Fluidized bed drying of some agro products – A review

Food products are dried to improve their shelf-life, reduce packaging costs, lower shipping weights, enhance appearance, to attempt to encapsulate original flavor and maintain nutritional value. In recent years, increasing importance is being given for using fluidized bed (FBD) dryers to process agr...

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Bibliographic Details
Published inRenewable & sustainable energy reviews Vol. 61; pp. 280 - 301
Main Authors Sivakumar, R., Saravanan, R., Elaya Perumal, A., Iniyan, S.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.08.2016
Subjects
Agricultural products
Drying
FBD drying technology
Fluidized beds
Hybrid dryers
Quality
Reduction
Shipping
Surface layer
Texture
Weight reduction
Hybrid dryers
FBD drying technology
Agricultural products
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Summary:Food products are dried to improve their shelf-life, reduce packaging costs, lower shipping weights, enhance appearance, to attempt to encapsulate original flavor and maintain nutritional value. In recent years, increasing importance is being given for using fluidized bed (FBD) dryers to process agricultural products. Higher throughput with better quality for a range of products (having different shape, bulk density, physical and chemical properties) can be achieved in FBD drying by using medium and low grade thermal energies. The present literature review summarizes the importance of FBD drying in combination with hybrid FBD drying techniques in moisture reduction of various agricultural products. The impact of various operating parameters on the product quality, color, texture and resultant nutritional value is discussed, with possible adaption of multi-effect systems.
Bibliography:ObjectType-Article-1
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ISSN:1364-0321
1879-0690
DOI:10.1016/j.rser.2016.04.014