Abstract

Drying plays a critical role in processing of various food and bioproducts as significant amount of moisture need to be removed for further processing. The rate of moisture removal could impact not only the drying kinetics and efficiency but also the product quality which eventually will decide the acceptance of the final dried products in the market. In an attempt to achieve better process efficiency and product quality as well as to make drying process a more sustainable operation, researchers have embarked to envisage and to improve current dryer design by combining the benefits of various drying mechanisms into a single or combined/sequential operations known as hybrid drying. Hybrid dryers could offer several advantages over conventional dryers such as better drying efficiency, higher energy efficiency, more efficient moisture removal process, better product quality and enhanced retention of nutritional/bioactive compounds. In this paper, hybrid drying literatures published mainly from the recent decade are reviewed to provide researchers and industrial practitioners an up-to-date reference material that could contribute to current research and knowledge transfer especially in the development of more sustainable and efficient drying processes.

摘要

干燥在各种食品和生物产品的加工中起着至关重要的作用，因为需要去除大量水分以进行进一步加工。除湿率不仅会影响干燥动力学和效率，还会影响产品质量，最终将决定最终干燥产品在市场上的接受程度。为了实现更好的过程效率和产品质量以及使干燥过程更具可持续性，研究人员已着手设想并改进当前的干燥机设计，将各种干燥机制的优点结合到单一或组合/顺序操作中称为混合干燥。混合干燥机可以提供优于传统干燥机的几个优点，例如更好的干燥效率、更高的能源效率、更有效的除湿过程、更好的产品质量和增强的营养/生物活性化合物的保留。在本文中，主要回顾了最近十年发表的混合干燥文献，为研究人员和工业从业者提供最新的参考资料，有助于当前的研究和知识转移，尤其是在开发更可持续和更高效的干燥过程方面。