechanistic models
14.4.3.1 Diffusion models
14.4.3.2 Multiphase models
14.4.4 Computational models
14.4.4.1 Problem formulation
14.4.4.2 Governing equation
14.4.4.3 Initial and boundary condition
14.4.4.4 Discretization
14.4.4.5 Model solution and validation
14.4.4.6 Sensitivity analysis and optimization
14.4.4.7 Finite element methods
14.4.4.8 ANN and machine learning models
14.5 Purpose and benefits of modeling
14.5.1 Process optimization
14.5.2 Quality enhancement
14.5.3 Process scale-up
14.5.4 Equipment designing
14.5.5 Energy efficiency
14.5.6 New product development
14.6 Conclusion
Chapter 15. Integrating information and communication technology (ICT) applications
15.1 Introduction
15.2 Applications of ICT in conductive hydro drying
15.2.1 Sensors
15.2.1.1 Temperature
15.2.1.2 Moisture content
15.2.2 Computer vision
15.2.3 Electronic nose (E-nose)
15.2.4 Novel imaging and spectroscopy techniques
15.2.5 Artificial intelligence (AI) technologies
15.2.5.1 Artificial neural networks (ANN)
15.2.5.2 Fuzzy logic
15.2.6 Process control systems
15.2.7 Internet of things (IoT)
15.3 Integrating ICT applications with conductive hydro drying
15.4 Conclusion
Chapter 16. Energy, resources, and sustainability
16.1 Introduction
16.2 Sustainability of CHD in drying of foods
16.2.1 CHD - A cost-effective preservation technique
16.2.2 Increasing consumer acceptability
16.2.3 Assurance of safety and health
16.2.4 Higher drying efficiency
16.3 Design conveniences and resources of CHD
16.3.1 Resources for CHD technology
16.4 The energy efficiency of CHD in drying foods
16.5 Environmental impact—GHG emissions and carbon footprint
16.6 Commercial utility of CHD
16.7 Conclusion
Chapter 17. Current commercial applications and prospects
17.1 Introduction
17.2 Why commercialization of CHD technology?
17.3 Drying of nonfood materials
17.4 Commercialization of CHD
17.4.1 Patented CHD technologies
17.4.2 Under-research CHD technologies
17.5 Challenges and limitations
17.6 Future prospects and conclusion
Chapter 18. Challenges and opportunities
18.1 Introduction
18.2 Significance of conductive hydro drying
18.3 Unique features of conductive hydro drying
18.4 Scope of conductive hydro drying technology in future
18.5 Advancements in conductive hydro drying
18.6 Storability of conductive hydro-dried products
18.7 Future possibilities in mass production and scale-up prospects
18.8 Challenges and research needs
18.9 Conclusion and future perspective
Index

C. Anandharamakrishnan

Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).

He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.

Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelor’s and master’s theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.

He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri’ 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious ‘ICAR – Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences – 2019’, Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.

Affiliations and expertise

CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India

Jeyan Arthur Moses

Dr. Jeyan A. Moses is a recipient of International Union of Food Science and Technology (IUFoST) Young Scientist Award, NASI Young Scientist Platinum Jubilee Award, AFSTI Young Scientist Award, Society of Chemical Industry - Seligman APV Bursary, Dr. V. Subrahmanyan Best Scientist Award, iCFP Young Scientist Award (Bangkok), SERB Early Career Research Award, and multiple travel/training grants. He has also received Best Paper and Model Awards on various technical platforms. He completed his B.Tech. and M.Tech. from Karunya University, Coimbatore, India. For his outstanding academic performance in both degrees, he was awarded Gold Medals and received the Best Outgoing Student Award and Food Processing Award. He completed his PhD from NIFTEM-T and conducted his research at the Canadian Wheat Board Centre for Grain Storage Research, University of Manitoba, Canada.

Currently, his research focuses on the 3D printing of foods, nutraceutical delivery systems, food nanotechnology, and computational modeling of food processing systems. He is a member of the International Coconut Community (ICC)’s Scientific Advisory on Health and serves on the editorial board of multiple scientific journals. He has authored over 300 publications and has handled 30 sponsored research projects in various capacities.

Affiliations and expertise

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM - T), Thanjavur, Tamil Nadu, India

K S Yoha

K.S. Yoha has completed her B.Tech in Biotechnology at Vivekananda College of Engineering for Women, Tiruchengode, affiliated to Anna University, Chennai and secured University second rank in Biotechnology under Anna University Chennai. She completed her M.Tech in Biotechnology at Anna University, BIT Campus, Tiruchirappalli and worked as a Teaching Assistant at School of Chemical & Biotechnology, SASTRA University, Thanjavur, Tamil Nadu and as a Senior Research Fellow under DST-SERB-ECRA Project in Indian Institute of Food Processing Technology, Ministry of Food Processing Industries. At present she is pursuing her Ph.D. in Biotechnology and working as ICMR – Senior Research Fellow in the Department of Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries. She has published 6 research papers and 3 review papers; besides 5 book chapters, and several poster and oral presentations in national /international scientific conferences.

Affiliations and expertise

ICMR Research Fellow, Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Technology, Govt. of India, Thanjavur, Tamil Nadu, India

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Conductive Hydro Drying of Foods

Principles and Applications

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C. Anandharamakrishnan

Jeyan Arthur Moses

K S Yoha

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