Quality convective drying

Szymczak, J.A., Plocharski, W.J., and Konopacka, D. 1998. The influence of repeated use of sucrose syrup on the quality of osmo-convectively dried sour cherries. In Drying 98 (C.B. Akritis, D. Marinos-Kouris, and G.D. Saravacos, eds), Vol. A, pp. 895-902. Ziti Editions, Thessaloniki, Greece. 

Moyne, C. Basilico, C. High Temperature Convective Drying of Softwood and Hardwood Drying kinetics and product quality interactions. In Mujumdar, A.S. (Ed.), Drying 85. Hemisphere Publishing Corporation, 1985, Vol 1, 376-381. 

Mounir, S., T. Allaf, A. S. Mujumdar, and K. Allaf (2012). Swell drying coupling instant controlled pressure drop DIC to standard convection drying processes to intensify transfer phenomena and improve quality—An overview. Drying Technology 30(14) 1508-1531. 

Natural convectional dryer has been used in Philippines to produce dried sweet potato. These dryers utilize heat from burning the wastes. About 50 kg of sweet potato chips of high quality are dried for 7-8 h. Another form in which sweet potato is dried and eaten as a dessert or snack is as an edible leather also known as fruit roll or crush. In this preparation, the flesh of sweet potato is cooked, mashed, and sieved, mixed with 0.5% (w/w) carboxymethyl cellulose (a binder), 200 ppm sodium bisulfite, and 7% (w/w) sugar and formed into a sheet 1-mm thick, which is oven-dried at 55°C-75°C and I0%-17% moisture level. Samples dried at 75°C were chewier than those dried at lower temperatures. Samples were crisper and crunchier when dried at 55°C or 65°C. A laboratory-scale high-temperature short-time (HTST)... 

Osmotic pretreatment before microwave-assisted air drying increase the final overall quality of the product [187]. Fruits and vegetables treated by osmosis can be further dehydrated in a convection dryer to lower the water activity to the level of 0.65-0.90. At those water activities, water content in the material is still high and the product presents such organoleptic attributes as chewiness, softness, elasticity, and plasticity [76,188-190], The product has a natural color, well-preserved flavor, and high retention of vitamins [132], Its shrinkage is much smaller when compared with that observed in convection-dried products at the same water activity. 

Influences the product quality, for example, thermal oxidation with convection drying of polymer chips with air as a heating medium... 

Khraisheh, M. A. M., McMinn, W. A. M., Magee, T. R. A., 2004. Quality and structural changes in starchy foods during microwave and convective drying. Food Res. Int. 

Advanced Modeling of Convective Drying - Understanding Quality 211... 

Afzal, T.M., T. Abe, and Y. Hikida, 1999. Energy and quality aspects during combined FIR-convection drying of barley. Journal of Food Engineering 42(4), 177-182. 

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