A. Mahjoorian, M. Mokhtarian, N. Fayyaz, F. Rahmati, S. Sayyadi, and P. Ariaii, “Modeling of drying kiwi slices and its sensory evaluation,” Food Science and Nutrition, vol. A. Rahman, “Production of drum-dried jackfruit powder with different concentration of soy lecithin and gum Arabic,” Journal of Food Engineering, vol. With short term rentals, you can try the dryer in your facility and process prior to purchase. Plant based proteins have gained much more interest because of vegan and flexitarian trend. InfraRWD also offers high quality in plant based proteins in terms of physical and chemical properties.
Look for a provider within the industry that has a history of customer support. Take advantage of the energy-conserving features of the newest dryer designs, as these will become increasingly important. Because you will be living with it for a long time, make sure your new dryer is a good match for your product. Abonyi et al. showed a high retention Revolutionizing Food Drying: The Advantages of Refractance Window Dryer of product quality as compared to other conventional methods of drying (including freeze-drying), in experiments with carrots purée and strawberries purée. For instance, content of beta-carotene in carrot purée was reduced by only 9.9% when drying with RW technique, whereas 57% of beta-carotene was lost when drying in a drum drier.

The Gompertz, Buchanan and Whiting & Buchanan models were used to study the behavior of the microorganism during the drying process. The Gomperzt-Arrhenius model presented in this study corresponds to the derivation and simplification of the model developed by Gil et al.40, which has been reported to describe microbial inactivation as a function of temperature and time40. The model was applied under the assumption that cell growth or regeneration does not occur during the drying process. Results showed that by increasing the temperature and drying time, cell viability decreased.
To course of these chemical reactions as well as to SO2 bonding from flue gases. The digestibility values were stabilized by day 7 after the positive thermal shock. Bioactive compounds with potential use as additives for the food or other industries. Tontul, I.; Ergin, F.; Eroglu, E.; Kuçukçetin, K.; Topuz, A. Physical and microbiological properties of yogurt powder produced by refractance window drying. Although the presence of flavonoids in microalgae has been poorly explored in the literature, this bioactive compound has important biological properties, including antioxidant, anti-inflammatory, estrogenic and antimicrobial activities .
Hybrid dryer energy efficiency is superior to solar (25.6% and 12.0%, respectively) Lakshmi et al. In the production of mango powder with and without the addition of maltodextrin by spray-drying and RW drying. According to the authors, due to the sticky characteristics of the mango pulp, it is important to add maltodextrin in the spray-dryer process, which was not required for RW. However, to produce the final powder it is necessary to adopt a grinding after the RW process when an irregular structure is obtained.



The results revealed that the moisture and water activity in Açaí dried powder using the RW dryer was higher than those in the other two drying methods. The Model 1 Refractance Window™ Dryer pictured on the right features state-of-the-art laser cut components manufactured with a modular design for full scale-up capabilities. The drying process is both effective and efficient, offering excellent results with a wide variety of foods and other products requiring precise, low temperature drying. Refractance Window™ dryers offer a number of superior customer benefits over other drying methods currently in use, including capital equipment costs up to 80% lower and energy costs up to 50% lower.
A lab-scale hot air oven (BTI-HAO-18 model, BioGene, Delhi, India) equipped with a PID control unit was used to dry the dragon fruit samples. The temperature was maintained at 60 °C and an airflow velocity of 2.0 m/s. The freeze dryer was used for FD samples at a temperature of −18 °C and a pressure below 610 Pa. The moisture loss in the sample was checked every 2 h with an accuracy of ±0.01 g. Although RW drying is comparable with freeze drying and other low temperature drying methods in terms of physiochemical quality retention, it can also reduce microbial load in its dried products.

The use of the modified Midilli and Gompertz model allowed observing that there is a correlation between the drying rate and the cellular inactivation rate . When the drying temperature increases, kd and k increase, which indicates that the faster the moisture in the product is lost, the faster the cell death rate increases in the product. The above is consistent with the phenomena aforementioned, where it is stated that cell death can be caused by the migration of water from the microorganism to the environment.
Also, the thicker film results in relatively lower conductive heat transfer, which requires a longer drying time. Therefore, the unit price of thinner films is higher than that of thicker films. In other words, the use of thinner film increases the operating cost. Considering each parameter, the optimum thickness is specified as 0.25 mm. At the end of the drying process, the material is passed over the belt cooled with cold water from below, and separated from the belt by the scraper device.
The absolute sugar concentrations of the SPs studied ranged from 4.8 to 12.5%, with glucose, fructose, and sucrose levels in fresh roots varying between genotypes . Where ηe denotes energy efficiency, and Eevap indicates the amount of energy required to evaporate moisture . Mangos with a weight of about 500g, an average soluble solids content of 13.9°Brix, and a moisture content from 83 to 86% wb (4.9–6.14kg water/kg dry material) were bought at a local supermarket. The fruits were washed and cut to get slices 1 and 2mm thick using an automatic food slicer . Disks 40mm in diameter were then cut out from the slices by using a cork borer. Topuz et al. studied the changes on paprika color after drying using various types of dryers.

The infrared drying occurs by the exposure of the fresh product to electromagnetic radiation in the wavelength range of 0.8–1000 µm. The infrared radiation energy is transferred from the heating source to the product surface. However, the surrounded air is not heated in the process. This method is one of the most appropriate to be used in combination with conventional drying methods due to the equipment simplicity and energy savings. In addition, it is considered to produce a quick and efficient heat transfer obtaining in this way a better organoleptic and nutritional value of the product with a uniform heating and lower final costs . The decline in ascorbic acid content of mango pulp to mango leather because of drying was in close agreement with previous studies (Ndawula et al. 2004; Sogi et al. 2015).