Refractance Window Drying and Its Applications in Food Processing

The leaves were washed with potable water; the outer layer rind was removed from the gel; then, slabs 25 mm long, 15 mm wide, and of two thicknesses were prepared. A slab geometry was selected, as it is an easy way to cut the sample at an industrial level. In addition, this was the geometry analyzed for the mathematical modeling of the drying kinetics. Different studies on energy consumption and energy efficiency of RW drying have concluded that in comparison with different conventional drying methods, RW drying is a very energy efficient choice . Thermal drying consumes 10–25% of the industrial energy in the developed countries. Drying energy consumption in the United States, United Kingdom and France were 1600×109, 128×109, 168×109 MJ/year, respectively.
These can significantly improve drying kinetics; however, they can also result in the loss of soluble nutrients and chemical residues, producing food safety issues. Where ηE Is the energy efficiency%, ma is the mass of air Refractance Window Dehydration Technology (kg s−1); Ei and Eo are the input and output energies in kJ s−1. Hdci@T is the enthalpy of air at the drying chamber's inlet at temperature. Hdco@T is the air enthalpy at the drying chamber's outlet at temperature T.

Drying kinetics and diffusion coefficients were obtained and analyzed. Additionally, physicochemical and nutritional characteristics were evaluated to assess if the RW process would yield high-quality dried end-products. To the best of our knowledge, there is no unified analysis of all these aspects together in the literature. We are manufacturers of different type of dryers and food processing machinery from .Novel Refractance Window Dryeris a Contact Infrared Window Drying Method which is most efficient, cost effective drying method in use today.
Production of volatile compounds by these reactions are important for the final aroma of dry-cured meat . However, meat with a high level of PUFA can rapidly oxidize and cause color deterioration and rancidity . There are three types of water in meat which are bound, immobilized, and free . Bound water cannot move among water compartments and remains unfrozen at −40°C. Immobilized water is the largest proportion of water bound in meat (around 35–75%).
The remaining grains retained their spherical scheme and conjunction with the stigma tissue. On the other hand, drying over a refractance window did not alter the appearance and texture of stigmas, compared with traditionally air-dried CS. RWD samples brought loose, porous, less shrunk, and nearly devoid of pollen grains structures (Fig.1j–l vs m–o). Another view could be that an outer “glassy” layer that is formed due to the rapid decrease in moisture content hinders cell collapse and shrinkage of the plant stigma (Aguilera, 2003; Majumder et al., 2021). Quality deterioration caused by microorganisms is undesirable commercially because they limit shelf-life or lead to quality deterioration. Drying helps in reducing or overcoming potential microbial damages.

Renewable energies are also known as green energy with reference to the environmental benefits they provide. Comparison of energy consumption of RW with other selected dryers (C. I. Nindo & Tang, 2007). & Kahveci, K. Mathematical modelling of drying of thin layer rough rice. & Kucuk, H. Mathematical modeling of thin layer drying of pistachio by using solar energy. & Pala, M. Hot-air drying characteristics of red pepper. Food and Bioproducts Processing Cast-tape drying of tomato juice for the production of powdered tomato.
Recent trends in the progress of drying meat and meat products are related to consumer needs, including nutrition, natural products, human wellbeing, safety, and health concerns. Advanced technology includes the utilization of omics approaches, particularly genomics, transcriptomics, proteomics, and metabolomics. These approaches are useful in determining the drying meat and meat products quality, as well as providing crucial information on the products. Next-generation sequencing could be used for the certification of mixed meat products. Further studies warrant to be conducted on dried meat by omics technology to evaluate the quality and safety aspects.

The size of slices, especially the thickness, is an equally important parameter in the drying operation. A reasonable depth of sweet potato slices is critical to circulate drying air through the voidage from channels, particularly in a fixed bed, conventional, low-capacity tray batch dryer. Thin packable layers are commonly employed to disperse food ingredients.
Could increase the geographic area and timeframe in which persimmon growers... The dhurrin content of these two varieties, even in the young phase, allows the use for grazing of the regrown, which have good bunching. Was chosen so as to verify the new testing methodology. Managing dry spell risks to improve rainfed maize productivity in the ... Kinetic studies on batch cultivation of Trichoderma reesei and application to enhance cellulase production by fed-batch fermentation.
Lipids are responsible for the characteristics of meats and meats products, such as aroma and flavor . Lipids in meats are mainly composed of triglycerides and phospholipids. Triglyceride is made up of three fatty acids and glycerol. In meat, the total content of saturated fatty acid is 30–50%, while 35–50% is a monounsaturated fatty acid and 2–30% is polyunsaturated fatty acid . The chemical composition in meat, such as fat content and fatty  acids, causes it to become highly prone to oxidative reactions. Several researchers stated that phospholipids are essential in the development of lipid oxidation because phospholipids have a higher amount of polyunsaturated fatty acids than triglycerides .

Muscle glycogen functions as an energy store to supply energy for muscle contraction through aerobic glycolysis. Aerobic glycolysis requires oxygen, therefore after death aerobic pathway stops. To maintain ATP production needed for membrane ion pumps and cell integrity, glycogen is degraded to pyruvate through anaerobic glycolysis. The final product of anaerobic glycolysis, lactic acid will accumulate causing acidification and hardening of the meats.
On the other hand, when increasing the temperature, there was an increase in the cell inactivation rate and a decrease in the lag phase independent of the use or not of the carrier material. However, when no carrier material was used, the rapid increase in k and the decrease in L generated a steep cell survival curve that resembles a straight line. This correlation of the kinetic parameters with the shape of the curve was similar to that reported by Corradini et al. who modeled heat inactivation under non-isothermal conditions for Salmonella enteritidis47.

Dried product is discharged in flake, sheet or small particle form at the product removal end of the dryer, where it is broken up, if necessary, and bagged. Drying reduces moisture content and lowers water activity in perishable products to safe levels, thereby prolonging shelf life and adding value. Compared to products produced with other preservation methods, dehydrated products have almost unlimited shelf-life and substantially lower transportation, handling and storage costs. In the United States, they provide opportunities for maximum convenience, flexibility, and economics as industrial and food service ingredients, whereas in other countries they are also frequently consumer products, as well. Of the RDF alternative fuel occured mainly in the II period of the process during which the transport of water content was carried out by diffusion.