Abstract
Aims: This article seeks to identify the main products to which drying is applied, mainly by infrared, as well as the mathematical models used to evaluate a product.Background: The drying of agro-industrial products is a very important unitary operation to avoid post-harvest losses.Objective: This article looks to respond to the following questions: Which raw materials are subjected to far-infrared drying? What are the mathematical models used in the application of far-infrared?Method: To identify the most focused articles on the topic, we worked with the search equation “TITLE-ABS-KEY (‘infrared drying’) AND fruits AND [LIMIT-TO (SUBJAREA, ‘AGRI’) OR LIMIT-TO (SUBJAREA, ‘ENGI’)],” which was run in the Scopus database for scientific articles.Result: After knowing the different technologies, more than 23 applications in agro-industrial products were identified. In these applications, it is observed how quality is one of the most important factors in the preservation of dehydrated products; far-infrared drying helps retain sensory quality in products such as sweet potatoes, grapes, Cordyceps militaris, and mangoes.Conclusion: A common factor that could be found from the articles and patents was the application of this infrared drying technique in fruits and vegetables with high water content, such as kiwi, chives, and mushroom varieties. These articles and patents based their studies on optimizing the technique by varying drying times, temperatures, and pressures, even sometimes combining different drying techniques—all to preserve the organoleptic characteristics of the product, avoiding damage to thermolabile compounds and obtaining a dry food of very good quality, performance, and characteristics.
Highlights
Drying in food and non-food agro-industrial products is a unitary operation of great importance both at a business level and at an academic and research level, since the sectors of application are quite broad, such as fruit, flowers, grains, meat, dairy, spices, and dyes
The graphs were created with the information of the countries that made the publications, the magazines in charge of publishing the articles, the main keywords found in each article, the most used technologies, and the products to which they are applied in that technology
This paper provides important information on the characteristics based on organoleptic quality, obtained by agroindustrial products that are subjected to infrared drying, where it is explained how these products retain their qualities of flavor, aroma, and color, information that is presented by different authors who present recent studies on the subject, such as Cheng et al (2019), Wu et al (2019), and Yao et al (2019), among others, the way providing theoretical components based on the different practical applications useful for food conservation
Summary
Drying in food and non-food agro-industrial products is a unitary operation of great importance both at a business level and at an academic and research level, since the sectors of application are quite broad, such as fruit, flowers, grains, meat, dairy, spices, and dyes. Among the most efficient techniques are freeze drying (FD), far-infrared radiation drying (FIRD), heat pump drying (HPD), hot-air drying (HAD), and hot air combined instant controlled pressure drop drying (DIC). Some of these techniques have been well-studied, but other more emerging techniques such as far-infrared drying have not had as much theory published, so this article seeks to answer the following questions: Which raw materials are subjected to far-infrared drying? The drying of agro-industrial products is a very important unitary operation to avoid post-harvest losses
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