Selected Emerging Technologies to Enhance the Drying Process: A Review

Drying Technology

Volumn 32, Issue 11, 2014, Pages 1386-1396

  Witrowa Rajchert, D ^a   Wiktor, A ^a   Sledz, M ^a   Nowacka, M ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Drying; Food; High hydrostatic pressure; Pulsed electric field; Ultrasound

Indexed keywords

ELECTRIC FIELDS; FOOD PRODUCTS; HYDROSTATIC PRESSURE; ULTRASONICS;

CONSUMER EXPECTATIONS; EMERGING TECHNOLOGIES; HIGH HYDROSTATIC PRESSURE; IMPACT ON THE ENVIRONMENT; NON-THERMAL TECHNOLOGY; PHYSICOCHEMICAL PROPERTY; PULSED ELECTRIC FIELD; WORLD ENERGY CONSUMPTION;

DRYING;

EID: 84904267767     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2014.903412     Document Type: Article

References (81)

1. Lebovka, N.I.; Shynkaryk, N.V.; Vorobiev, E. Pulsed electric field enhanced drying of potato tissue. Journal of Food Engineering 2007, 78 (2), 606 - 613.
2. Wiktor, A.; Witrowa-Rajchert, D. Application of pulsed electric field for plant tissue dehydration process enhancement. Żywność. Nauka. Technologia Jakość 2012, 81, 22 - 32.
3. Gachovska, T.K.; Adedeji, A.A.; Ngadi, M.; Raghavan, G.V.S. Drying characteristics of pulsed electric field-treated carrot. Drying Technology 2008, 26 (10), 1244 - 1250.
4. Adedeji, A.A.; Gachovska, T.K.; Ngadi, M.O.; Raghavan, G.S.V. Effect of pretreatments on drying characteristics of okra. Drying Technology 2008, 26 (10), 1251 - 1256.
5. Nowacka, M.; Wiktor, A.; Sledz, M.; Jurek, N.; Witrowa-Rajchert, D. Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering 2012, 113, 427-433.
6. Garcia-Perez, J.V.; Cárcel, J.A.; Riera, E.; Mulet, A. Influence of the applied acoustic energy in the drying of carrots and lemon peel. Drying Technology 2009, 27, 281 - 287.
7. Xiang, B.; Sundararajan, S.; Solval, K.M.; Espinoza-Rodezno, L.; Aryana, K.; Sathivel, S. Effects of pulsed electric fields on physicochemical properties and microbial inactivation of carrot juice. Journal of Food Processing and Preservation (in press).
8. Bermúdez-Aguirre, D.; Fernández, S.; Esquivel, H.; Dunne, P.C.; Barbosa-Cánovas, G.V. Milk processed by pulsed electric fields: Evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions. Journal of Food Science 2011, 76 (5), S289 - S299.
9. Alzamora, S.M.; Guerrero, S.N.; Schenk, M.; Raffellini, S.; López-Malo, A. Inactivation of microorganisms. In Ultrasound Technologies for Food and Bioprocessing; Feng, H., Barosa-Canovas, G.V., Weiss, J., Eds.; LLC: New York, 2011; 321 - 344.
10. Knorr, D. Advantages, possibilities and challenges of high pressure applications in food processing. In The Properties of Water in Foods, ISOPOW 6; Santa Rosa, CA, USA, 1997; 419 - 437.
11. Thakur, B.R.; Nelson, P.E. High-pressure processing and preservation of food. Food Reviews International 1998, 14, 427 - 447.
12. Puértolas, E.; Cregenzán, O.; Luengo, E.; Álvarez, I.; Raso, J. Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato. Food Chemistry 2012, 136, 1330 - 1336.
13. Jaeger, H.; Schulz, M.; Lu, P.; Knorr, D. Adjustment of milling, mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale. Innovative Food Science & Emerging Technologies 2012, 14, 46 - 60.
14. Bermúdez-Aguirre, D.; Mobbs, T.; Barbosa-Cánovas, G.V. Ultrasound applications in food processing. In Ultrasound Technologies for Food and Bioprocessing; Feng, H., Barosa-Canovas, G.V., Weiss, J., Eds.; LLC: New York, 2011; 65 - 106.
15. Yucel, U.; Alpas, H.; Bayindirli, A. Evaluation of high pressure treatment for enhancing the drying rates of carrot, apple and green bean. Journal of Food Engineering 2010, 98, 266 - 272.
16. Ade-Omowaye, B.I.O.; Angersbach, A.; Taiwo, K.A.; Knorr, D. Use of pulsed electric field pretreatment to improve dehydration characteristics of plant based foods. Trends in Food Science & Technology 2001, 12, 285 - 295.
17. Rastogi, N.K.; Niranjan, K. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science 1998, 63, 508 - 511.
18. U.S. Food and Drug Administration. Protecting and Promoting Your Health. http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm101662.htm
19. Witrowa-Rajchert, D. Non-thermal preservation techniques used in production of designed food. In Designed Food; Walczycka, M., Duda-Chodak, A., Jaworska, G., Tarko, T., Eds.; PTTŻ: Kraków, Poland, 2011; 186 - 206 (in Polish).
20. Toepfl, S. Pulsed electric fields (PEF) for permeabilization of cell membranes in food- and bioprocessing applications, process and equipment design and cost analysis. Doctoral thesism Technischen Universität Berlin, Berlin, 2006.
21. Sack, M.; Sigler, J.; Frenzel, S.; Eing, C.; Arnold, J.; Michelberger, T.; Frey, W.; Attmann, F.; Stukenbrock, L.; Mueller, G. Research on industrial-scale electroporation devices fostering the extraction of substances from biological tissue. Food Engineering Reviews 2010, 2 (2), 147 - 156.
22. Deutsches Institut für Lebensmitteltechnik. http://www.dil-ev.de/uploads/tx_dilpublication/Advancedtech.pdf
23. SteriBeam Novel Pulsed Power Sterilisation Systems. http://www.steribeam.com/
24. Saulis, G. Electroporation of cell membranes: The fundamental effects of pulsed electric fields in food processing. Food Engineering Reviews 2010, 2 (2), 52 - 73.
25. Ngadi, M.O.; Bazhal, M.I.; Raghaven, G.S.V. Engineering aspects of pulsed electroplasmolysys of vegetable tissues. Agricultural Engineering International: The CIGR Journal of Scientific Research and Development 2003, 5, 1 - 10.
26. Bazhal, M.; Lebovka, N.; Vorobiev, E. Optimisation of pulsed electric field strength for electroplasmolysis of vegetable tissues. Biosystems Engineering 2003, 86 (3), 339 - 345.
27. Gachovska, T.K.; Adedeji, A.A.; Ngadi, M.O. Influence of pulsed electric field energy on the damage degree in alfalfa tissue. Journal of Food Engineering 2009, 95 (4), 558 - 563.
28. Wiktor, A.; Witrowa-Rajchert, D.; Chudoba, T. The influence of pulsed electric field on electrical conductivity and cell disintegration index of apple tissue. Zeszyty Problemowe Poste{ogonek}pów Nauk Rolniczych 2009, 569, 293 - 300 (in Polish).
29. Heinz, V.; Alvarez, I.; Angersbach, A.; Knorr, D. Preservation of liquid foods by high intensity pulsed electric fields-basic concepts for process design. Trends in Food Science & Technology 2002, 13, 103 - 111.
30. Soliva-Fortuny, R.; Balasa, A.; Knorr, D.; Martin-Belloso, O. Effect of pulsed electric fields on bioactive compounds in foods: A review. Trends in Food Science & Technology 2009, 20, 544 - 556.
31. Wiktor, A.; Iwaniuk, M.; Sledz, M.; Nowacka, M.; Chudoba, T.; Witrowa-Rajchert, D. Drying kinetics of apple tissue treated by pulsed electric field. Drying Technology 2013, 31 (1), 112 - 119.
32. Rastogi, N.K.; Eshtiaghi, M.N.; Knorr, D. Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science 1999, 64 (6), 1020 - 1023.
33. Gachovska, T.K.; Simpson, M.V.; Ngadi, M.O.; Raghavan, G.S.V. Pulsed electric field treatment of carrots before drying and rehydration. Journal of the Science of Food and Agriculture 2009, 89, 2372 - 2376.
34. Wu, Y.; Guo, Y. Experimental study of the parameters of high pulsed electrical field pretreatment to fruits and vegetables in vacuum freeze-drying. In Computer and Computing Technologies in Agriculture IV; Springer: Berlin, 2011; 691 - 697.
35. Arevalo, P.; Ngadi, M.O.; Bazhal, M.I.; Raghavan, G.S.V. Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices. Drying Technology 2004, 22, 1233 - 1246.
36. Shynkaryk, M.V.; Lebovka, N.I.; Vorobiev, E. Pulsed electric field and temperature effects on drying and rehydration of red beetroots. Drying Technology 2008, 26, 696 - 704.
37. Taiwo, K.A.; Angersbach, A.; Knorr, D. Rehydration studies on pretreated and osmotically dehydrated apple slices. Journal of Food Science 2002, 67 (2), 842 - 847.
38. Lebovka, N.I.; Praporscic, I.; Vorobiev, E. Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples. Innovative Food Science & Emerging Technologies 2004, 5 (1), 9 - 16.
39. Grimi, N.; Mamouni, F.; Lebovka, N.; Vorobiev, E.; Vaxelaire, J. Acoustic impulse response in apple tissues treated by pulsed electric field. Biosystems Engineering 2010, 105 (2), 266 - 272.
40. Ade-Omowaye, B.I.O.; Taiwo, K.A.; Eshtiaghi, N.M.; Angersbach, A.; Knorr, D. Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers. Innovative Food Science & Emerging Technologies 2003, 4 (2), 177 - 188.
41. Ade-Omowaye, B.I.O.; Rastogi, N.K.; Angersbach, A.; Knorr, D. Osmotic dehydration of bell peppers: Influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering 2002, 54 (1), 35 - 43.
42. Awad, T.S.; Moharram, H.A.; Shaltout; O.E.; Asker, D.; Youssef, M.M. Application of ultrasound in analysis, processing and quality control of food: A review. Food Research International 2012, 48, 410-427.
43. Leonelli, C.; Mason, T.J. Microwave and ultrasonic processing: Now a realistic option for industry. Chemical Engineering and Processing 2010, 49, 885 - 900.
44. Azoubel, P.M.; Baima, M.A.M.; Amorim, M.R.; Oliveira, S.S.B. Effect of ultrasound on banana cv Pacovan drying kinetics. Journal of Food Engineering 2010, 97, 194 - 198.
45. Schössler, K.; Jäger, H.; Knorr, D. Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper. Journal of Food Engineering 2012, 108, 103 - 110.
46. Kentish, S.; Ashokkumar, M. The physical and chemical effect of ultrasound. In Ultrasound Technologies for Food and Bioprocessing; Feng, H., Barosa-Canovas, G.V., Weiss, J., Eds.; LLC: New York, 2011; 1 - 12.
47. Gamboa-Santos, J.; Soria, A.C.; Pérez-Mateos, M.; Carrasco, J.A.; Montilla, A.; Villamiel, M. Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chemistry 2013, 136, 782 - 788.
48. Fernandes, F.A.N.; Gallão, M.I.; Rodrigues, S. Effect of osmosis dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT - Food Science and Technology 2008, 41, 604 - 610.
49. Kek, S.P.; Chin, N.L.; Yusof, Y.A. Direct and indirect power ultrasound assisted-pre-osmotic treatments in convective drying of guava slices. Food and Bioproducts Processing 2013, 91, 495 - 506.
50. Nowacka, M.; Tylewicz, U.; Laghi, L.; Dalla Rosa, M.; Witrowa-Rajchert, D. Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration. Food Chemistry 2014, 144, 18 - 25.
51. Bantle, M.; Eikevik, T.M. Parametric study of high-intensity ultrasound in the atmospheric freeze drying of peas. Drying Technology 2011, 29, 1230 - 1239.
52. Garcia-Perez, J.V.; Ortuno, C.; Puig, A.; Cárcel, J.A.; Perez-Munuera, I. Enhancement of water transport and microstructural changes induced by high-intensity ultrasound application on orange peel drying. Food and Bioprocess Technologies 2012, 5, 2256 - 2265.
53. Rodriguez, J.; Melo, E.C.; Mulet, A.; Bon, J. Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the convective drying process assisted by power ultrasound. Journal of Food Engineering 2013, 119, 793 - 799.
54. Schössler, K.; Jäger, H.; Knorr, D. Novel contact ultrasound system for the accelerated freeze-drying of vegetables. Innovative Food Science and Emerging Technologies 2012, 16, 113 - 120.
55. Sledz, M.; Witrowa-Rajchert, D. Structure of the microwave-convective dried basil treated by ultrasound. In Food Structure and Functionality Conference-15 Years Later, Stare Jabłonki, Poland, June 23-26, 2013; 54.
56. Jambrak, A.R.; Mason, T.J.; Paniwnyk, L.; Lelas, V. Accelerated drying of button mushrooms, brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering 2007, 81, 88 - 97.
57. Stojanovic, J.; Silva, J.L. Influence of osmoconcentration, continuous high-frequency ultrasound and dehydration on properties and microstructure of rabbiteye blueberries. Drying Technology 2006, 24, 165 - 171.
58. Witrowa-Rajchert, D.; Lewicki, P.P. Rehydration properties of dried plant tissues. International Journal of Science and Technology 2006, 41 (9), 1040 - 1046.
59. Stojanovic, J.; Silva, J.L. Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chemistry 2007, 101, 898 - 906.
60. Opalić, M.; Domitran, Z.; Komes, D.; Belščak, A.; Horžić, D.; Karlović, D. The effect of ultrasound pre-treatment and air-drying on the quality of dried apples. Czech Journal of Food Sciences 2009, 27 (Special Issue), S297 - S300.
61. Vázquez-Gutiérrez, J.I.; Quiles, A.; Hernando, I.; Pérez-Munuera, I. Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure. Postharvest Biology and Technology 2011, 61, 137 - 144.
62. Niamnuy, C.; Devahastin, S.; Soponronnarit, S. Some recent advances in microstructural modification and monitoring of foods during drying: A review. Journal of Food Engineering 2014, 123, 148 - 156.
63. Balasubramaniam, V.M.; Ting, E.Y.; Stewart, C.M.; Robbins, J.A. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments. Innovative Food Science & Emerging Technologies 2004, 5, 299 - 306.
64. Keenan, D.F.; Brunton, N.P.; Gormley, T.R.; Butler, F.; Tiwari, B.K.; Patras, A. Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovative Food Science & Emerging Technologies 2010, 11, 551 - 556.
65. Tewari, G.; Jayas, D.S.; Holley, R.A. High pressure processing of foods: An overview. Sciences des Aliments 1999, 19, 619 - 661.
66. San Martín, M.F.; Barbosa-Cánovas, G.V.; Swanson, B.G. Food processing by high hydrostatic pressure. Critical Reviews in Food Science and Nutrition 2002, 42, 627 - 645.
67. Kyung Won, K.; Young-Teck, K.; Miryung, K.; Bong-Soo, N.; Won-Seok, C. Effect of high hydrostatic pressure (HHP) treatment on flavour, physicochemical properties and biological functionalities of garlic. LWT - Food Science and Technology 2014, 55, 347 - 354.
68. Rastogi, N.K.; Angersbach, A.; Knorr, D. Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. Journal of Food Engineering 2000, 45, 25 - 31.
69. Ade-Omowaye, B.I.O.; Rastogi, N.K.; Angersbach, A.; Knorr, D. Effects of high hydrostatic or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika. Innovative Food Science & Emerging Technologies 2001, 2, 1 - 7.
70. Esthiagi, M.N.; Stute, R.; Knorr, D. High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes. Journal of Food Science 1994, 59, 1168 - 1170.
71. Al-Khuseibi, M.K.; Sablani, S.S.; Perera, C.O. Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato. Drying Technology 2005, 23, 2449 - 2461.
72. Vega-Gálvez, A.; Uribe, E.; Perez, M.; Tabilo-Munizaga, G.; Vergara, J.; Garcia-Segovia, P.; Lara, E.; Di Scala, K. Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel. LWT - Food Science and Technology 2011, 44, 384 - 391.
73. Janowicz, M. Effect of high pressure pretreatment on the convective drying of apple. Treatises and Monographs, Wydawnictwo SGGW: Warszawa, Poland, 2012 (in Polish).
74. Vega-Gálvez, A.; Lara, E.; Flores, V.; Di Scala, K.; Lemus-Mondaca, R. Effect of selected pretreatments on convective drying process of blueberries (var. O'neil). Food and Bioprocess Technology 2012, 5 (7), 2797 - 2804.
75. Holmgaard Bak, K.; Lindahl, G.; Karlsson, A.H.; Lloret, E.; Ferrini, G.; Arnau, J.; Orlien, V. High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Science 2012, 90, 690 - 696.
76. Bajowic, B.; Bolumar, T.; Heinz, V. Quality considerations with high pressure processing of fresh and value added meat products. Meat Sciences 2012, 92, 280 - 289.
77. Butz, P.; Edenharder, R.; Fernandez Garcia, A.; Fister, H.; Merkel, C.; Tauscher, B. Changes in functional properties of vegetables induced by high pressure treatment. Food Research International 2002, 35, 295-300.
78. Nuñez-Mancilla, Y.; Vega-Gálvez, A.; Pérez-Won, M.; Zura, L.; Di Scala, K. Effect of osmotic dehydration under high hydrostatic pressure on microstructure, functional properties and bioactive compounds of strawberry (Fragaria Vesca). Food and Bioprocess Technology 2013, 52, 151 - 156.
79. Amami, E.; Khezami, L.; Vorobiev, E.; Kechaou, N. Effect of pulsed electric field and osmotic dehydration pretreatment on the convective drying of carrot tissue. Drying Technology 2008, 26, 231 - 238.
80. Fernandes, F.A.N.; Gallão, M.I.; Rodrigues, S. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. Journal of Food Engineering 2009, 90, 186 - 190.
81. Ozuna, C.; Cárcel, J.A.; Garcia-Perez, J.V.; Mulet, A. Improvement of water transport mechanisms during potato drying by applying ultrasound. Journal of the Science of Food and Agriculture 2011, 91, 2511 - 2517.