International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056 Volume: 11 Issue: 06 | Jun 2024
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Recent Drying Techniques of Fruits and Vegetables- A Review Sujata V. Patil1, Dr. Sonam Mhetre2, Dr. Prakash S. Bandgar3, Dr. A. A. Sawant4, Dr. Shubhangi D Shelar5 1 Ph.D student, Agricultural Engineering Section, D Y Patil Agriculture & Technical University, Talsande Email id:
mrs.svpatil@gmail.com mbl no: +91 9823905789 2Assistant Professor, Agricultural Engineering Section, D Y Patil Agriculture & Technical University, Talsande
3Assistant Professor & Head Department of renewable Energy Engineering, Dr. D. Y. Patil, College of Agricultural 4
Engineering & Technology, Talsande, Kolhapur Associate Professor, Department of Process & Food Engineering, College of Agricultural Engineering & Technology, Dr. BSKKV, Dapoli 5 Jr. Plant Engineer, Mahabeej, Ashta, Tal. Walwa ------------------------------------------------------------------------***-------------------------------------------------------------------------
Abstract: One of the most economical methods of preserving foods of all kinds is drying, which entails the elimination of
water through the use of heat. Drying is a key unit activity utilized in many industries and is well known in industrialized countries as a major industrial consumer of fossil fuel-derived energy. As the level of life improves in the developing world, so will the demand for energy-efficient, quicker, ecologically friendly, and cost-effective drying solutions. Numerous technological developments have been made in the areas of pre-treatments, methods, equipment, and quality as well as the economical drying of food. The current work points to and highlights recent drying techniques in important revolutionary drying procedures in the food industry. Because the industry tries to provide advantages such as enhanced energy efficiency, lower cost, higher product quality and reduced environmental impact in the possibilities of revolutionary drying and food preservation technologies. These technologies may replace, at least in part, the traditional entrenched preservation methods. This paper presents a number of drying techniques that have vital role for use in food drying research and development.
Keywords-Drying, fruits, vegetables, preservation, energy efficient.
1.0 Introduction India's diverse climate conditions lead cultivated area of fruits stood at 7.05 million hectares while vegetables stood at 11.35 million hectares. It ranks second in fruits and vegetable production in the world, after China. As per National Horticulture Database (3rd Advance Estimates) published by National Horticulture Board, during 2021-22, India produced 107.24 million metric tonnes of fruits and 204.84 million metric tonnes of vegetables. The vast production base offers India tremendous opportunities for export. During 2022-23, India exported fresh fruits and vegetables worth Rs. 13185.30 crores which comprised Fresh Fruits worth Rs. 6,219.46 crores and vegetables worth Rs. 6,965.83 crores (www.Apeda.com). But India’s share in global market is insignificant. It is 1.7% in vegetables and 0.5% in fruits. Fresh foods, such as fruits and vegetables, have between 80 and 95% of moisture content; a factor that contributes to their rapid degradation, generating a high volume of losses and food waste (Prosapio & Norton,2018; Waghmare, 2021). To avoid this issue an alternative solution is the use of drying, which is the oldest conservation method developed by mankind (Acar et al., 2020). Food drying is a method of food preservation that involves removing water from the food by a mass and heat transfer process. Essentially, free water, which is responsible for water activity, is what allows microbes to grow and multiply. Therefore, drying increases the shelf life of food products like vegetables by reducing the water content to a manageable level. The final product's quality is influenced by the drying process, temperature, and water activity. Air temperature, air velocity, and the surface area of the food material are among the variables that influence the transfer of energy for drying. The following are crucial goals that drying procedures must achieve: 1. maintaining fresh food supplies to ensure yearround availability 2. Making the goods lighter and smaller in size for easier storage and transportation 3. Preserving the nutritive value and standards of food products. 4. It should be a sustainable manner with reduced energy use, which is why modern drying processes are being applied in the field of food commodities today. 4. It has to be sustainable. The food industry has adopted novel drying methods that include microwave drying, spray drying, refractance window technology, radio frequency drying, ultrasonic drying, infrared drying, osmotic drying, freeze drying, Low-pressure
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