Recent Developments in Superheated Steam Processing of Foods—A Review

Abstract

Although the use of superheated steam has been known for quite a long time, only in the recent past has it emerged as a viable technology for food processing. Superheated steam, having higher enthalpy, can quickly transfer heat to the material being processed, resulting in its rapid heating. The major advantages of using superheated steam for food processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of superheated steam for food-processing operations such as drying, decontamination and microbial load reduction, parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of superheated steam processing on product quality, mathematical models reported for superheated steam drying, and the future scope of application in food processing. Recent studies on process improvisation, wherein superheated steam is used at low pressure, in fluidized bed mode, sequential processing with hot air/infrared, and in combination with micro droplets of water have also been discussed.

Keywords:

• Drying
• enzyme inactivation
• food
• LPSSD
• microbial load reduction
• superheated steam

ACKNOWLEDGMENTS

The authors thank the Director, CFTRI, and Head, Food Engineering, CFTRI for their kind support and encouragement.

Funding

The corresponding author thanks UNU-Kirin, Japan for providing the UNU-Kirin Fellowship follow-up grant for supporting this work.