Recent Developments in High-Quality Drying with Energy-Saving Characteristic for Fresh Foods

Abstract

Combined drying technique can merge the advantages of various drying methods and minimize the limitations of single drying methods, which have the potential to develop an efficient and economical, and high-quality modular dryer for perishable fresh foods. This article reviews evaluation of food high-quality drying and examples of energy-saving techniques in drying technology, then focuses on some novel combined drying technologies with energy-saving characteristics recently developed for dehydration of fresh foods, which include infrared-, microwave-, and radio frequency–related combined drying techniques. Recommendations are also made for future research and development.

Keywords:

• Combined drying technology
• Energy-saving
• Fresh foods
• High-quality
• New developments