Background

The conventional drying technologies presently used in the food industry are hot-air based systems that are normally considered as an energy intensive processes with higher green-house gas emissions and accounting approximately 15% of the overall manufacturing expenses. The most common drying processes used for the preservation of the food materials are conventional thermal drying which proved to be a high energy consuming process. With the world progressing towards the application of green technology and sustainable methods, the use of alternative energy efficient drying systems are of paramount importance.

Scope and approach

This paper extensively reviewed the energy efficiency and techno-economic performances of a number of non-conventional drying technologies that are currently used in the food industry for drying of the food materials. The reviewed drying technologies include: hybrid systems, heat pumps, super – heated steam, vacuum, microwave, refractance window®, electrotechnologies, ohmic, adsorption mediated and impingement.

Key findings and conclusions

It was found that the hybrid drying systems with the solar drying input and refractance window® drying were among the most promising energy efficient drying methods that could be potentially used for drying of the food materials in industrial processes.

中文翻译：

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对非常规食品干燥技术中提高能效的最新进展的系统综述

背景

当前在食品工业中使用的常规干燥技术是基于热风的系统，通常被认为是能源密集型过程，具有较高的温室气体排放量，约占总制造费用的15％。用于保存食品原料的最常见的干燥过程是常规的热干燥，事实证明这是高能耗的过程。随着世界朝着绿色技术和可持续方法的应用发展，使用替代能源高效的干燥系统至关重要。

范围和方法

本文广泛回顾了食品工业中目前用于食品原料干燥的许多非常规干燥技术的能效和技术经济性能。经过审查的干燥技术包括：混合系统，热泵，过热蒸汽，真空，微波，折射窗口®，电子技术，欧姆，吸附介导和撞击。

主要发现和结论

发现具有太阳能干燥输入和折射窗口干燥的混合干燥系统是最有前途的节能干燥方法之一，可潜在地用于工业过程中食品材料的干燥。