Published Book Chapter Detail

Drying Technology: Applications and Challenges in Food Industry

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

Drying process is a common food preservation technique that eliminates moisture from food goods to increase shelf life, stability, and convenience along countless applications in food sector. By reviewing of the basic ideas and mechanisms involved in drying processes, this chapter dives into the practical applications of drying techniques in a variety of food categories. It delves into the drying of fruits, vegetables, cereals, meats, dairy products, herbs, and spices, clarifying the special issues and obstacles connected with each food item. The notable impact of drying on the nutritional composition, sensory characteristics, and functional qualities of food items explored current trends, challenges and advances of drying technology in food sector. The processes such as energy consumption, cost-effectiveness, and sustainability of various drying procedures, offering insights into their overall viability and practicality in the food industry along reviewing the economic and environmental ramifications of drying processes. More innovative methods with accurate operative settings might enhance food preservation, quality, and market competitiveness by providing a greater understanding of the benefits and constraints connected with drying procedures.

Keywords

Drying Process, Food Preservation, Shelf Life, Dry Powder, Drying Methods, Industrial Challenges