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Food Drying: A Review

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 R-2537
[1-8]

REVIEW ARTICLE Agricultural Reviews, Volume Issue : ()

Food Drying: A Review

Samuel Ayofemi Olalekan Adeyeye1, Tolulope Joshua Ashaolu2, Ayenampudi Surendra Babu3 10.18805/ag.R-2537

ABSTRACT
Foods are complex biological substances that are obtained from animal or plant origin and because of that they contain high moisture
contents which make them highly perishable and thereby requiring preservation in some forms. This review assessed different
techniques of drying food and optimization of drying parameters to obtain good and acceptable quality food products. Among the
useful processes used in preserving food products reviewed is minimal processing, dehydration or drying. The authors explored the
available literature from journals, textbooks and search engines to develop this review paper. Food dehydration or drying is used to
reduce losses and improving food commercial value. The use of artificial dryers has been found to reduce drying time when compared
with natural drying method although at higher consumption level. Natural drying methods are sun drying and solar drying which could
involve the use of solar dryers. Artificial drying methods are radiation, freeze drying, osmotic drying, dielectric drying etc. Novel
technologies like microencapsulation and nanotechnology are increasingly used in food drying. Microencapsulation has been found
to improve the stability of nutrients, preventing ingredient interactions and degradation as the coating matrix effectively separates
particles and prevents them from contacting each other. Nanotechnology has found wide applications in food production, processing
and packaging. Nanotechnology is an emerging technology that could impact every aspect of food system from cultivation and
production of food to processing, packaging, transportation, shelf life and bioavailability of nutrients in foods.

Key words: Drying methods, Drying, Encapsulation, Food, Kinetics, Nanotechnology, Quality.

Foods are complex substances because of their biological 1

Department of Food Technology, Hindustan Institute of Technology
origin and are mainly derived from animal or plant sources. and Science, Padur-603 103, Chennai, Tamil Nadu, India.
Most foods are highly perishable because of high moisture 2
Faculty of Environmental and Chemical Engineering, Institute of
contents which make them susceptible to biochemical Research and Development, Duy Tan University, Da Nang, Vietnam.
reactions and microbial spoilage, thereby requiring 3
Department of Food Science and Technology, School of Agricultural
preservation in one way or the other. Among the common Sciences, Malla Reddy University, Hyderabad-500 100, Telangana,
methods used in preserving food products are minimal India.
processing, refrigeration, smoking and dehydration or drying Corresponding Author: Samuel Ayofemi Olalekan Adeyeye,
(Pinheiro et al., 2010, Damiani et al., 2010, Fernandes et al., Department of Food Technology, Hindustan Institute of Technology
2010; Corrêa et al., 2010). Drying has been used as a and Science, Padur-603 103, Chennai, Tamil Nadu, India.
method of reducing post-harvest losses in many agricultural Email: adeyeyes@hindustanuniv.ac.in
produce for a long time (Gatea, 2011) and as well as
How to cite this article: Adeyeye, S.A.O., Ashaolu, T.J. and Babu,
improving their commercial value. Drying of foods reduces
A.S. (2022). Food Drying: A Review. Agricultural Reviews.
the moisture contents to preserve the foods and prolong
DOI: 10.18805/ag.R-2537.
their storage life so that the dried products could be made
Submitted: 30-03-2022 Accepted: 06-06-2022 Online: 30-07-2022
available at locations where they are not produced and all
year round. Apart from reduction in bulkiness and weight,
drying also reduces the costs of packaging, handling and Several researchers have worked on different drying
transportation (Gatea, 2011). However, the drying of foods
techniques of agricultural produce, for example, solar drying,
could also lead to physical, sensory, nutritional and
vacuum drying, foam mat drying and spray drying (Patel
microbiological quality changes.
and Kar, 2012; Gatea, 2011; Radhika et al., 2011). Drying
Drying is a mass transfer process of removing moisture
has been found to cause physical modification of the dried
from food products to reduce the bulkiness of agricultural
products in terms of colour change, shrinkage, porosity and
produce (Gatea, 2011; Gupta et al., 2011, Radhika, et al.,
2011). Drying has been used to preserve agricultural texture (Gatea, 2011, Radhika et al., 2011). Based on these,
produce for a long time and this could be due to fact that it important drying process variables that have influence on
is simple, easy to operate and cost-effective. However, apart drying process and help in obtaining dried products with
from these benefits, drying reduces the bulkiness of foods good quality should be considered like cultivar, pre-
as well as the costs of packaging, handling, storage and treatments and drying conditions (Gatea, 2011). Therefore,
transportation thereby improving handling and processing this review assesses drying of food and optimization of drying
operations (Gupta et al., 2011; Radhika et al., 2011). parameters to obtain desirable products.

Volume Issue 1
 Food Drying: A Review

Drying techniques poor heat transmission rate because of condensation of

evaporated moisture (Sontakke and Salve, 2015). In order
Drying is a mass transfer process of removing moisture from
to improve on the sun drying method, solar drying could be
food products to reduce the bulkiness of agricultural produce
used. Examples of solar dryers are chamber type, chimney
(Gatea, 2011; Radhika et al., 2011). Drying involves heat
type and wind-ventilated dryers. Solar system is used to
transfer, therefore, reducing energy consumption, improving
generate heat in indirect method of solar drying and this is
the drying process efficiency and obtaining high quality
directed into foods to be dried via air flow which heats the
products with minimal costs will be the goal of modern drying
product. The drying chamber is vented at the top to remove
(Doymaz, 2011; Darvishi et al., 2014).
the moisture that is evaporated (Toshniwal and Karale, 2013).
Convective hot air drying of agricultural produce is the
most common method used to remove moisture from food Artificial drying methods
products. However, the shortcomings of this method include Convective drying
slow and long drying period, high energy consumption and
Convective method of drying is used to remove water from
contamination of food products as a result of poor handling,
agricultural produce through heat transfer in modern heating
low energy efficiency (Sarimeseli, 2011). However, in order
equipment. This involves the use of hot air to transfer heat
to reduce the problems and to achieve a more effective
to the food products and remove moisture effectively from
and faster thermal drying process, the use of microwave
the food products (Brennan and Grandison, 2015).
and dielectric heating methods for drying agricultural
Hot air tunnel dryer could be used for the drying of food
produce is encouraged (Sarimeseli, 2011). Microwave and
(Morales-Delgado et al., 2014). Osmotic and convective
dielectric heating methods are characterized by higher
drying methods have been combined to dry different fruits
drying rate, shorter drying time, decreased en ergy
and vegetables like ginger (Loha, et al., 2012), jack fruit
consumption and better quality dried products which make
(Kaushal and Sharma, 2014), button mushroom (Mehta et al.,
them more preferred than the convective hot air drying
2013) and grapes and these methods could be applied to
(Sarimeseli, 2011).
drying of many food products.
Drying methods are broadly divided into two namely,
natural and artificial drying methods. The natural drying Drying by radiation
method uses the solar energy to remove moisture from food It has been discovered and reported that heat sensitive
products. This method depends on variability of weather components of foods are lost as a result of long drying time
conditions which makes it highly unreliable (Toshniwal and and high temperature of hot air drying. Drying by radiation
Karale, 2013). On the other hand, artificial drying method is is an alternative method that could be used to overcome
more preferred than natural method of drying because of the problems encountered in hot air drying. Microwave
faster drying rate and efficiency and effectiveness in radiation involves the use of electromagnetic radiation to
removing large amount of moisture from produce which dry food products. This involves the use of electric and
result into better quality dried products (Toshniwal and magnetic field to propagate microwave heat through space.
Karale, 2013). In addition, there is better control of various Drying of food products by use of microwave heating has
factors involved in the drying process such as temperature, been found to produce better quality dried products requiring
drying air flux and time of drying. In artificial drying less time and temperature to remove moisture from food
effectiveness and efficiency of drying operation could be products (Kahyaoglu et al., 2012). However, scorching has
improved through the use of mechanical or electrical been a problem with microwave heating due to reduced
equipment such as fans. moisture towards the end of the drying process. Microwave
Natural drying methods drying has advantage of ease of combination with other
methods of drying like vacuum drying (Borquez et al., 2014).
Solar drying
Sun is as old as the universe itself and is a free and an Freeze drying
inexhaustible source of energy, used for drying of agricultural According to IFT, “freeze-drying is the process by which the
produce since the beginning of mankind. Solar drying is solvent (usually water) and/or suspension medium is
divided into direct and indirect method of drying. crystallized at low temperature and removed by sublimation.
This is a traditional method which uses the sunlight to Sublimation is the direct transition of water from solid state
dry food products. Foods are exposed to the sunlight for to gaseous state without melting”. Therefore, freeze drying
several days to remove moisture from the produce before is a process of drying a food product through freezing and
packing. This is very common in developing countries where removal of solvents associated with the food through direct
fuel is scarce and expensive. Sun drying is a commonly sublimation (Rey and May, 2016; Fellows, 2017; Prosapio
used method of drying due to its simplicity and cheapness et al., 2017). Freeze drying is also called as lyophilisation
(Sontakke and Salve, 2015). However, the maj or or cryodesiccation, because it involves dehydration at low
shortcomings of this drying method are poor products quality temperature through freezing at lower pressure followed
as a result of insect attack, contamination with dust and by sublimation of the ice (Prosapio et al., 2017). This
dirt, long drying time, unregulated exposure sunlight and differentiate freeze drying from most conventional methods

2 Agricultural Reviews
 Food Drying: A Review

where water is removed by application of heat (Fellows, Osmotic drying

2017; Prosapio et al., 2017). Osmotic drying involves the use of hypertonic solution to
Superior quality dried product as a result of absence of effect drying of food products. The drying process involves
liquid water during freezing and low temperature of drying removal of water from plant tissues by immersion in a
with cessation of reactions involving microorganisms have hypertonic solution which results into a concentration
been reported during the first phase of freeze drying and differential between the moisture of food to be dried and the
the ability of the food products to rehydrate effectively solution (Ishfaq et al., 2016; Shete et al. 2018). In osmotic
(Kahyaoglu et al., 2012). However, they found out that drying, the removal of water is due to the natural and non-
differences in the rehydration property of freeze dried fruits destructive phenomenon of osmosis across cell membranes
as a result of salt concentration due to desorption of water, (Ishfaq et al., 2016; Shete et al. 2018). The high osmotic
pectin cells break down, water crystal size and porosity pressure of the hypertonic solution provides the driving force
(Kahyaoglu et al., 2012). needed for the diffusion of water from the tissue into the
Freeze-drying leads to dried foods with highest quality solution (Ishfaq et al., 2016; Shete et al. 2018). “The diffusion
when compared with other drying methods as flavor and of water is accompanied by the simultaneous counter
structural integrity are preserved (Rey and May, 2016, Fellows, diffusion of solutes from the osmotic solution into the tissue
2017; Prosapio et al., 2017). However, freeze drying is costly and solutes also diffuse from the solution into the tissue of
and thereby used for drying high-value products such as the food products (Mehta et al., 2013). However, mass
seasonal fruits and vegetables like coffee and foods used for transfer during osmosis have been found to be responsible
military, astronauts/cosmonauts and/or hikers (Rey and May, for physical, chemical, nutritional values, taste and structural
2016; Fellows, 2017; Prosapio et al., 2017). changes in the properties of the final dried products
Freeze dried products exhibit rapid rehydration, good (Kahyaoglu et al., 2012, Sisquella et al., 2014).
organoleptic property, low chemical change, minimal volume Osmotic drying is used to improve the quality of the
reduction and loss of volatile components, better retention dried product over conventional drying process. Colour and
of vitamins, antioxidants and colorants (Kahyaoglu et al., flavour retention are also achieved when mild heat treatment
2012). Despite the advantages, freeze drying is faced with is applied after osmotic dehydration resulting to superior
several challenges like high cost of equipment and high organoleptic characteristics (Kahyaoglu et al., 2012,
energy consumption during freezing, drying and condensing Sisquella et al., 2014; Shete et al. 2018). According to
process. Collapse of the product can happen during drying Rastogi et al., (2005), “osmotic drying also increases
due to high freeze drying time which may result in aroma resistance to heat treatment, prevents enzymatic browning
loss and tough product characterized by low rehydration and inhibits activities of polyphenol oxidase”. However, the
osmotic drying process is economical and depends on:
capacities (Harnkarnsujarit and Charoenrein, 2011; Rey and
temperature of osmotic solution, concentration of the
May, 2016).
osmotic solution, osmotic agent used, process duration and
Ultrasound drying geometry of food material (Kahyaoglu et al., 2012; Sisquella
Food could be dried with ultrasound to improve et al., 2014; Shete et al. 2018).
characteristics and quality of the products when compared Dielectric drying
with conventional hot air drying. Ultrasonic energy can be Dielectric drying involves the use of electromagnetic energy
applied alone or combined with other kind of energies like to dry food products. Electromagnetic energy of microwave
hot-air. Ultrasound in this way reduces temperature or and radio frequency are directed and allowed to interact
treatment time which improves product quality. with food interior which quickly raise the centre temperature
According to Musielak et al., 2016, application of to effect drying of the products. This is because food products
ultrasound to dry food shortens the drying time and reduces are dielectric materials which can store electric energy and
total energy consumption. They observed that due to the convert it into heat energy (Abbasi and Azari, 2009). Unlike
small “temperature effect”, the quality of the obtained conventional drying, dielectric heating rapidly raises the
products was better than that of control processes without temperature of food products to target temperature due to
ultrasound enhancement. Musielak et al., 2016 also volumetric heating phenomenon (Wang et al., 2012).
observed that “lack of an effective technology for generating
power ultrasound in air was distinguished as the primary Microwave for drying
constraint for industrial application of ultrasound technology”. This involves the use of microwave in drying food products.
Schossler et al., (2012) dried bell pepper with an Microwave energy penetrates food products and heats the
integrated ultrasound freeze drying system which could be products without creating thermal gradients, resulting in heat
applied to dry other food products. They found that transfer during dehydration of food products (Jiang et al.,
continuous application of ultrasound was found to impart 2010). Microwave energy can be absorbed by food products
heating effect to the products at reduced ambient pressure. and thereby converts it to heat. But microwave heating has
They also found that application of ultra sound reduced the several shortcomings like non-uniformity drying materials,
drying time by 11.5%. limited heat penetration depth and “puffing” phenomenon.

Volume Issue 3
 Food Drying: A Review

Radio frequency drying Low-pressure superheated steam drying

Radio frequency drying involves the use of radio frequency Superheated steam drying has been used to dry several
energy to heat foods to achieve fast and effective thermal food products. This method is environment-friendly; it
treatment for drying purpose (Sisquella et al., 2014) and prevents fire and explosion hazards, it consumes lower
has received higher acceptance in recent times. Radio energy; it has high drying rate and produces high quality
frequency energy has been found to volumetrically release dried products (Meziane, 2011). But, it has some
heat within food on the basis of combined mechanisms of disadvantages when used to dry heat-sensitive foods (Sa-
dipole rotation and conduction effects which augment drying adchom et al., 2011). However, superheated steam at
process of food products (Alfaifi et al., 2014). However, radio reduced pressure has been applied to dry heat- and oxygen-
frequency thermal processes have been observed to reduce sensitive products resulting in good and effective
thermal quality degradation in drying products (Alfaifi et al., preservation of both physical and chemical properties of
2014). But, the major setbacks of radio frequency heating such food products (Köse and Erentürk, 2010).
are non-uniform heating and runaway heating which could Recent advanced drying techniques for food drying
lead to overheating in corners, edges and center parts,
New drying techniques are used to reduce drying time and
especially in foods of intermediate and high moisture
improve final quality of dried food products (Huang et al.,
contents (Alfaifi et al., 2014).
2012). Different combinations of drying methods are used
Electro-hydrodynamic drying to provide synergy to overcome the shortcomings of
Electro-hydrodynamic drying is a new drying method which individual or single drying method (Patel and Kar, 2012).
is a less known when compared with conduction, radiation, These are:
or other types of heat transfer (Esehaghbeygi and Basiry, Radio frequency assisted hot air drying
2011). It is a novel non-thermal drying technique which is
This drying method heats and evaporates water from the
used for drying heat-sensitive materials. In this method
food product at relatively low temperature. Patel and Kar,
drying is achieved by use of a high electric field of one or
(2012) reported that shortcoming of heat transfer in
multiple point electrode and to improve its drying rate a plate
convective hot air drying alone can be improved on by
electrode is also used (Kieu et al., 2018). Drying is achieved
combining radio frequency heat with conventional convective
at reduced drying temperature and entropy due to rapid
hot air drying. Roknul et al., (2014) reported that radio
evaporative cooling and dipole orientation in electric field.
frequency assisted hot air drying produced a uniform dried
Electro-hydrodynamic drying systems have been found to
and better quality of products than hot air drying, infrared
be simple to design and consume less energy when
drying and microwave-assisted hot air drying.
compared with convective and freeze drying methods (Kieu
et al., 2018). Radio frequency assisted heat pump drying
Air Impingement Radio frequency energy combined with heat pump batch
drier has showed several improvements when compared
Drying of food products could be achieved by use of air
with a single drying process (Roknul et al., 2014). The radio
impingement drying. This drying process involves the use
frequency assisted heat pump drying process reduces
of air impinges placed on surface of the product at high
discolouration of dried products, especially those that are
velocity to remove the moisture boundary layer and cold
highly sensitive to surface colour change. Patel and Kar,
air, thereby accelerating heat transfer and reducing drying
(2012) reported that RF assisted drying removed cracking
time of the products (Moreira, 2011). This method has been
in dried products caused by stress due to uneven shrinkage
used for drying of corn tortillas (Kieu et al., 2018), carrot
during drying.
cubes (Xiao et al., 2010a) and grapes (Xiao et al., 2010b).
Microwave-enhanced spouted bed drying
Fluidized-bed drying
This method has been found to produce more uniform drying
Fluidized-bed drying is used to dry granular food materials.
of products. Through pneumatic agitation of the food
It has several advantages such as good performance,
products, uniform exposure of food to microwave energy is
cheap and robust equipment for drying (Xiao et al., 2010b).
achieved. Heat and mass transfers could also be facilitated
This drying method allows products to mix well and good
during fluidization as a result of constant renewal of boundary
heat and mass transfer between food materials and drying
layer of particle surface. Combining fluidized or spouted bed
medium. Apart from giving higher drying rate, it also yields
drying could effectively resolve the problem of uneven
high-quality dried food materials (Moreira, 2011). This
microwave drying of food products (Roknul et al., 2014; Yan
method has been used for drying granular food stuffs such
et al., 2010).
as waxy rice (Peglow et al., 2011), sliced potato (Jaiboon
et al., 2011), maize (Lozano-Acevedo et al., 2011), carrots Novel technologies
(Jan as et al., 2010), olive pom ace (Zielinska and Through microencapsulation technology, food products
Markowski, 2010). could be converted into a dry and free-flowing powder or

4 Agricultural Reviews
 Food Drying: A Review

flour that can be easily handled and applied into a dry food Optimization of drying conditions of food products
system (Yan et al., 2013). Microencapsulation technology using response surface methodology
has wide application in packaging solid, liquid and gaseous
Drying of food produ cts in volves mass transfer
food materials into small capsules with special reference to
phenomenon which results in simultaneous reduction in
food substances that are sensitive to temperature, light,
volume or shrinkage during drying process and it is an
oxygen and humidity (Christelle and Elisabeth, 2013) to
undesirable phenomenon in dried products. The reduction
control rates of release of active ingredients in foods over
in volume is due to moisture transfer from dried food
prolonged period (Rocha et al., 2012). Microencapsulation
products. This could be as a result of heat transfer into
applications in food industry have received increased and
food products and mass transfer from the inside to the
wider acceptance in the last two decades for the
surroundings thereby causing unfavourable changes in
development of novel food products.
dimensions and shape of the dried products (Ikrang and
Microencapsulation has been found to improve the
Umani, 2019; Chang-Cheng Zhao et al., 2017).
stability of nutrients, preventing ingredient interactions and
Response surface methodology (RSM) utilizes
degradation as the coating matrix effectively separates
statistical and mathematical techniques to develop, improve
particles and prevents them from contacting each other
and optimize processes (Graziela et al., 2016; Abano et al.,
(Christelle and Elisabeth, 2013). Other benefits that could
2012). RSM is used to reduce number of experimental trials
be derived from microencapsulation are:
require to evaluate multiple parameters and their
- Food products could have enhanced or increased nutritional
interactions, thereby, reducing time and labour requirements.
and health benefits.
RSM has wide applications in process optimization in the
- W ide range of specific food products are available for
food industry (Ikrang and Umani, 2019; Chang-Cheng Zhao
consumers to choose from
et al., 2017; Graziela et al., 2016; Abano et al., 2012, Arévalo-
- Microencapsulated ingredients do not interfere with other
Pinedo et al., 2010; Parthasarathi et al., 2014; Tsuruta et al.,
ingredients in the food products.
2015). It is used for product quality improvement in the drying
- Consumers are unable to taste the added capsules.
process and has been widely used new product
- The microencapsulated ingredients can be added at any
development, as well as in the improvement of existing
time in the processing and remained unaltered.
product designs (Tsuruta et al., 2015).
- Sensory properties of the food products remain unaltered.
There are already a number of studies on RSM
- Shelf life of microencapsulated food products may be
applications in optimization of food processes that include
extended or increased.
optimization of dried food products and processing
Nanotechnology parameter for dried food products, processing parameter
Nanotechnology is the control of particles at dimensions of optimization for obtaining dried fish with reduced cooking
nano-scale in the range of 1-100 nm. It is a phenomenon time, optimization of microwave-assisted hot-air drying
that could be applied in drying and utilization of food conditions of food products and optimization of microwave-
assisted hot-air drying conditions of food products (Wang
products. Reducing size particles of food products to nano-
et al., 2010; Jideani et al., 2010).
scale range will increase the surface to volume ratio and
reactivity of food particles. This may result into changes in
mechanical, electrical and optical properties of food particles CONCLUSION
(Neethirajan and Jayas, 2010). Kalpana Sastry et al., (2012) Foods are complex biological substances that are obtained
reported that nano-scale inorganic materials have high from animal or plant origin and because of that they contain
high moisture contents which make them highly perishable
dielectric constant and loss factor, which could be used to
and thereby requiring preservation in some forms. Foods
improve dielectric drying rates.
could be preserved by using minimal processing,
Nanotechnology has found wide applications in the food
refrigeration, smoking and dehydration or drying. Drying is
industry. This is a new and emerging technology that is rapidly
a process of removing moisture from food products through
impacting every aspect of food system from cultivation and
vaporization into a gas to get a relatively liquid free
production of food to processing, packaging, transportation, substance to reduce the bulkiness of foods. Drying is applied
shelf life and bioavailability of nutrients in foods. Commercial to reduce food losses and to improve food commercial value.
applications of nano-materials in food processing and Drying also reduces food bulkiness, the costs of packaging,
packaging will continue to impact the food industry because handling, storage and transportation.
of their unique and novel properties. However, consumer
acceptance of food and food products containing nano- ACKNOWLEDGEMENT
materials will depend on the safety of the materials in foods. No fund was received for this work.
Therefore, a proactive and international regulatory framework
Conflict of Interest
for nanotechnology in food is necessary to safeguard the
health of the consumers (Hayes and Sahu, 2017). There is no any conflict of interest.

Volume Issue 5
 Food Drying: A Review

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8 Agricultural Reviews

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