Author(s):
1. Namra Shams Awan:
Department of Human Nutrition and Dietetics, UCM,Sahiwal,Pakistan
2. Namrah Mehmood:
Department of Human Nutrition and Dietetics, UCM,Sahiwal,Pakistan
Abstract:
Basically, Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying is one of the most important method of preserving wide variety of food and agricultural products. Drying inhibits the growth of bacteria, yeast, and mold through the removal of water. Moreover, due to high heat capacity of water, drying is usually a long-lasting and energy-intensive process, thus new drying techniques are continuously being sought. Dehydration has been used widely for this purpose since ancient times (12, 000BC) in hot sun. This review presents the current state of art in ultrasonic-assisted drying. Despite immense knowledge on the principles of ultrasound generation and action, this technology has found no practical application in industrial drying yet. The preservation of food by drying is the time-honored and most common method used by humans and the food processing industry. Dehydration (or drying) is also define as 'the application of heat under controlled condition to remove the majority of the water normally present in a food by evaporation' (or in the case of freeze drying by sublimation). The analysis of the results presented by researchers here allow to state that applying ultrasound to drying caused a shortened of the drying time and could reduce total energy consumptions. The necessity of conducting detailed study on ultrasound application in drying was emphasized. Drying is for the purpose of moderating the amount of water activity to prevent the growth of bacteria by aerobically respiring. Clearly, drying food does not fully prevent contamination, but in addition, the process changes the physical properties of the food.
Page(s):
47-47
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
dehydration
,
Food
,
preservation
,
Drying
,
Ultrasonic
References:
References are not available for this document.
Citations
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