Abstract
Medium and short-wave infrared drying (MSWID) is a new drying technology, widely used for drying agricultural products, such as fruits, vegetables, and edible fungi. MSWID is superior to conventional drying technologies due to its high energy efficiency, uniform heating, and high product quality. This method can be combined with other drying techniques to improve the penetration degree, drying rate, and product quality, including vacuum freeze-drying, differential pressure flash, air impingement, and microwave vacuum drying. This review comprehensively investigates and discusses the principles, characteristics, and applications of MSWID with/without other techniques for agricultural products. The effects of three parameters (drying temperature, radiation power, and distance) on the drying kinetics and product quality are discussed in detail. The combination of MSWID with other drying methods is also summarized, providing new insights into MSWID applications.
Disclosure statement
No potential conflict of interest was reported by the authors.
Author Contributions
Aiqing Li: Methodology and writing-original draft preparation. Siyi Qiao: Drawing and writing. Maoxiang Xia: Drawing and writing. Yawen Lin: Conceptualization, supervision, writing-reviewing and funding acquisition. Lei Wang: Writing-reviewing and editing. Yongkang Xie: Writing-reviewing, editing and funding acquisition. Jianrong Li: Conceptualization, supervision and writing-reviewing. Xuepeng Li: Conceptualization, supervision and writing-reviewing.