Hybrid Drying Technology : Application for Preservation of Heat Sensitive Food Products

Abstract

Drying is an important process for food preservation as it can reduce moisture content andwater activity of food in order to inhibit enzyme activity and growth of microorganisms that causefood deteriorations. However, during the drying process, changes in food products such as shrinkage,darkening of colour, or loss of volatile compounds and nutritional value can devalue the dried products.Hybrid drying is an alternative approach that can be used to solve problems that occur during conventionaldrying by employing multi-stage drying that may use the same or different types of dryers, step-wisedchanging of drying temperature, applying low pressure or vacuum conditions as well as a combination ofdifferent types of dryers to improve the final quality of the dried products. This paper will explain hybriddrying principles and its application as well as the effect of different hybrid drying methods on the qualityof dried food products. The information presented in this paper suggests benefits and provides options fordrying of heat sensitive food materials.

Keywords : Hybrid Drying / Sensitive Food Products / QualityAbstractHybrid Drying Technology :Application for Preservation of Heat Sensitive Food Products* Corresponding