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Open AccessFeature PaperReview

Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

1
Department of Food Science, National Chiayi University, Chiayi City 60004, Taiwan
2
Texture Maker Enterprise Co., New Taipei City 251, Taiwan
3
Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
*
Authors to whom correspondence should be addressed.
Theses authors contributed equally to this work.
Processes 2020, 8(3), 307; https://doi.org/10.3390/pr8030307
Received: 31 January 2020 / Revised: 2 March 2020 / Accepted: 4 March 2020 / Published: 6 March 2020
(This article belongs to the Special Issue Drying Kinetics and Quality Control in Food Processing)
Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed. View Full-Text
Keywords: soybean okara; wheat germ; banana; spent coffee ground; coproducts; drying; kinetics soybean okara; wheat germ; banana; spent coffee ground; coproducts; drying; kinetics
MDPI and ACS Style

Yang, H.; Sombatngamwilai, T.; Yu, W.-Y.; Kuo, M.-I. Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts. Processes 2020, 8, 307.

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