Overview of new techniques for drying biological materials with emphasis on energy aspects

By G. Raghavan, T. Rennie, P. Sunjka, V. Orsat, W. Phaphuangwittayakul, Pradit Terdtoon. 2005

138 citations recorded by the source corpus.

With increasing concern about environmental degradation, it is desirable to decrease energy consumption in all sectors. Drying has been reported to account for anywhere from 12 to 20% of the energy consumption in the industrial sector. Drying processes are one of the most energy intensive unit operations. There are a number of approaches to reduce energy consumption in dryers. This paper reviews some novel strategies used to decrease energy consumption in drying operations. Drying conditions can be modified or the drying equipments can be modified to increase overall efficiencies. Hybrid drying techniques can also be used, such as combining vacuum or convective drying with electro-technologies (microwave, radio frequency, infrared heating). There is much debate on how to define drying and energy efficiencies. Some techniques to determine these efficiencies can be misleading when the goal is to take a holistic approach to determining energy consumption.

Subfields: Biotechnology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/12f567695e3c57b0b584c32b4ec56b0e982b2fbf

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In Food Science

1. P. Suresh Kumar
2. V. Sagar

Citations in the corpus

• Recent advances in drying and dehydration of fruits and vegetables: a review (2010, methodology): “The rate of transfer depends on pressure and frequency of the wave produced by sonication (Raghavan et al. 2005).”