A review on refractance window drying process of fruits and vegetables: its integration with renewable energies
Abstract Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruit...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2022-05-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100302&tlng=en |
| _version_ | 1818008809746989056 |
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| author | Vanessa Cristine Silva Santos Ranyere Lucena de Souza Renan Tavares Figueiredo Odelsia Leonor Sanchez de Alsina |
| author_facet | Vanessa Cristine Silva Santos Ranyere Lucena de Souza Renan Tavares Figueiredo Odelsia Leonor Sanchez de Alsina |
| author_sort | Vanessa Cristine Silva Santos |
| collection | DOAJ |
| description | Abstract Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Hybridization is when two or more heat transfer techniques are used in food dehydration. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge gaps. |
| first_indexed | 2024-04-14T05:33:53Z |
| format | Article |
| id | doaj.art-8a2d870221dc46879675cfdc5237130d |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-04-14T05:33:53Z |
| publishDate | 2022-05-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-8a2d870221dc46879675cfdc5237130d2022-12-22T02:09:43ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232022-05-012510.1590/1981-6723.15321A review on refractance window drying process of fruits and vegetables: its integration with renewable energiesVanessa Cristine Silva Santoshttps://orcid.org/0000-0002-0195-344XRanyere Lucena de SouzaRenan Tavares FigueiredoOdelsia Leonor Sanchez de AlsinaAbstract Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Hybridization is when two or more heat transfer techniques are used in food dehydration. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge gaps.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100302&tlng=enCast-tape dryingFood qualityHybrid dryingConventional dryingRenewable energyNon-renewable energy |
| spellingShingle | Vanessa Cristine Silva Santos Ranyere Lucena de Souza Renan Tavares Figueiredo Odelsia Leonor Sanchez de Alsina A review on refractance window drying process of fruits and vegetables: its integration with renewable energies Brazilian Journal of Food Technology Cast-tape drying Food quality Hybrid drying Conventional drying Renewable energy Non-renewable energy |
| title | A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
| title_full | A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
| title_fullStr | A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
| title_full_unstemmed | A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
| title_short | A review on refractance window drying process of fruits and vegetables: its integration with renewable energies |
| title_sort | review on refractance window drying process of fruits and vegetables its integration with renewable energies |
| topic | Cast-tape drying Food quality Hybrid drying Conventional drying Renewable energy Non-renewable energy |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100302&tlng=en |
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