Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste

Design and Fabrication of Solar Dryer System for Food Preservation of Vegetables or Fruit

Food preservation has been practised in many parts of the world for thousands of years, and it applies to a wide range of foods, including fruits, vegetables, cereals, and meat. Food preservation techniques are canning, freezing, pickling, curing (smoking or salting), and drying. Food spoilage caused by moisture is caused by the growth of mould, yeast, bacteria, and enzymes in the food. The drying process removes enough moisture from food to significantly reduce the humidity level’s likelihood of these adverse outcomes. The material's content measures how much moisture is present in that substance. The moisture content of fresh food can range from 20 to 90 percent depending on the type of food consumed. There will be no signs of moisture in food that has been thoroughly dried before being chopped. We used the experimental analysis in this study to create a mathematical model that could be used to determine which parameter was most important in the design of a solar dryer. In the future, the model is expected to be a helpful design tool for estimating the short- and long-term performance of a solar dryer under load and overload scenarios. The simulation of a solar dryer system has been performed under conditions such as the gap between the glass and the absorber plate, and the impact of hole size. The optimal hole size and spacing between the glass and the absorber plate are determined.

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.