Review Journal of Biosystems Engineering
J. of Biosystems Eng. 41(4):389-395. (2016. 12) eISSN : 2234-1862
https://doi.org/10.5307/JBE.2016.41.4.389 pISSN : 1738-1266
Drying Characteristics of Agricultural Products under Different Drying
Methods: A Review
1 1 1 1 1
Seung Hyun Lee , Jeong Gil Park , Dong Young Lee , Lalit Mohan Kandpal , Byoung-Kwan Cho ,
2 3
Soon-jung Hong , Soojin Jun *
1
Department of Biosystems Machinery Engineering, Chungnam National University, 220 Gung-Dong, Yuseong-Gu,
Daejeon, 34143, Korea
2
Smart Farming Education Team, Rural Human Source Development Center, 420 Nongsaengmyeong-ro, Wansan-Gu,
Jeonju, 54874, Korea
3
Department of Human Nutrition, Food and Animal Sciences, University of Hawaii, Honolulu, HI 96822, USA
Received: November 13rd, 2016; Revised: November 24th, 2016; Accepted: November 25th, 2016
Purpose: Drying is one of the most widely used methods for preserving agricultural products or food. The main purpose of
drying agricultural products is to reduce their water content for minimizing microbial spoilage and deterioration reaction
during storage. Methods: Although numerous drying methods are successfully applied to dehydrate various agricultural
products with little drying time, the final quality of dried samples in terms of appearance and shape cannot be guaranteed.
Therefore, based on published literature, this review was conducted to study the drying characteristics of various
agricultural products when different drying methods were applied. Results: An increase in the drying power of sources-for
example, increase in hot air temperature or velocity, infrared or microwave power-and the combination of drying power
levels can reduce the drying time of various agricultural products. In addition, energy efficiency in drying significantly relies
on the compositions of the dried samples and drying conditions. Conclusions: The drying power source is the key factor to
control entire drying process of different samples and final product quality. In addition, an appropriate drying method
should be selected depending on the compositions of the agricultural products.
Keywords: Agricultural product quality, Combination drying, Convective air drying, Infrared drying, Microwave drying
Introduction drying, heat treatment, and freezing) are used for preserving
perishable foods and agricultural products without microbial
Agricultural products constantly undergo physiological contamination (WHO, 1988). Among these methods, drying
changes through respiration even after harvest. Such is reliable and efficient for preserving agricultural products
changes can result in serious quality problems such as for further processing. The removal of moisture content
decomposition, change in external appearance, and loss from agricultural products during drying can reduce
of nutritional properties. Therefore, various postharvest moisture-mediated degradation and chemical and enzymatic
technologies are investigated to minimize the effect of the reactions (Baysal et al., 2003). Dried fruits and vegetables are
factors that influence product quality during storage and popular owing to their longer shelf-life, produce diversity,
distribution. and remarkable reduction in volume (Maskan, 2001). In
Five major methods (fermentation, chemical treatment, addition, consumers prefer high-quality dried products that
retain nutritional and health benefits. Because the
*Corresponding author: Soojin Jun
majority of agricultural products are thermo-sensitive,
Tel: +1-808-956-8283; Fax: +1-808-956-4024 their color and chemical and physical properties may change
E-mail: [email protected]
Copyright ⓒ 2016 by The Korean Society for Agricultural Machinery
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0)
which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Lee et al. Drying Characteristics of Agricultural Products under Different Drying Methods: A Review
Journal of Biosystems Engineering • Vol. 41, No. 4, 2016 • www.jbeng.org
significantly because of excessive heat accumulation during drying methods is essential. The aim of this review is to study
drying. Therefore, temperature control during drying is the drying characteristics of various agricultural products
crucial to obtain high-quality dried products. under different drying methods such as HA, IR, MW, and
Conventional drying methods (such as those involving combination drying methods based on mainly the literature
the use of hot air, fluidized beds, and vacuum (VC) drying) published in the past five years.
are used for postharvest treatment of agricultural products;
however, hot-air (HA) drying has its inherent limitations. Drying methods for agricultural products
For example, it causes case-hardening, which results in a Hot-air (convective air) drying
thermal barrier that impedes heat transfer from the hot air HA drying is the most commonly used commercial method
to the product (Simal et al., 1997; Lin et al., 1998; Ratti, for drying vegetables and fruits (Mazza and LeMaguer,
1994). 1980). During HA drying, convective air flow passes over
In the past decades, new drying methods (such as those the surface of the product, not through the products; thus,
involving the application of microwave (MW) or infrared (IR) heat transfer from the surrounding environment to the
energy, freezing, and combination drying) were introduced as internal section of agricultural products significantly
attractive alternatives to conventional drying methods. MW relies on the thermal conductivities of the products
drying leads to a high vapor pressure inside the agricultural (Wang and Sheng, 2006). Moreover, HA drying frequently
product, resulting in a more porous structure, less shrinkage, causes loss in quality and requires a long drying time with
and lower energy consumption (Paengkanya et al., 2015). IR low energy efficiency during the falling rate period
drying has the advantages of high heat transfer rates with a (Maskan, 2001).
compact heater, easy operation control, and reduced drying In a study, thin-layer drying characteristics of blanched
time (Navari et al., 1992). Although MW and IR drying and unblanched eggplant slices were determined for
methods have outstanding merits over convective air drying, different sample thickness (0.5 and 1 cm) and by changing
they can cause undesirable phenomena such as charring, non- the air temperature from 50°C to 80°C in steps of 10°C
uniformheat generation, and limited penetration depth depending (Doymaz and GÖL, 2011). High HA temperature, low
on the components in agricultural products. Combination drying sample thickness, and pretreatment were effective for
methods (MW/IR drying assisted with hot air/VC, MW and IR shortening the drying time. In this experiment, Fick's
combination) were introduced to compensate for the diffusion model was used to determine moisture transfer
aforementioned drawbacks of individual drying methods. from eggplant slices, and different mathematical models
Several studies reported that combination drying methods were used for predicting drying characteristics. Effective
promote faster drying time with rapid moisture diffusion diffusivity values were varied depending on the experimental
and less change in color than in HA drying (Koné et al., 2013; condition, and Page's model was in good agreement with the
Zhao et al., 2013; Wojdyło et al., 2014; Wu et al., 2014; Salim experimental drying curves of eggplant slices.
et al., 2016). Freeze-drying was considered a novel drying Sweet potato cubes of three different thicknesses were
method in which frozen food or agricultural products could dried under five different temperatures and velocities
be dried by the sublimation of ice (Oetjen, 2000). Products (Singh and Pandey, 2012). The drying time of the cubes
dried using freeze-drying retained their original high flavor increased proportionally with the increase in thickness
content and high contents of organic volatile and aromatic and the decrease in HA temperature and velocity. Page's
acid compounds (Flink and Karel, 1970; Thijssen, 1971; model was used to describe the drying curves of the
Asami et al., 2003). However, freeze-drying incurs high sweet potato cubes.
maintenance costs for the high-performance compressor Tulek et al. (2011) investigated theoretical models for
and VC pump because of the absence of a liquid phase (i.e., the HA drying of oyster mushroom. Drying was carried
water) during the drying process. out at different HA temperatures. Among the different
Although numerous drying methods were successfully drying models studied, the highest R2, the lowest root
employed for the dehydration of various agricultural products, mean square error (RMSE), and chi-square (χ2) values for
controlling the unsteady heat and moisture transfer during all drying temperatures were obtained using the model
drying was practically not achieved. Therefore, investigating proposed by Midilli et al. (2002). Motevali et al. (2011)
the drying characteristics of agricultural products for different determined the amount of energy and specific energy
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Lee et al. Drying Characteristics of Agricultural Products under Different Drying Methods: A Review
Journal of Biosystems Engineering • Vol. 41, No. 4, 2016 • www.jbeng.org
consumption for drying button mushroom using different drying and b (yellowness)) of the carrot slices decreased consistently.
methods. In the case of HA drying, the energy consumption The logarithmic model fitted the experimental data for the
decreased with an increase in HA temperature but drying of sweet potato slices well. The thin-layer drying
increased with an increase in HA velocity. model established by Midilli et al. (2002) appropriately
HA drying characteristics of various fruits (namely, depicted the drying curves of carrot slices regardless of
sweet cherry, apple, and peach) were recently determined the IR power levels. In addition, the model proposed by
by a number of researchers (Doymaze and İsmail et al., Midilli et al. (2002) was successfully applied to model the
2011; Zlatanović et al., 2013; Zhu and Shen, 2014). Similar drying characteristics of carrot (Toğrul, 2006).
to the HA drying of vegetables, in the case of fruits too, the
HA temperature and velocity play an important role in Microwave drying
decreasing the drying time and deteriorating the quality MW heating technology has contributed to changes in
index such as color values. Page's model was considered the thermal processing operations, saving processing time in
best for describing the drying characteristics of sweet the food industry. In addition, the development of an
cherry and peach, while the Henderson and Pabis model inexpensive and practical MW power generator known
fitted the drying curves of apple well. as the magnetron has made domestic microwave ovens
popular in real life (Zarein et al., 2015). MWs cause
Infrared drying internal heat generation in food materials by the rotation
IR radiation, which is the part of the electromagnetic spectrum of the dipolar water molecule and the conduction of ions
in the wavelength range 0.78-1000 μm, is employed for thermal resulting by altering the electromagnetic field (Paengkanya
processes involving food such as drying and pasteurization and et al., 2015). Therefore, when MW heating is applied for
for determining the quality and safety of agricultural products drying agricultural products, the two heating mechanisms
(Sakai and Hanazawa, 1994; Cho et al., 2011). IR drying is a good can cause rapid evaporation of water in the products. MW
alternative for conventional drying methods (sun, HA, or VC drying can improve the energy efficiency and quality of
drying). As compared to conventional drying methods, IR drying the dried products (Dev et al., 2011).
is effective for increasing the drying rate of agricultural Energy efficiency during the MW drying of apple slices
products with higher energy efficiency and is suitable for (thickness:5 mm) was investigated (Zarein et al., 2015).
dehydrating thin layers of fruits and vegetables by exposing As the MW power levels increased, energy efficiency
large surfaces to IR radiation (Nasiroglu and Kocabiyik, increased from 17.42% to 54.34%. Furthermore, the increase
2009; Nowak and Lewicki, 2004). However, the rate of in MW power levels affected moisture diffusivity. In addition,
absorption of IR energy by agricultural products significantly MW drying was employed in orange juice processing to make
depends on their moisture content and composition (Lampinen et use of orange peel waste as valuable feedstock (Erdem et
al., 1991). Aboltins and Palabinskis (2016) investigated the effect of al., 2014). Five MW power levels (180, 360, 540, 720, and
an IR film dryer on the dehydration of three different fruit 900 W) were applied in the drying experiments, and nine
products (namely, grape halves and apple and banana slices drying models were established based on the results of
with a thickness of 1 cm) at relatively low temperatures the experiments. Drying time and moisture ratio of orange
(between 40 and 45°C). The drying rates of the apple and peel waste significantly decreased with an increase in MW
banana slices were higher than the drying rate of the grape power levels. Furthermore, among the models, the model
halves; grape skin may obstruct penetration. In spite of the proposed by Midilli et al. (2002) showed good agreement
distinct merits and demerits of IR drying, the method is with experimental data. The results of the studies by
applied for drying different types of agricultural products. Zarein et al. (2015) and Erdem et al. (2014) clearly
The IR drying characteristics of carrot and sweet potato showed that more MW energy could be absorbed by the
slices with changes in IR power levels were investigated, water molecules in apple slices and orange peel waste,
and different thin-layer drying models were used for both resulting in higher drying rates.
vegetable slices (Doymaz, 2012 and 2015). As the IR power The major problem in MW drying is the nonuniform
increased, the drying time of the carrot and sweet potato drying rate of samples. Moreover, temperature and
slices decreased significantly, and the drying rate increased; quality control of samples is a tedious task at a fixed MW
however, the color values (namely, L (brightness), a (redness), power level during the overall MW drying process. To
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Lee et al. Drying Characteristics of Agricultural Products under Different Drying Methods: A Review
Journal of Biosystems Engineering • Vol. 41, No. 4, 2016 • www.jbeng.org
overcome this limitation, Li et al. (2010) proposed a new second-stage MW power levels, and slice thickness and the
concept involving an MW drying system with automatic second-stage MW power level.
adjustment of MW power level and control of sample Spinach samples (50 g) were dehydrated by MW drying
temperature. For evaluating the new MW drying system, at different power levels, and the changes in ascorbic acid
four drying modes (mode 1:fixed power levels without content and color parameters of dried spinach samples
temperature control, mode 2:fixed power levels with were investigated (Ozkan et al., 2007). Increase in MW
preset temperatures, mode 3:continuous adjustment of power levels considerably shortened the drying times of
power level with feedback temperature control, and spinach samples and led to high drying rates. The ascorbic
mode 4:continuous power adjustment by power-time acid content and color parameters (L, a, and b values) of
(on/off ratio) and power-moisture content relationship) dried spinach leaves decreased significantly with increase in
were applied for drying apple cube samples that were MW power levels. The drying time of green pepper samples
pretreated in hot water (80°C) for 1 min. In drying modes under MW drying also decreased with an increase in MW
1 and 2, samples were charred because of high MW power power levels, and the model of Midilli et al. (2002) accurately
levels and large temperature fluctuations under the described the MW drying characteristics of green pepper
preset high temperature. In drying mode 3, as compared (Darvishi et al., 2014).
to mode 2, smaller temperature fluctuations and better
final product quality were achieved; however, the drying Combination drying
rates of the apple samples varied depending on their As mentioned earlier, individual MW and IR drying are
initial moisture contents. Power adjustment depending on effective in reducing the drying time at high power levels,
time and the moisture content of samples in mode 4 caused but they often cause quality deterioration in the final
samples to overheat. Thus, drying mode 3 improved products. To minimize damage to the final products,
temperature control, final product quality, and drying rate. several combination drying methods such as IR and HA,
The effectiveness of MW drying for various vegetables MW and VC, and MW and HA were developed.
(celery, carrot, pumpkin, spinach, and pepper) was determined Heat and mass transfer characteristics during combined
by many researchers (Alibas, 2014; Darvishi et al., 2014; Ozkan IR and HA drying of apple slices (thickness:approximately
et al., 2007; Wang and Xi, 2005; Wang et al., 2007). Alibas (2014) 5.5 mm) were examined and compared with those of HA
utilized the domestic MW oven without any modification for drying (Nowak and Lewicki, 2004). The distance between
drying approximately 50 g of celery leaves and applied 20 the IR lamps and apple samples was 10, 20, and 30 cm, and
mathematical thin-layer-drying models for predicting the the applied air velocity for IR-HA drying was 0.5, 1.0, and
drying curves. The drying time of celery leaf samples decreased 1.5 m/s. To compare the effects of IR and HA drying and
with an increase in MW power levels. In addition, among the HA drying alone on the drying time of apple slices, HA
developed models, the Weibull model fitted the entire drying at temperatures of 65 and 75°C and at an air velocity of
drying curves of celery leaves well; the R2 values ranged 1.5 m/s was conducted in the same dryer. For a fixed distance,
from 0.9992 to 0.9998. an increase in air velocity significantly affected the drop
When MW drying was applied to dehydrate carrot and in evaporation temperature. The fastest drying time of
pumpkin slice samples, the required time to achieve the apple slices was achieved for an air velocity of 0.5 m/s
target moisture contents of dried samples was affected and a distance of 10 cm. The drying time of the samples
by the thickness of the slice, MW power levels, and mass under IR and HA drying under the fixed condition
load (Wang and Xi, 2005; Wang et al., 2007). The (distance:30 cm, and air velocity:1 m/s) was lesser than that
effectiveness of the two-stage drying process (change in accomplished under HA drying at a velocity of 1.5 m/s and
MW power levels) on changes in the β-carotene content temperatures of 65 and 75°C by 50% and 13 to 40%,
and rehydration ratio of dried carrot samples was respectively. It was also reported that far infrared (FIR)
investigated (Wang and Xi, 2005). The rehydration ratio drying combined with HA drying can lead to higher heat
and β-carotene content of dried carrot samples decreased and mass transfer over individual HA drying (Jaturonglumlert
significantly with an increase in the thickness of slices. The and Kiatsiriroat, 2010). Continuous IR and HA drying was
main factors influencing the rehydration ratio of dried designed to determine the drying and quality characteristics
carrot samples were slice thickness, first-stage and of radish (Park et al., 2015). An FIR heater was used to control HA
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Lee et al. Drying Characteristics of Agricultural Products under Different Drying Methods: A Review
Journal of Biosystems Engineering • Vol. 41, No. 4, 2016 • www.jbeng.org
temperatures in the dryer. The drying experiment was conducted during the falling rate period (Chen et al., 2001; Dondee et
at four HA temperatures and three air velocity settings, provided al., 2011). The performance of MW and FB drying was
using blast fans. An increase in HA temperature and velocity evaluated based on the first and second laws of thermodynamics,
reduced the drying time of radish. Depending on HA and the energy and exergy efficiencies during MW and FB
temperature and velocity, the color values of dried radish drying were determined. The energy efficiency when
varied significantly. In particular, the total color difference drying soybeans improved with a decrease in exergy
values of dried radish (∆ ∆ ∆ ∆ ) increased destruction when the inlet temperature of the HA and the MW
as the temperature increased and velocity decreased. power levels were increased. However, exergy efficiency
Specifically, the a and b values of dried radish increased, improved when MW power was not applied in the first stage of
and the L value decreased at high temperatures. Arikan et FB drying.
al. (2012) compared the performance of MW and HA drying
of grated carrots with the results of HA drying alone. MW
and HA drying yielded better performance than HA Conclusions
drying alone in terms of drying time, energy efficiency,
and physical and sensory attributes. Instant rice samples In this work, the drying characteristics of different agricultural
were dehydrated by MW and HA drying and HA drying produce samples under convective air, infrared, microwave,
and MW drying alone (Jiao et al., 2014). An increase in and combination drying methods were reviewed. Studies on
MW power levels and HA temperature significantly drying identical samples using different drying methods
reduced the drying time, and MW and HA combination show that the drying characteristics and numerical models
drying produced dried instant rice of a better quality that can describe the drying data of the samples vary with the
(little change in color values). drying methods. For convective air-drying methods, the HA
The drying kinetics and quality of durian chips dried by temperature and velocity play important roles in reducing
MW and VC drying were compared with those dried by the drying time and enhancing the quality of dried samples.
MW and HA drying and by HA drying alone (Paengkanya Dehydration time, drying rate of samples, and energy
et al., 2015). MW power levels from 150 to 250 W and VC efficiency are significantly affected by an increase in the
pressure range from 10 to 30 kPa were applied in MW and MW and IR power levels during MW and IR drying of
VC drying. Identical MW power levels and a HA velocity of samples. For combination drying methods, it is necessary
0.3 m/s were used in MW and HA drying. The drying time of to determine the optimum condition for combination
durian chips in MW and VC drying was lesser than the time drying, such as MW/IR power levels, VC pressure, and HA
required for MW and HA drying. As the MW power level temperature and velocity, for producing high-quality
increased and VC pressure decreased, the drying time dried samples. Drying methods influence the quality
decreased further. MW combination drying was better than index of dried agricultural products, such as color values,
HA drying alone in terms of color values. The effectiveness of rehydration rate, and hardness. Therefore, the entire
MW and VC drying on the osmotic dehydration of papaya drying process should be monitored and controlled by
was evaluated by Nimmanpipug and Therdthai (2013). determining the moisture content in the products. The
The hardness of papaya samples dried by MW and VC was composition of samples and the combination drying conditions
lower than that of the samples dried by HA alone. MW and in different drying methods should be evaluated for
VC drying was effective for increasing the internal vapor developing combination-drying equipment.
pressure inside the papaya sample, consequently producing
a more fine and porous structure in the dried papaya sample.
MW-assisted fluidized bed (FB) drying was applied for Conflict of Interest
dehydrating soybeans (Ranjbaran and Zare, 2013). FB
drying is a type of HA drying and is employed for drying of The authors have no conflicting financial or other interests.
granular materials because it realizes high heat and mass
transfer between the HA and granular materials; however,
when FB drying is used for drying porous materials, longer
drying times with lower energy efficiency are observed
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Lee et al. Drying Characteristics of Agricultural Products under Different Drying Methods: A Review
Journal of Biosystems Engineering • Vol. 41, No. 4, 2016 • www.jbeng.org
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