Application and the Techno-economical Aspects of Integrated Microwave Drying Systems for Development of Dehydrated Food Products

DOI Web Site Web Site 参考文献22件
  • SALINA MD SALIM Nora
    Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University School of Fundamental Science, Universiti Malaysia Terengganu
  • KUDAKASSERIL KURIAN Jiby
    Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University
  • GARIEPY Yvan
    Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University
  • RAGHAVAN Vijaya
    Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University

書誌事項

公開日
2016
DOI
  • 10.11301/jsfe.17.139
公開者
一般社団法人 日本食品工学会

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説明

<p>The demand to increase food production to feed the growing number of the world population is becoming a primary concern for everyone. At the same time, one-third of the food produced is lost or wasted globally. The food wastes and the by-products of the food production and processing operations still have nutritional ingredients in them suitable for human consumption. To encounter this issue, drying methods can be carried out to add value to food waste, prolong the product’s shelf life and thus provide more food products. Integrated microwave drying systems have the potential to produce dehydrated products from the food waste. In this paper, integrated osmotic dehydration with microwave-assisted hot air drying method is described for the development of dehydrated broccoli stalk product. The techno-economical aspects in terms of raw material availability, process design, energy input, capital inputs, operation costs and environmental benefits are also discussed. This integrated microwave drying concept will be of use to process other biological materials that have the potential at the marketplace.</p>

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