Recent advances in micro-level experimental investigation in food drying technology. Issue 5 (3rd April 2020)

• Record Type: Journal Article
• Authors: Khan, Md Imran H.; Rahman, M. M.; Karim, M. A.
• Is Part Of: Drying technology. Volume 38:Issue 5/6(2020)
• Page Start: 557
• Page End: 576
• Publication Date: 2020-04-03
• Subjects: Drying -- microlevel understanding -- X-ray microtomography -- NMR -- AFM -- nanoindentation; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2019.1657145
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: Food materials, particularly plant-based food materials, are mostly cellular in structure with diverse structural heterogeneities and variable cellular properties. To uncover the fundamental drying process, the cellular-level understanding of simultaneous heat and mass transfer process and associated morphological changes is essential. Consequently, researchers have attempted to investigate microlevel transport and material properties and their spatial and temporal distribution using recent innovative and cutting-edge experimental methods and technologies. The aim of this paper is to review the latest experimental technologies that can be applied to investigate the micro-level features of food material during drying. A comprehensive overview of advanced experimental techniques including X-ray microtomography, nuclear magnetic resonance (NMR), Near Infrared (NIR) Spectroscopy, light microscopy, nanoindentation and atomic force microscopy (AFM) has been presented. Finally, a summary of the current challenges of micro-level investigation for food drying is presented at the end of this paper.