Vol. 11, Special Issue 1 (2022)

Author(s):
Akansha Bisht, Ashmeet Kaur, Prakash Singh, Pranshu and Ferheen Alam

Abstract:
The drying of foods is vastly vital technique for the food business and offers potential for ingredient development and novel merchandise to customers. In recent years, there are several advances in technology related to the economic drying of food as well as pre-treatments, techniques, instrumentation and quality. Recent analysis has disclosed that novel drying approaches like microwave or ultrasound-assisted drying, high field of force drying, setup drying and refractance window drying is currently taken to enhance the potency and affectivity of drying so energy consumption is reduced while at an equivalent time conserving the standard of the tip product. Novel drying techniques have introduced and are being presently employed in food business as a result of its some benefits such as-shorter drying time, operational safety, and higher quality of merchandise, non- polluting, higher management method, and a lot of economic. However, while analysis has showed these technologies to achieve success, industrial practitioners don't typically recognize what techniques have the best potential in business. The event of foods dried victimization novel techniques introduces totally different challenges: the buyer perception, the approval of the novel technology and also the retention of the physical, sensory and nutritionally quality of foods. The present work highlights recent developments of valuable novel drying techniques to market property within the food business and points towards. The potential of novel technologies for drying and food preservation has gained enlarged industrial interest and has the potential to switch, a minimum of part, the normal entrenched preservation ways, because the business seeks to become a lot of environmentally and economically property. This paper identifies a bunch of technologies that have shown important potential in food engineering analysis and development.