Author: Robert

Although the conventional techniques used for food drying are well established, there is still need to develop new and innovative drying techniques (Kudra and Mujumdar, 2009; Mujumdar and Wu, 2008). Major reasons to trigger attempts for development of advanced drying techniques are: making the process cost effective, reducing the energy consumption, intensifying the drying rates (in turn reducing the size of the dryer required), improving the quality of dried food products, reducing the carbon foot print, increasing safety in operation and making the drying process easy to control. There are few facts that need to be highlighted with respect to…

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