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Drying of Food: Pintu Choudhary
Drying of Food: Pintu Choudhary
Drying of Food: Pintu Choudhary
BY
Pintu Choudhary
Master of Technology
( Food Science and Technology)
Indian Institute of Crop Processing Technology
Ministry of Food Processing Industries
Government of India
Thanjavur - 613005
DRYING
Thermal drying: Drying commonly describes
the process of thermally removing volatile
substances (moisture) to yield a solid product.
Non-thermal drying
1. As Squeezing wetted sponge
2. Adsorption by desiccant (desiccation)
3. Extraction.
PURPOSES OF DRYING
In food technology, drying is carried out for one or more
of the following reasons:
1. To avoid or eliminate moisture which may lead to
corrosion and decrease the product stability.
2. To improve or keep the good properties of a material,
e.g. flow ability, compressibility.
3. To reduce the cost of transportation of large volume
materials ( liquids)
4. To make the material easy or more suitable for
handling.
5. Preservative.
6. The final step in: Evaporation, Filtration,
Crystallization
TYPES OF DRYING
Direct :Convective Dying
Drying is established through direct contact between the
product and the gas heating medium .Material reaches
steady state temperature near gas wet temperature
Indirect Drying:
Established from heated surface in contact with the product.
The heating medium and product are separated by wall.
Material reaches steady state temperature near liquid
boiling point for contact rate drying .
Radiation :
Heat transfer establishes by radiation from energy source.
This is no contact from heated surface or medium and
product
MECHANISM OF DRYING
Liquid diffusion: if the wet solid is at a temperature
below the boiling point of the liquid
Vapor diffusion: if the liquid vaporizes within
material
Condensation diffusion : if drying takes place at
very low temperatures and pressures, e.g., in freeze
drying
Surface diffusion (possible although not proven)
Hydrostatic pressure differences: when internal
vaporization rates exceed the rate of vapor transport
through the solid to the surroundings
Combinations of the above mechanisms
TRAY DRYING
These types of dryers use trays or similar product
holders to expose the product to heated air in an
enclosed space.
The trays holding the product inside a cabinet or
similar enclosure are exposed to heated air so that
dehydration will proceed.
Air movement over the product surface is at relatively
high velocities to ensure that heat and mass transfer
will proceed in an efficient manner.
In most cases, cabinet dryers are operated as batch
systems and have the disadvantage of non-uniform
drying of a product at different locations within the
system. Normally, the product trays must be rotated to
improve uniformity of drying.
TRAY DRYING
DISADVANTAGES
Non-uniform drying of a product at different
locations within the system.
Time required for drying is more
1.Glycerol
2.Monostearate ,
3.Egg albumin,
4.Ground nut protein isolate,
5.Gur gum and
6.Carboxy methyl cellulose (CMC)
APPLICATIONS
Heat transfer
Vapour removal
Rate of drying
3. Sublimation can only occur at the frozen surface and is slow process
(1mm thickness of ice per hour). So, the surface area must therefore
be increased .
Encapsulation