Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments

Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments

Refractance WindowTM-Drying (RWD) is one such novel fourth-generation drying technology which has recently gained huge attention due to its several advantages. It is employed to dry the heat-sensitive products even juices and purees to retain the product color, aroma, antioxidant compounds, and nutr...

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Bibliographic Details
Main Authors: Naveen Kumar Mahanti, Subir Kumar Chakraborty, Anjali Sudhakar, Deepak Kumar Verma, Shiva Shankar, Mamta Thakur, Smita Singh, Soubhagya Tripathy, Alok Kumar Gupta, Prem Prakash Srivastav
Format: Article
Language:English
Published: Elsevier 2021-06-01
Series:Future Foods
Subjects:
Refractance Window drying
Conventional drying methods
Novel drying method
Quality parameters
Energy efficiency
Energy consumption
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833521000149

Internet

http://www.sciencedirect.com/science/article/pii/S2666833521000149

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