African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Full Length Research Paper

Technological advancements in the drying of fruits and vegetables: A review

Nwankwo S. Chibuzo
  • Nwankwo S. Chibuzo
  • Department of Food Science and Technology, Federal University of Agriculture Makurdi, Nigeria.
  • Google Scholar
Ulu F. Osinachi
  • Ulu F. Osinachi
  • Department of Food Science and Technology, Federal University of Agriculture Makurdi, Nigeria.
  • Google Scholar
Mbachiantim T. James
  • Mbachiantim T. James
  • Department of Nutrition and Dietetics, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Nigeria.
  • Google Scholar
Okoyeuzu F. Chigozie
  • Okoyeuzu F. Chigozie
  • Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria Nsukka, Nigeria.
  • Google Scholar
Belay Dereje
  • Belay Dereje
  • Department Food Process Engineering, College of Engineering and Technology, Wolkite University, Ethiopia.
  • Google Scholar
Carew E. Irene
  • Carew E. Irene
  • Department of Food Science and Technology, Federal University of Agriculture Makurdi, Nigeria.
  • Google Scholar


  •  Received: 30 April 2021
  •  Accepted: 24 November 2021
  •  Published: 31 December 2021

References

Abbasi S, Azari S (2009). Novel microwave-freeze drying of onion slice. International. Journal of Food Science and Technology 44(5):947-979.
Crossref

 

Ahmed N, Singh J, Harmeet C, Prerna GAA, Harleen K (2013). Different drying methods: Their applications and recent advances. International Journal of Food Nutrition and Safety 4(1):34-42.

 

Ajuebor F, Sole-Adeoye OD, Alagbe EE, Ozoma KC, Olodu EO, Wuraola FG (2017). Fabrication and Performance Evaluation of Cabinet Dryer for Okra, Chili Pepper and Plantain at Different Temperature, Relative Humidity and Air Velocity. The International Journal of Science and Technoledge 5(8):51-65.

 

Alamu OJ, Nwaokocha CN, Adunola, O. (2010). Design and construction of a domestic passive solar food dryer. Leonardo Journal of Sciences 16:71- 82.

 

Askari GR, Emam-Djomeh Z, Mousavi SM (2013). Heat and mass transfer in apple cubes in a microwave assisted fluidized bed dryer. Food and Bioproducts Processing 91(3):207-215.
Crossref

 

Babu A, Kumaresan G, Raj VAA, Velraj R (2018). Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models. Renewable Sustainable Energy Review 90:536-556.
Crossref

 

Betoret E, Calabuig-Jiménez L, Barrera, C, Dalla Rosa M (2016). Sustainable drying technologies for the development of functional foods and preservation of bioactive compounds. IntechOpen.
Crossref

 

Boudhrioua N, Bahloul N, Ben SI, Kechaou N (2009). Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves. Industrial Crops and Production 29(2-3):412-419.
Crossref

 

Brennan JG (2006). Food Processing Handbook, John Wiley and Sons pp. 88-107.
Crossref

 

Cal K, Solohub K (2009). Spray drying technique: Current applications in pharmaceutical technology. Journal of Pharmaceutical Sciences 99(2):587-97.
Crossref

 

Calín-Sánchez Á, Figiel A, Szarycz M, Lech K, Nuncio-Jáuregui N, Carbonell-Barrachina Á (2013). Drying kinetics and energy consumption in the dehydration of pomegranate (Punica granatum L.) arils and rind. Food Bioprocess Technology 7(7):2071-2083.
Crossref

 

Calín-Sánchez Á, Leontina L, Marina C, Abdolreza K, Klaudia M, Ángel A, Carbonell B, Adam F (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods 9(9):1261.
Crossref

 

Cenkowski S, Arntfield, SD, Scalon, MG (2008).Far infrared dehydration and processing, In Food Drying Science and Technology. DE Stech of Lancaster: Lancaster, PA.

 

Chen Q, Li Z, Bi J, Zhou L, Yi J, Wu X (2017). Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT 80:178-184.
Crossref

 

Chua KJ, Chou SK (2014). Recent advances in hybrid drying technologies. Emerging Technologies for Food Processing pp. 447-459.
Crossref

 

Claussen IC, Ustad TS, Strommen I., Walde PM. (2007). Atmospheric freeze drying-a review. Drying Technology 25(6):947-957.
Crossref

 

Colak, N. Hepbasli A. (2007). Performance analysis of drying of green olive in a tray dryer. Journal of Food Engineering 80(4):1188-1193.
Crossref

 

Dereje B, Abera S (2020). Effect of some pretreatments before drying on microbial load and sensory acceptability of dried mango slices during storage periods. Cogent Food and Agriculture 6(1):1807225
Crossref

 

Falade KO, Igbeka JC (2007). Osmotic dehydration of tropical fruits and vegetables. Food Reviews International 23(4):373-405.
Crossref

 

Fayose F, Huan Z (2016). Heat pump drying of fruits and vegetables: principles and potentials for Sub-Saharan Africa. International Journal of Food Science 2016:9673029.
Crossref

 

Feng L, Xu Y, Xiao Y, Song J, Li D, Zhang Z, Zhou C. (2021). Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples. Food Chemistry 338:128015.
Crossref

 

Giri SK, Prasad S (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot air dried button mushrooms. Journal of Food Engineering 78:512-521.
Crossref

 

Hasan MU, Malik AU, Ali S, Imtiaz A, Munir A, Amjad W, Anwar R (2019). Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review. Journal of Food Processing and Preservation 43(12):e14280.
Crossref

 

Joardder MUH, Karim A, Kumar C (2013). Effect of temperature distribution on predicting quality of microwave dehydrated food. Journal of Mechanical Engineering and Science 5:562-568.
Crossref

 

Kahyaoglu LN, Sahin S, Sumnu G (2012). Spouted bed and microwave assisted spouted bed drying of parboiled wheat. Food and Bioproducts Processing 90(2):301-308.
Crossref

 

Karam MC, Petit J, Zimmer D, Djantou EB, Scher J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering 188:32-49.
Crossref

 

Kerr WL (2013). Food Drying and Evaporation Processing Operations. In: Myer K. (Ed.), Handbook of Farm, Dairy and Food Machinery Engineering (2nd Edition). New York, USA: Elsevier pp. 317-340.
Crossref

 

Kigozi J, Ssenyimba S, Mutumba R, Baidhe E, Oluk I, Tumutegyereize P, Muyonga, J (2021). Adoption of the refractance window drying technology in the drying of fruits and vegetables in Uganda. Journal of Advances in Food Science and Technology pp. 1-10.

 

Kumar PS, Sagar VR (2014). Drying kinetics and physicochemical characteristics of osmo dehydrated mango, guava and aonla under different drying conditions. International Journal of Food Science and Technology 51(8):1540-1546.
Crossref

 

Kumar Y, Belorkar SA (2015). Fluidized bed drying of fruits and vegetables: An overview. International Journal of Engineering Studies and Technical Approach 1(9):1-8.

 

Kumar C, Karim MA (2017). Microwave-convective drying of food materials: A critical review. Critical Review in Food Science and Nutrition 59(3):379-394.
Crossref

 

Law LC, Mujumdar AS (2006). Fluidized bed drying, Handbook of industrial drying, Chap 8. ©Taylor & Francis Group LLC.
Crossref

 

Maisnam D, Prasad R Anirban D, Sawinder K, Chayanika S (2017). Recent advances in conventional drying of foods. Journal of Food Technology and Preservation 1(1):25-34.

 

Marra F, Zhang L, Lyng J (2009). Radio frequency treatment of foods: Review of recent advances. Journal of Food Engineering 91(4):497-508.
Crossref

 

Mehta BK, Jain SK, Sharma GP (2013). Response Surface Optimization of osmotic dehydration process parameters for button mushroom (Agaricus bisporus). Focusing on Modern Food Industry 2(2):91-102.

 

Mercer DG (2014). An introduction to the dehydration and drying of fruits and vegetables.Donald G. Mercer.

 

Misha S, Mat S, Ruslan MH, Sopian K, Salleh E (2013). Review on the application of a tray dryer system for agricultural products. World Applied Sciences Journal 22(3):424-433.
Crossref

 

Moses JA, Norton T, Alagusundaram K, Tiwari B (2014). Novel drying techniques for the food industry. Food Engineering Reviews 6:43-55.
Crossref

 

Nastaj JF (2000). Numerical model of vacuum drying of suspensions on continuous drum dryer at two-region conductive-convective heating. International Communications in Heat and Mass Transfer 27(7):925- 936.
Crossref

 

Niakousari M (2018). A review on mechanism, quality preservation and energy efficiency in refractance window drying: a conductive hydro- drying technique. Journal of Nutrition, Food Research and Technology 1(2):50-54.
Crossref

 

Nindo, CI, Tang J (2007). Refractance window dehydration technology: A novel contact drying method. Drying Technology 25(1):37-48.
Crossref

 

Norhadi N, Akhir AM, Rosli NR, Mulana F (2020). Drying kinetics of mango fruit using tray and oven dryer. Malaysian Journal of Chemical Engineering and Technology 3(2):51-59.
Crossref

 

Okoro OI, Madueme TC (2004). Solar energy investments in developing economy. Renewable Energy 29(9):1599-1610.
Crossref

 

Özbek B, Dadali G (2007). Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. Journal of Food Engineering 83(4):541-549.
Crossref

 

Parikh DM (2015). Vacuum drying: basics and application. Chemical Engineering 122(4):48-54.

 

Pham ND, Khan MIH, Karim A (2017). A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying. Food Chemistry 325:126932.
Crossref

 

Phisut N (2012). Spray drying technique of fruit juice powder: some factors influencing the properties of product. International Food Research Journal 19(4):1297.

 

Pragati S Preeti B (2014). Technological revolution in drying of fruit and vegetables. International Journal of Science and Research 3(10):705-711.

 

Pua CK, Hamid NSA, Tan CP, Mirhosseini H, Rahman RBA, Rusul G. (2010). Optimization of drum drying processing parameters for production of jackfruit (Artocarpusheterophyllus) powder using response surface methodology. LWT-Food Science and Technology 43:343-349.
Crossref

 

Radoj?in M, Pavkov I, Bursa? Kova?evi? D, Putnik P, Wiktor A, Stamenkovi? Z, Gere A (2021). Effect of selected drying methods and emerging drying intensification technologies on the quality of dried fruit: A review. Processes 9(1):132.
Crossref

 

Rwubatse B, Akubor PI, Mugabo E (2014). Traditional drying techniques for fruits and vegetables losses alleviation in Sub-Saharan Africa. Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) 8(9):52-56.
Crossref

 

Sagar VR, Kumar PS (2010). Recent advances in drying and dehydration of fruits and vegetables: a review. Journal of Food Science and Technology 47(1):15-26.
Crossref

 

Sakif AS, Saikat NM, Eamin M (2018). Drying and dehydration technologies: A compact review on advance food science. Journal of Mechanical and Industrial Engineering Research 7(1):1-10.

 

Schossler K, Jager H, Knorr D (2012). Novel contact ultrasound system for accelerated freeze-drying of vegetables. Innovative Food Science and Emerging Technologies 18:433-445.
Crossref

 

Sehrawat R, Nema PK (2018). Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit. Journal of Food Science and Technology 55(10):4311-4320.
Crossref

 

Sehrawat R, Nema PK. and Kaur BP (2016). Effect of superheated steam drying on properties of foodstuffs and kinetic modeling. Innovative Food Science and Emerging Technologies 34:285-301.
Crossref

 

Singh DB, Kingsly ARP (2008). Effect of convective drying on qualilty of Anardana. Indian Journal of Horticulture 65:413-416.

 

Sontakke MS, Salve P (2015). Solar drying technologies: A review. International Journal of Engineering Science 4(4):29-35.

 

Tontul I, Topuz, A (2017). Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends in Food Science and Technology 63:91-102.
Crossref

 

Valarmathi TN, Sekar S, Purushothaman M, Sekar SD, Reddy MRS, Reddy KRNK (2017). Recent developments in drying of food products. In IOP Conference Series: Materials Science and Engineering 197(1):012037.
Crossref

 

Verma A, Singh SV. (2015). Spray drying of fruit and vegetable juices-a review. Critical Reviews in Food Science and Nutrition 55(5):701-719.
Crossref

 

Xiao HW, Pan Z, Martynenko A, Law CL, Nema PK (2018). Innovative and emerging drying technologies for enhancing food quality. Journal of Food Quality 2018:1-2.
Crossref

 

Zou K, Teng J, Huang L, Dai X, Wei B (2013). Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT Food Science and Technology 51(1):253-259.
Crossref