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.
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J. Food Eng."},{"@language":"en","@value":"Japan J. Food Eng."},{"@language":"en","@value":"Nihon Shokuhin Kougakukaishi"},{"@language":"en","@value":"Nihon Shokuhin Kogakkaishi"},{"@language":"en","@value":"Jap J Food Eng"},{"@language":"ja","@value":"日本食品工学会誌"}],"dc:publisher":[{"@language":"en","@value":"Japan Society for Food Engineering"},{"@language":"ja","@value":"一般社団法人 日本食品工学会"}],"prism:publicationDate":"2016","prism:volume":"17","prism:number":"4","prism:startingPage":"139","prism:endingPage":"146"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/028192429"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I028192429"},{"@id":"https://www.jstage.jst.go.jp/article/jsfe/17/4/17_139/_pdf"}],"availableAt":"2016","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Food%20security","dc:title":"Food security"},{"@id":"https://cir.nii.ac.jp/all?q=food%20waste","dc:title":"food waste"},{"@id":"https://cir.nii.ac.jp/all?q=integrated%20drying","dc:title":"integrated drying"},{"@id":"https://cir.nii.ac.jp/all?q=microwave-assisted","dc:title":"microwave-assisted"},{"@id":"https://cir.nii.ac.jp/all?q=techno-economic%20aspects","dc:title":"techno-economic aspects"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360011143598370816","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"PULSED MICROWAVE-VACUUM DRYING OF FOOD MATERIALS"}]},{"@id":"https://cir.nii.ac.jp/crid/1360011143935491840","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Changing demand for food, livestock feed and biofuels in the past and in the near future"}]},{"@id":"https://cir.nii.ac.jp/crid/1360292618667799680","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Heat and mass transfer in apple cubes in a microwave-assisted fluidized bed drier"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574093890493952","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Microwave-Assisted Drying of Biomaterials"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574093904255488","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Farm returns to carbon credit creation with intensive rotational grazing"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574094677268352","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Optimization of microwave-assisted hot air drying conditions of okra using response surface methodology"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574095601613056","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Characterisation of reused osmotic solution as ingredient in new product formulation"}]},{"@id":"https://cir.nii.ac.jp/crid/1360855569347232256","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"The Impact of Climate Change on Agriculture in Asia"}]},{"@id":"https://cir.nii.ac.jp/crid/1360855571077973248","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"The effect of osmosis pretreatment on hot‐air drying and microwave drying characteristics of chili (