Published Book Chapter Detail

Influence of Various Factors in Drying Process on Quality of Finished Product

Amna Javed^1*, Rahima Amjad¹, Muhammad Saad Hashmi^2,3, Uzma Javaid^4,5

¹Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad, Pakistan

²Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan

³Punjab Food Authority, Pakistan

⁴Department of Anatomy, Sargodha Medical College, Sargodha, Pakistan

⁵University of Sargodha, Sargodha, Pakistan

*For Correspondence

amna.javed@tuf.edu.pk

The drying process is critical in the food industry for the preservation and processing of various food items while many optimized drying operations are using response surface methods, resulting in higher product quality. Understanding the elements influencing drying processes is essential for improving product quality, shelf life, and energy efficiency in the food business. It also focusses the important aspects to govern drying process that include food material qualities such as moisture content, composition, and physical structure. Furthermore, the effect of process factors such as temperature, airflow rate, drying time for better drying efficiency and food product quality has been investigated along external influences on the drying process, such as pressure, and the inclusion of additives or pre-treatments. The interconnections between these parameters and their consequences on drying kinetics, product quality features (e.g., color, texture, and nutritional content), and energy consumption are affecting the end product in multiple ways. Breakthrough technology and creative techniques to improve drying processes in the food business such as freeze-drying, microwave drying, and vacuum drying are optimizing drying operations to make it more sustainable.

Keywords

Drying Technology, Processing Operations, Drying Kinetics, Drying Factors