A review on refractance window drying process of fruits and vegetables: its integration with renewable energies
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100302 |
Resumo: | Abstract Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Hybridization is when two or more heat transfer techniques are used in food dehydration. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge gaps. |
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Brazilian Journal of Food Technology |
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A review on refractance window drying process of fruits and vegetables: its integration with renewable energiesCast-tape dryingFood qualityHybrid dryingConventional dryingRenewable energyNon-renewable energyAbstract Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Hybridization is when two or more heat transfer techniques are used in food dehydration. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge gaps.Instituto de Tecnologia de Alimentos - ITAL2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100302Brazilian Journal of Food Technology v.25 2022reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.15321info:eu-repo/semantics/openAccessSantos,Vanessa Cristine SilvaSouza,Ranyere Lucena deFigueiredo,Renan TavaresAlsina,Odelsia Leonor Sanchez deeng2022-05-10T00:00:00Zoai:scielo:S1981-67232022000100302Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2022-05-10T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
title |
A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
spellingShingle |
A review on refractance window drying process of fruits and vegetables: its integration with renewable energies Santos,Vanessa Cristine Silva Cast-tape drying Food quality Hybrid drying Conventional drying Renewable energy Non-renewable energy |
title_short |
A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
title_full |
A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
title_fullStr |
A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
title_full_unstemmed |
A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
title_sort |
A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
author |
Santos,Vanessa Cristine Silva |
author_facet |
Santos,Vanessa Cristine Silva Souza,Ranyere Lucena de Figueiredo,Renan Tavares Alsina,Odelsia Leonor Sanchez de |
author_role |
author |
author2 |
Souza,Ranyere Lucena de Figueiredo,Renan Tavares Alsina,Odelsia Leonor Sanchez de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Santos,Vanessa Cristine Silva Souza,Ranyere Lucena de Figueiredo,Renan Tavares Alsina,Odelsia Leonor Sanchez de |
dc.subject.por.fl_str_mv |
Cast-tape drying Food quality Hybrid drying Conventional drying Renewable energy Non-renewable energy |
topic |
Cast-tape drying Food quality Hybrid drying Conventional drying Renewable energy Non-renewable energy |
description |
Abstract Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Hybridization is when two or more heat transfer techniques are used in food dehydration. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge gaps. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100302 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100302 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.15321 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.25 2022 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702914756608 |