Abstract
Purpose of the review: This article summarises progress in research on drying and processing with superheated (SS) steam over t he last six years, highlighting the current status of mathematical modelling used in SS drying of timber, fluidised drying, impi ngement drying and flash drying. Findings : A new advance in mathematical modelling of SS drying is th e inclusion of the initial condensation on a product surface in m odels. Several studies show that SS is used for simultaneous drying and processing of food products where the food q uality aspect is a primary issue. Directions for future research: Th e quality aspects of products dried or processed with SS need to be investigated and address ed in more systematic studies. There are also challenges asso ciated with complex laboratory e quipment, appropriate instrum entation of equipment, and with results that can be duplicated and confirmed in other centres for the purpose of scaling-up SS pr ocessing units. Keyw ords: mo delling; drying; drying systems; processing; quality; food
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