Baeghbali, Vahid ORCID: 0000-0001-5054-6747 and Niakousari, Mehrdad (2024) Chapter 13. Hybrid CHD processes. In: Anandharamakrishnan, C., Moses, Jeyan Arthur and Yoha, K.S., (eds.) Conductive Hydro Drying of Foods: Principles and Applications. Elsevier - Academic Press, Cambridge, Massachusetts, pp. 317-332. ISBN 978-0323956031; 978-0323956024 (doi:https://doi.org/10.1016/B978-0-323-95602-4.00013-0)

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Abstract

Research conducted on hybrid drying technologies has demonstrated their potential in enhancing the speed of drying and improving the quality of the end product. Although conductive hydro drying (CHD), which is also known as refractance window (RW) drying, is a relatively efficient drying technology, recent studies have indicated that integrating CHD with other thermal and nonthermal processes can enhance its drying speed, particularly for products with higher thicknesses or lower water temperatures. An innovative patented technology called ultrasound- and infrared-assisted conductive hydro drying (UIACHD) has been examined at both laboratory and pilot scales, and the findings revealed that the use of ultrasound and infrared in conjunction with CHD can accelerate the drying rate while preserving the product's quality. Far-infrared and solar energy are other examples of energy sources that their combination with CHD has been investigated. Other emerging technologies such as microwave, Ohmic heating, and vacuum drying have the potential to synergize with CHD. In addition, pretreatments such as osmotic dehydration and ultrasound pretreatments can be used to prepare products for CHD drying. This chapter focuses on exploring such hybridization ideas and examining the potential for commercial adoption of these hybrid concepts.

Item Type:	Book Section
Uncontrolled Keywords:	conductive hydro drying, refractance window drying, hybrid process
Subjects:	Q Science > Q Science (General) S Agriculture > S Agriculture (General) T Technology > T Technology (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Processing & Innovation
Last Modified:	06 Nov 2024 17:19
URI:	http://gala.gre.ac.uk/id/eprint/48560

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