Abstract
The effect of water on the quality of dried products is reviewed in light of recent applications of novel characterization methods (nuclear magnetic resonance (NMR), X-ray spectroscopy, and Raman spectroscopy) in quantifying the state and mobility of water in dried products. The mechanical configuration and ability of a number of hybrid drying technologies that use novel heating sources (microwave, infrared, radiofrequency) and/or sub-atmospheric pressure in producing better-quality products are reviewed in considerable detail. The drying kinetics models, especially those related to the quality loss, are also reviewed. It appears that more and more drying research is now focused on the development of novel hybrid technologies to produce better-quality products and for energy savings. The novel characterization technologies listed above are capable of quantifying the dynamic mobility and state of water in dried food products; this information can be used to design more efficient drying processes.
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