What is it about?

The study explains the changing aspects of energy and it's high demand during convective drying of food products. Product physical attributes and drying conditions do contribute to the energy consumption and these was studied for cucumber, garden egg and white carrot.

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Why is it important?

The results of the study are of significant benefit to the food processing industries, as they may be applied in the design of efficient industrial crop dryers and optimal process guide for prolonged shelf life of processed food products.


This is an article that will greatly help in the preservation and storage of vegetables which are important healthy foods.

Tosin Paul
Michael Okpara University of Agriculture

Read the Original

This page is a summary of: Influence of product geometry and process variables on drying energy demand of vegetables: An experimental study, Journal of Food Process Engineering, March 2021, Wiley,
DOI: 10.1111/jfpe.13684.
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