Special Issue "Drying Kinetics and Quality Control in Food Processing"

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Other Topics".

Deadline for manuscript submissions: 31 January 2020.

Special Issue Editors

Dr. Won Byong Yoon
E-Mail Website
Guest Editor
Food and Bio Process Engineering Lab., Dept. of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Korea
Interests: mathematical modelling in food and bioprocesses, computer simulations, biopolymer
Prof. Dr. Meng-I Kuo (Marie)
E-Mail Website
Guest Editor
Department of Food Science, Fu Jen Catholic University
Interests: food engineering, physical chemistry of hydrocolloids

Special Issue Information

Dear Colleagues,

Kinetic characteristics of food quality during dehydration plays an important role in the final product quality as well as the cost of operation. The physico-chemical changes during drying are highly related to the drying temperature and time as well as the food compositions and matrix. The unstable properties of food could be accelerated under various drying circumstances. The drying related researches have focused on characterizing the relations between the moisture content changes and drying conditions such as drying temperature and time. The analytical, semi-empirical, and numerical models to predict the moisture contents during drying have been well developed. However, relatively few studies on the mathematical or empirical analysis on the kinetic characters of food quality during rehydration have been reported. The kinetics character of food quality is a key connection between the drying operations and the final quality of dried food.

This Special Issue on ‘Drying Kinetics and Quality Control’ aims to integrate the novel advances in the development and application of mathematical modeling of drying opeations and kinectic changes of food quality during drying. Topics include but are not limited to the following:

  • Integrated (or multidisciplinary) studies on quality changes of food or bioresource product during dryings;
  • Novel technologoies to control food quality during drying;
  • Optimization of quality prameters invloved in drying operations;
  • Fundamental and applied aspect of drying and dryers;
  • Transport phenomena in food- or bio-porous media;
  • Design, scale-up, and control of dryers in food or bioproduct processing.

Dr. Won Byong Yoon
Prof. Dr. Meng-I Kuo (Marie)
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1400 CHF (Swiss Francs). Please note that for papers submitted after 30 June 2020 an APC of 1500 CHF applies. Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • drying
  • rehydration
  • mass transfer
  • food
  • porous media
  • kinetics
  • quality
  • mathematical model
  • semi-empirical model
  • simulation
  • empirical model
  • texture
  • anthocyanin
  • vitamin
  • energy
  • optimization

Published Papers (2 papers)

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Research

Open AccessArticle
Physicochemical Properties of Guava Snacks as Affected by Drying Technology
Processes 2020, 8(1), 106; https://doi.org/10.3390/pr8010106 - 14 Jan 2020
Abstract
Guava is widely consumed because of its agro-industrial use, and its antioxidant properties attributed to vitamin C and carotenoids content. However, it has a short shelf life. Guava has been dried by atomization, fluidized bed, lyophilization (FD) and convective drying (CD). CD requires [...] Read more.
Guava is widely consumed because of its agro-industrial use, and its antioxidant properties attributed to vitamin C and carotenoids content. However, it has a short shelf life. Guava has been dried by atomization, fluidized bed, lyophilization (FD) and convective drying (CD). CD requires long operation times and the product characteristics are not desirable. In contrast, FD produces high quality products, but requires long processing times, high energy consumption and high operation costs. As an alternative, the Refractance Window® (RW) drying is relatively simple and cheap technique. The objective of this study was to compare the effect of CD, FD and RW techniques, on the moisture content, water activity, color, porosity, volume change, vitamin C and carotenoids content in guava samples. The samples dried by RW required less time to reduce the moisture content and exhibited smaller changes in color than CD or FD. There were greater losses of carotenoids and vitamin C when drying by CD whereas RW had similar losses than FD. Lyophilized products exhibited minor change in volume and greater porosity. RW results in better retention of properties, compared with other drying techniques. Based on this, RW is a promising technique for the development of guava snacks. Full article
(This article belongs to the Special Issue Drying Kinetics and Quality Control in Food Processing)
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Open AccessFeature PaperArticle
Effect of Loading on Wheat Germ Drying in a Batch Fluidized Bed for Industrial Production
Processes 2019, 7(12), 864; https://doi.org/10.3390/pr7120864 - 20 Nov 2019
Abstract
A high loading production in the manufacturing process of wheat germ (WG) drying is important for reducing the production costs. From a cost perspective, the drying performance become more effective in a batch process when the loading increases. The objective of this investigation [...] Read more.
A high loading production in the manufacturing process of wheat germ (WG) drying is important for reducing the production costs. From a cost perspective, the drying performance become more effective in a batch process when the loading increases. The objective of this investigation was to evaluate the drying performance of WG with different loadings, from 2 to 9 kg, at 120 °C in a fluidized bed dryer. The moisture content, according to the American Association of Cereal Chemists (AACC) method, and the water activity using a thermal hygrometer were measured. The absolute humidity, diffusivity of moisture, and thermal efficiency were analyzed using a mathematical model. An analysis of the dehydration flux demonstrated a linear relationship between dehydration time and WG loading using a fluidized bed dryer. The kinetics of WG drying were observed with a simple exponential model used to match the experimental observation, indicating that the drying rate constant decreases with an increase in WG loading. A linear relationship was obtained between the WG loading and heating time (heating time = −0.212 + 0.577 × WG loading). On this basis, a process optimization was developed for industrial operation, and for predicting the drying performance of WG for industrial-scale production. Full article
(This article belongs to the Special Issue Drying Kinetics and Quality Control in Food Processing)
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