Review of dielectric drying of foods and agricultural products

Authors

  • Yunyang Wang College of Food Science and Engineering, Northwest A&F University
  • Yuanrui Li College of Food Science and Engineering, Northwest A&F University
  • Shaojin Wang Department of Biological Systems Engineering, Washington State University
  • Li Zhang College of Food Science and Engineering, Northwest A&F University
  • Mengxiang Gao College of Life Science, Yangtze University
  • Juming Tang Former President of AOC, PhD, Prof, Dept of Biol Systems Eng, Washington State University

DOI:

https://doi.org/10.25165/ijabe.v4i1.386

Abstract

Abstract: Dielectric drying methods with microwave (MW) and radio frequency (RF) energy as emerging drying technologies have drawn much attention from both research community and industry over the past decades.  When properly applied, MW and RF drying can be energy efficient and of great potential to be used for a wide range of materials.  However there are few reviews that cover both MW and RF drying technologies.  Such a review is timely considering the ever increasing interest of the food industry in adapting energy efficient new drying technologies.  This paper attends to provide a comprehensive review on uses of MW and RF energy in drying of foods and agricultural products.  It provides a brief discussion on the fundamental theory of MW and RF heating and gives a general overview of the works of the most active research groups on modeling of drying kinetic, energy control strategy and the influence of MW and RF drying conditions on quality and structural changes of the final products.  Finally, it proposes possible solutions to main challenges facing the industrial adaptation of the technologies and makes suggestions on further research directions to improve the dielectric drying.

 

Keywords: dielectric drying, foods, agricultural products, microwave, RF energy

DOI: 10.3965/j.issn.1934-6344.2011.01.001-019

 

  Citation: Wang Yunyang, Li Yuanrui, Wang Shaojin, Zhang Li, Gao Mengxiang, Tang Juming.  Review of dielectric drying of foods and agricultural products.  Int J Agric & Biol Eng, 2011; 4(1): 1

Author Biographies

Yunyang Wang, College of Food Science and Engineering, Northwest A&F University

College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China

Yuanrui Li, College of Food Science and Engineering, Northwest A&F University

professor, PhD superviser, His research focuses on food engineering, food quality and safety.

Li Zhang, College of Food Science and Engineering, Northwest A&F University

MS, lecturer. Her research focuses on drying engineering, food quality and safety.

Mengxiang Gao, College of Life Science, Yangtze University

Ph. D. from Northwest A & F University, associate professor of College of Life Science at Yangtze University in China.His research focuses on agricultural processing engineering, physical preservation technologies of food.

Juming Tang, Former President of AOC, PhD, Prof, Dept of Biol Systems Eng, Washington State University

Juming Tang, Ph.D. Professor of Food Engineering Department of Biological Systems Engineering Washington State University Pullman, WA, 99164-6120 Tel: 509-335-2140 Fax: 509-335-2722 email:jtang@wsu.edu

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Published

2011-03-30

How to Cite

Wang, Y., Li, Y., Wang, S., Zhang, L., Gao, M., & Tang, J. (2011). Review of dielectric drying of foods and agricultural products. International Journal of Agricultural and Biological Engineering, 4(1), 1–19. https://doi.org/10.25165/ijabe.v4i1.386

Issue

Vol. 4 No. 1 (2011): IJABE

Section

Invited Review/Research Article

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