INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 10, ISSUE 01, JANUARY 2021 ISSN 2277-8616

Conventional And Advanced Food-Drying

Technology: A Current Review
Rossi Indiarto, Awwaliyah Hodizah Asyifaa, Fatsyarien Citra Angiputri Adiningsih, Ghina Almira Aulia, Sarah Rahmalia Achmad

Abstract: Food drying techniques have long been applied since ancient times in conventional ways, such as drying in the sun or drying them. Currently,
drying methods have been developed with the latest technology to reduce the damages caused by biochemical changes, which decrease nutritional
value during the drying process. Some of the typical drying methods used for food products are sun drying, tunnel dryer, spray drying, drum dryer,
freeze-drying, microwave drying, and fluidized bed drying. Meanwhile, the latest technology is developed to obtain the best drying results with various
combinations of methods, including hybrid drying, superheated steam drying, refractance window, impingement drying, high electric field drying, or
electrode hydrodynamic. This study will discuss the latest drying methods applied in food processing technology.

Index Terms: Drying, food, heating, moisture, physicochemical, technology

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1. INTRODUCTION of conditions in the raw materials and energy sources used [8].
Food spoilage refers to irreversible changes where food Except for freeze-drying, heat transfer during drying can be
becomes inedible, or its quality is dangerous [1]. Food harm carried out through conduction, convection, and radiation to
can be prevented or reduced by implementing food push water to evaporate. Meanwhile, the air is used to
preservation techniques, one of which is drying. Drying is a encourage vapor removal [9].
process of removing water to prevent the growth of
microorganisms, which can cause the decay process; also 3. DRYING METHODS ON FOOD PRODUCTS
minimizes adverse reactions mediated in the presence of 3.1 Sun-drying method
water [2]. The principle of drying is to remove water content in Sun drying is a way to dry agricultural products using direct
food by dehydration. Dehydration of food removes water from sun exposure [10]. This method has the advantage of saving
food by circulating hot air, stopping enzymes, and microbes' costs and energy. However, as it uses natural power, it is
activity [3]. Food drying techniques have long been applied in highly dependent on weather changes that tend to be erratic
conventional ways, such as drying in the sun or through the [11]. The sun-drying method is generally used in tropical areas
blowing wind [4]. These methods are still used today because with at least 6 hours of sunlight received as much as 500-800
they are considered more economical and efficient by utilizing W/m² radiation per hour, resulting in 185 W/ m²/ day isolation
natural energy with unlimited energy. However, this method's [12]. Drying peppers by sun-drying is done using an even
drawback is the instability of power from nature, which affects surface exposure that can last for a week. The average
the drying rate. Drying also tends to take a long time and temperature is 20-37 °C [13]. Then, drying mango and wild
allows for significant degradation of nutrients and bioactive bean leaves in direct sunlight showed reduced moisture
compounds. Various attempts have been made to develop content of up to 10-15% [14]. Table 1 shows the characteristics
drying techniques to reduce moisture content and minimize of sun-dried food products in various studies.
bioactive components' degradation caused by biochemical
changes and decrease nutritional value during the drying Table 1. Various characteristics of sun-dried food products
process [5]. The development of drying technology in the last Product Characteristics Ref
few decades has been very rapid, including the pretreatment Grapes Decreasing water content from 79.8% (wb) to [15]
process, techniques, equipment, and the quality of the final 20.2% (wb) takes 120 hours for indirect solar
and 201 hours for open sun drying
product produced [6], [7]. All of these methods have different
Indian red chili It takes 12 hours for solar hybrid greenhouse [16]
principles and mechanisms and have their respective drying (active) and 24 hours for open sun drying
advantages and disadvantages. This review aims to learn to reach 24.24% of the moisture content.
more about the drying methods applied in the food processing Germinated Sun-drying maximizes γ-oryzanol activity, the [17]
process, from conventional to modern forms. brown rice total content of polyphenols and antioxidants
Chitosans Produces high-viscosity white chitosan without [18]
adding bleaching agents
2. DRYING PRINCIPLE IN FOOD Takuan-zuke Increases secondary metabolite content [19]
The process of drying food involves the process of changing (pickled compared to salt-pressing
the form of water in food to gas. Then remove it from the food daikon)
so that it becomes dehydrated. Drying is a dehydration Shrimp During drying, astaxanthin decreased [20]
process to eliminate water in food products using heat significantly, and cholesterol oxidation products
increased
obtained from hot air or solar energy. Water removal must be
achieved in minimal conditions to damage product quality [6].
The dehydration process was developed to maximize the use 3.2 Tunnel drying method
This tunnel dryer passes through the transparent flat collector
————————————————
plate, series-connected to directly supply heat energy to the
 Rossi Indiarto, Awwaliyah Hodizah Asyifaa, Fatsyarien Citra
Angiputri Adiningsih, Ghina Almira Aulia, Sarah Rahmalia Achmad. tunnel dryer, using 4 DC fans [21]. It is commonly used
Department of Food Industrial Technology, Faculty of Agro- industrially to dry horticultural and fishery products. A tunnel
Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung- dryer uses solar thermal energy. It is more effective than sun-
Sumedang Km. 21, Jatinangor, Sumedang 40600, Indonesia. drying, but it's difficult to predict because it's weather
Email: rossi.indiarto@unpad.ac.id dependent [22]. In the process of drying the grapes with a
tunnel dryer, the grapes are dried at a temperature of 10-28 ᵒC
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in sunny weather and closed tunnel dryer with semi- Product Carrier Characteristics Ref.
transparent polyethylene sheet 200 µm thickness. After going starch, and acid using
through the drying process, the wine will reach a moisture maltodextrin, microencapsulation
gelatin, tamarin techniques, modified starch is
content of 16% wb [23]. Drying salted fish using a tunnel dryer gum, pectin, β- more stable to acidity than
is done first, with the fish given salt for 16 hours. The voltage cyclodextrin inulin as a structural material.
used is in stages from 7.0 to 14 V. The process will end after Inulin works better in
the fish's water content decreases to 16.78% wb [21]. Table 2 carbonated drinks due to its
shows the characteristics of tunnel-dried food products in more robust coating capacity
various studies. Curcumin Soy protein Shows high anti-cancer activity [36]
isolate against human HepG2 cells
Blueberry Maltodextrin Maltodextrin preserves better [37]
Table 2. Various characteristics of tunnel-dried food products juice and inulin antioxidant performance than
Product Characteristics Ref. inulin
Strawberry Maltodextrins, Spray drying produces [38]
The water content decreased from 85.5% (wb) to modified powders with the lowest
Mango [24] starches, β- moisture content. It has proven
12.0% (wb) in 9.5 hours
and γ- to be the best encapsulation
cyclodextrins, method for strawberry flavor
Water content decreased from 91% (wb) to 7.1%
Tomato [25] gum arabic,
(wb) in 10 hours
and xanthan
Reduces moisture content up to 98.25% for 20 gum
Chilli [26]
hours
Grape Water content decreased by up to 16% for 7 days [23] 3.4 Drum drying method
Drum drying is a drum that rotates continuously and is heated.
Aonla Water content decreased from 424.93% (db) to Drum dryers have high drying efficiency, with a heat energy
[27]
pulp 10.08% (db) for 16 drying hours
efficiency of 60-90%, and low operating costs [14]. In
operation, the material in the form of a liquid, slurry, or dried
Fenugreek Decreased water content from 89% (wb) to 9%
leaves (wb) for 17 hours
[28] dough is fed to the rotating drum's outer surface to form a thin
layer of about 0.5- 2.0 mm covering the drum surface. The
drum's surface temperature is very high because steam heats
3.3 Spray drying method the drum inside. Condensate vapor, raising the temperature
Spray drying is often used for heat-sensitive processes in the and heating the slurry through drum wall conduction. Drum
food industry [29]. Its method has lower specific energy drying time is related to rotating drum speed [39]. The heat
consumption than the freeze-drying way [30], [31]. Spray transfer rate in drum drying occurs on the drum controller's
drying to convert a solvent, emulsion, or suspension material entire surface in the drying process [14], [40]. A thin layer of
into a solid product. The principle of this spray drying process material attached to the hot drum's surface will rapidly
will be continuously pumped into the atomizer and divided into experience an increase in temperature and water evaporation,
fine droplets in the chamber. Its droplets formed will come into resulting in simultaneous cooking and drying. Because only a
contact with hot air by convection, providing heat energy to few seconds are exposed to high temperatures, drum drying is
evaporate most of the solvent in droplets to form a powder very suitable for most heat-sensitive products [14], [41]. Drum-
particle [32]. Spray drying has the advantage of having dried foods include powdered milk, cereals, applesauce, fruit
relatively low operating costs and a short drying process. puree, fruit powder, dry soups, baby food, and other food
However, in this drying method, high temperatures are used products. This dryer is also suitable for potato starch [13], [42].
so that in drying food containing protein, for example, egg The starch granule structure breaks down in this drying
white, it will reduce the quality of egg white protein [29]. Spray process, increasing product solubility and water absorption. It
drying is commonly used in encapsulation because it is faster, also uses drying drums to form skimmed milk powder.
flexible, low-cost, produce microparticles of good quality, and However, research on drying skim milk powder using a drum
allows for scale-up [33]. Lucas et al. [33] state that dryer in Aalaei et al. [43] showed higher lysine losses than
encapsulating oleoresin turmeric curcumin with a spray dryer freeze-drying. It's a drum-drying method drawback. Henríquez
stabilizes the product and provides a long shelf life. Liu et al. et al. [14] performed drying to determine the degradation
[29] research conducted a spray drying process on hydrolyzed kinetics of total polyphenol content in apple skin. Olsen et al.
ovalbumin preparation where the resulting product's [13] also served drum drying on high-water pomace fruits and
characteristics have emulsifying activity, higher protein vegetables. Table 4 shows the characteristics of drum-dried
solubility, and foaming capacity. Hoskin et al. [30] research food products in various studies.
conducted a spray drying process on blueberry pomace
containing polyphenols. Spray drying was used to produce Table 4. Various characteristics of drum-dried food products
blueberry-polyphenol foods with phytochemical preservatives Product Characteristics Ref.
and biological activity. Table 3 shows the characteristics of Drum drying may be used to pregelatinize
Riceberry flour [44]
spray-dried food products in various studies. riceberry flour
Can be used for encapsulation with high
Red cabbage [45]
anthocyanin efficiency
Table 3. Various characteristics of spray-dried food products Efficient to reduce deoxynivalenol, nivalenol, and
Product Carrier Characteristics Ref. Rye [46]
zearalenone producing Fusarium culmorum
Fish oil Hydoxypropylc Fish oil-microparticles with [34] Pomegranate Drum drying at 100–110°C retains hydrolyzed
elulose methanol showed maximum oil [47]
peel tannin content
stability during storage Apple skin Polyphenols are degraded [14]
Curcumin Inulin, modified Improves the stability of heat [35] Skim milk There was a decrease in lysine with an average [43]
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Product Characteristics Ref.
drying temperature of 115 ᵒC for 40 seconds
3.5 Freeze-drying method
Freeze-drying is a process that sublimates water after frozen.
The food and pharmaceutical industries are commonly used to
produce dry products by preserving their bioactive
components [48]. Lyophilization is another freeze-drying term.
It processes includes three stages: freezing, primary drying,
and secondary drying. The ingredients are processed at low
temperatures until freezing. The primary drying principle is
sublimation. Sublimation is a direct change from solid to gas
without initiating the liquid phase, where ice changes directly
into vapor. Therefore, the dried product must be less than or
near the frozen solvent's equilibrium vapor pressure [49],
achieved using a vacuum pump [50]. The primary drying stage
is -10°C or less at 2 mmHg absolute pressure or less to keep
water in the freezing phase [51]. When the water is
sublimated, it will shrink from the outermost layer and leave a
porous shell that is a dry product. The latent heat from
sublimation is conducted through the dry and frozen layers,
while steam is transported through the dry matter's porous
layers. The end of freeze-drying is marked by no more frozen
layer being removed, meaning no more surface for sublimation
[52]. Secondary drying uses the desorption principle.
Desorption involves removing water that is not frozen, also
known as bound water. Secondary drying starts at the end of
primary drying. The desorbed water vapor is transported
through the dry matter pores [49]. This stage aims to reduce
the moisture content to the best possible level. It provides
stability because the product still contains 10-35% bound
water after the sublimation process. The moisture and porous
media adsorption-desorption balance are the essential
secondary drying factor. So that temperature and moisture
content must be controlled to get excellent product quality [53].
The application of freeze-drying on several food products
changes the characteristics of the products produced.
Changes that occur include components such as bioactive
compounds, aroma, shrinkage, and rehydration of the product
during the process [54]. Broccoli treated with vacuum freeze-
drying experience changes in total polyphenols and
antioxidant activity due to the freezing rate [55]. Treatment
with atmospheric freeze-drying also causes changes in the
total phenolic compounds due to particle size, freezing rate,
and irradiation [55], [56]. However, the total polyphenol and
selenium levels were higher than the vacuum freeze-drying
results [55]. Fruits also work well for freeze-drying [57].
Various studies have shown that freeze-drying on fruits such
as star fruit, mango, papaya, watermelon, and cantaloupe
showed that they did not significantly change ascorbic acid
levels. Likewise, beta-carotene levels can also be maintained,
except for mango and watermelon samples. However, there is
a significant change in total phenolic compounds, so that
freeze-drying is concluded to change the antioxidant activity of
these fruits [58]. Apart from nutritional activity, freeze-drying
also has an impact on the physical properties of ingredients.
The bulk density of products such as undercooked rice and
fresh agricultural products such as freeze-drying rice,
strawberries, and mushrooms increases with increasing
pressure in the freeze-drying process, while porosity
decreases [59]. Whereas for apples, bananas, carrots, and
potatoes, the same results showed that the bulk density
increased, and the final porosity decreased with increasing
temperature. The porosity ranges from 70% to 95%. The final
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porosity is associated with a decrease in frozen apples and
potatoes' complex viscosity, directly proportional to the
temperature increase [60]. The freeze-drying is advantageous
because it can minimize the loss of volatile compounds, heat-
sensitive nutrients, and aroma compounds. The preservation
effect of the low temperature used is the inhibition of
microorganisms' growth and enzymatic reactions to minimize
changes in foodstuffs' properties. This process can remove
95.0-99.5% of water. Also, due to the use of vacuum pressure,
this method protects compounds that can be oxidized. The
entire aseptic freeze-drying process can maintain product
sterility and minimal contaminants [50]. From the aspect of
sensory properties, freeze-drying can increase the brightness
of the color and produce a crunchy, soft, creamy texture, and
crumbles easily on the tongue [61]–[63]. One of the most
significant obstacles for the industry to use freeze-drying is
cost. Freeze drying is one of the most expensive operating
units to produce dry products with high energy consumption
and increased operation and maintenance costs. Another
disadvantage is that the high vacuum pressure can remove
some volatile compounds. There are several issues related to
the guarantee of sterility in the drying room and the process of
transporting the tubes into the drying room [50]. Table 5 shows
the characteristics of freeze-dried food products in various
studies.
Table 5. Various characteristics of freeze-dried food products
Product Characteristics Ref.
Orange Capable of maintaining nutrition, especially vitamin
[64]
Puree C and β-carotene, with a crunchy texture
Freeze dryer moisture content is lower than dryer
Citrus by-
spray to encapsulate citrus by-product extracts.
product
Crystallinity level is also low with porous particle
[65]
extracts
characteristics
Freeze drying causes decreased starch gel's
Starch
hydrogel
uniform, crystalline structure. High amylose-starch [66]
gel resists damage during drying
Pretreatment cycle freeze-thaw before freeze-
drying reduces drying time and energy
Garlic
consumption; improves thermal stability and quality
[67]
of garlic products; increases antioxidant activity
No significant change in ascorbic acid levels, but
Watermelon,
significant changes in β-carotene and phenolic [58]
mango
compounds
3.6 Microwave drying method
Microwaves are electromagnetic waves ranging from 1 mm to
1 m, with 0.3 GHz to 3.0 GHz frequency ranging. These
frequencies are more extensive than radio waves. The
microwave penetrates the food inside, causing water to heat
inside the ingredients. It increases the vapor pressure
differential between the center and surface of the product,
allowing a rapid transfer of moisture from the material [68],
[69]. Microwave-to-medium interaction causes heat.
Electromagnetic energy is dissipated and converted
volumetrically into heat. The mechanism to change this energy
form depends on the medium's characteristics and wave
frequency [70]. Radiation from the microwave on drying or
heating is retained in the cavity. The heat lost through
convection is so small that the cavity material generally
absorbs energy. In principle, this energy is absorbed by the
water in the material, causing an increase in temperature,
evaporation of a certain amount of water, so a decrease in
moisture content [71]. Microwave oven applications on food
are used at 2450 MHz (12.24 cm wavelength). Water, fat, and
sugar molecules in food absorb microwave radiation energy by
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heating the dielectric. Most water molecules are electric
dipoles, which means they have a positive and negative
charge. Hence, they rotate as they adjust to the changing
electrical fields caused by microwave radiation. The movement
of this molecule will generate heat from rotating molecules that
collide with other molecules. Microwave drying less effective
for fats, sugars, and ice because of fewer dipole moments, so
the molecules rotate harder [71]. Microwave drying cannot be
a single drying operation unit in its application. It must be
accompanied by other drying operations such as hot air dryers
[72], vacuum dryers, and multi-flash dryers [73], [74]. It can
also be combined with freeze-drying (Microwave-Freeze
Drying) [54]. The microwave is applied to reduce drying time
and shrinkage [75]. Vegetables often use microwaves for
drying. Such carrot drying was reported to produce the highest
total solids, the fastest drying time, and maintain significantly
higher shrinkage than hot and infrared drying methods.
Microwave drying performed better to protect materials from
discoloration [76]. Microwave drying also affects the color,
appearance, and aroma of amaranth, dill, fenugreek, mint, and
coriander. But this method not suitable for mint and coriander
[77]. The strawberry fruit commodity resulted in minimal color
change and decreased texture hardness after microwave-
vacuum dried. The shelf life of strawberries can reach 68 days,
with anthocyanins as the most unstable storage component
[73]. Vacuum microwave drying consisting of microwave-
vacuum drying and microwave-freeze drying produces dry and
crunchy products with large pores and high porosity on
pumpkins [78]. It was also reported that microwave-freeze
drying had larger pores and 20-50% higher porosity than
microwave-vacuum drying [74]. However, ginger microwave
drying caused browning and tissue damage, which increased
with microwave temperature and power. Meanwhile, the
rehydration ratio's ability decreases with increasing drying
temperature [79]. Microwave can reduce drying time by 25-
90% [80], [81] and increase drying rate 4-8 times [82]
compared to conventional drying. Microwave drying can also
result in better uniformity and use energy more efficiently. One
of the reasons is because power is directly paired with
humidity, so that the need to transfer heat from low-humidity
surfaces to high-humidity insides can be eliminated. Increased
movement of moisture transfer causes energy efficiency owing
to the high internal vapor pressure [75]. In microwave drying,
heat and mass transfer are not well controlled to produce
excess heat that damages the product [69]. However, case
hardening can be reduced or avoided due to moisture
accumulation's uniqueness on the material surface and the
liquid pumping phenomenon when food is microwave-dried
[83], [84]. Microwave drying up to 60 times faster than regular
drying is also reported to damage the biomass surface in rice,
sugar cane, grain, and cotton to release many volatile
compounds and reduce the crystallization ability of rice stalks,
sugar cane, and grain [85]. Table 6 shows the characteristics
of microwave-dried food products in various studies.
Table 6. Various characteristics of microwave-dried food
products
Commodity Characteristics
Cranberries Increase bioactive cranberry compounds
resulting in high fruit antioxidant activity
Balsam pears Microwave drying may retain standard aroma and
minimize burnt aroma
Persimmon It can improve rehydration, preserve color and
chips texture, have the best sensory chip score
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Commodity Characteristics Ref.
Turmeric Affects the quality of essential oil composition and [89]
curcuminoid quantity
Cocoa pod Increase bioactive compounds and antioxidant [90]
husks activity
3.7 Fluidized-bed drying method
The various drying techniques developed have succeeded
in providing uniform moisture content for drying results, and
the process is faster. Fluidized-bed drying is one such
technique. For specific food drying, fluidized bed dryers
ensure high heat intensity, mass transfer, and increased drying
rates [91]. The dryer consists of an airflow blower, fluidized
column, and electrical heating and temperature control [92].
This dryer's drying room is filled with the material to dry. Hot
air with some pressure and volume pushes the product to dry
until its weight gets lighter. Fluidized bed dryers are widely
used for drying wet particles, fluidizable granular materials,
slurries, and pastes [93]. Many fruits, vegetables, cereals, or
agricultural products like rice and maize are dried using this
fluidized bed drying method. Its benefits include mixing solid
materials, efficient heat and mass transfer, fast and
economical drying, easy regulation, temperature uniformity,
and comfortable material handling and transfer [94]. While the
lack of energy efficiency is less than 50%, product quality such
as color, texture, flavor, and nutritional components is losing
[9], [92]. Table 7 shows the characteristics of fluidized-bed
dried food products in various studies.
Table 7. Various characteristics of fluidized-bed dried food
products
Product Characteristics Ref.
Brown algae Provides greater yield total production than other [95]
(Ascophyllum drying methods
nodosum)
Shelled corn The moisture content of the solids decreases with [96]
increasing temperature of the incoming air, while
the moisture content of the solids increases with
increasing the mass flow rate of dry solids
Soybean The percentage of cracked increased at higher [97]
kernels drying temperature, air velocity, and drying time.
Paddy Using 40–150 °C inlet air temperature does not [98]
affect rice quality. Rice milled quality is also well-
preserved.
Citrus Fluidized bed drying can retain vitamin C and [99]
sinensis limonene content better than sun drying. It can
Peels also reduce microorganism growth, increasing
shelf life
4. DEVELOPMENT OF CURRENT DRYING
METHODS
Research development resulted in a drying method that
focuses on improving existing drying weaknesses to produce
quality products and has high energy efficiency, such as
freeze-drying, microwave vacuum, microwave-freeze drying.
There are also two spray-freeze drying methods combined.
What will be discussed here, however, are innovative methods
to dry the latest generation. Superheated steam drying is
regarded as an innovative way to dry food ingredients. This
Ref. method involves applying hot steam to food at a temperature
[86] above its boiling point and absolute pressure [100].
Superheated steam drying of whole wheat has advantages,
[87] such as significantly reducing the yield of total plate counts
and reducing enzyme activity (lipase, lipoxygenase, and
[88] polyphenol oxidase) flour. It also extends shelf life, inhibits
damage, and stabilizes semi-dry whole wheat noodles' storage
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quality. At a temperature of 155-170 °C, this method can
improve wheat flour's thermomechanical properties [101].
Refractance Window is a current drying technique for
transforming liquid food and other biomaterials into added-
value powders, flakes, or sheets. Slurry or juice products
made from fruits, vegetables, or herbs are dried in this system
for a short period; usually, 3–5 minutes, to produce a product
with excellent color, vitamins, and antioxidant retention.
Refractance window drying systems are simple and relatively
inexpensive to freeze-drying, requiring large installations to be
economical. This drying system transfers heat energy from hot
water to materialize. Then it is spread evenly on a thin
transparent material or polyethylene film heated and placed on
the water surface. Films can move or be stationary if they
move in a conveyor system; food ingredients generally move
to hot water in the opposite direction [102]. At atmospheric
pressure, the drying system works. The application of this
method to manga pulp shows good performance. It is
advantageous, where 5% less of the total thermal energy is
contributed by radiant heat transfer [103]. The refractance
window shows good performance in drying pepper color
quality [104]. It is also used to produce a mixture of scrambled
eggs, avocado powder, carotenoid-high algae, herbal extracts,
and human nutritional supplements, food ingredients, and
dried fruit and vegetables for commercial production.
Impingement drying is when the dry material is treated with
high-speed hot air flowing back to the dryer. High heat transfer
coefficient and reduced drying time allowed for more efficient
drying [105]. According to Wenfeng et al. [106], this method
may significantly reduce total phenolic content, ascorbic acid,
and DPPH radical scavenging activity in onions. However,
these results are better than conventional drying in drying time
and increased drying rate [106]. High electrical field drying or
electrohydrodynamic drying involves using AC-DC current at
high intensity and standard frequency to remove moisture from
the sample drying process. Both methods are included in
convection drying techniques to remove water and retain
bioactive heat-sensitive compounds in food [107].
Electrohydrodynamic drying of sea cucumbers (Stichopus
japonicus) is reported to have several advantages: less
shrinkage, better rehydration, more protein content, and
energy savings [108]. Another non-thermal drying example is
ohmic drying. Each food ingredient has its electrical
conductivity [109], [110]. Ohmic heating uses the electrical
conductivity found in food to generate heat when electrical
energy is passed on to food [111]. This method's advantage is
that it can save power up to 82%-79% and reduce heating
time by 90%-95% [112]. However, several disadvantages
include high food costs and lipid content that may affect
electrical conductivity [113].
5. CONCLUSION
In general, food drying has several methods: sun drying,
tunnel drying, spray drying, drum drying, freezing, microwave
drying, fluidized bed drying. Technology and research are
developing to create the best drying method that produces
high-quality dry products and is more energy-efficient. Some of
the technologies often used include mixed/hybrid drying
methods, superheated steam drying, refractory window,
impingement drying, high-electric field drying,
electrohydrodynamic drying using electrotechnology, and
ohmic drying.
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ISSN 2277-8616
ACKNOWLEDGEMENT
The authors gratefully acknowledge Universitas Padjadjaran
and the Ministry of Research and Technology/ National
Research and Innovation Agency of the Republic of Indonesia
for their financial support.
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