Handbook of Food Processing Equipment by George Saravacos & Athanasios E. Kostaropoulos

Author:George Saravacos & Athanasios E. Kostaropoulos
Language: eng
Format: epub
Publisher: Springer International Publishing, Cham

8.3.5 Commercial Food Drying Equipment

Application of the diverse types of process dryers to food dehydration should take into serious consideration the unique requirements of processing of foods and biological products. The strict product requirements for food dryers (organoleptic, nutritional, and functional) should be met at the lowest possible cost. Practical aspects of food dehydration and food dryers are presented by Greensmith (1998). Design and performance of food dryers are discussed by Barbosa-Canovas and Vega-Mrcado (1996), Crapiste and Rotstein (1997), and Baker (1997). The technology of dehydration of various food products, with emphasis on fruits and vegetables, is discussed by Woodroof and Luh (1986), Luh and Woodroof (1988), and Salunkhe et al. (1991).

Preparation and pretreatment of raw food materials, especially fruits and vegetables, involving washing, peeling, slicing, blanching, and chemical treatment (e.g., sulfur dioxide, salts, sugar), is an integral part of the dehydration flow sheet (e.g., Fig. 8.6), and it is discussed by Greensmith (1998), Woodroof and Luh (1986), and Luh and Woodroof (1988).

The various types of drying operations and equipment, used in commercial food processing, are shown in Table 8.3. Selected operating characteristics were taken from the literature (Walas 1988; Green and Perry 1997; Crapiste and Rotstein 1997).Table 8.3Characteristics of food drying operations and equipment

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