Author: Mehrnoush Famil Dardashti
Advisor: Professor Jamal Yagoobi
Category: Graduate
Abstract:
This study introduces a comprehensive investigation into the drying of strawberries using three innovative techniques facilitated by a unique smart dryer developed in the Center for Advanced Research in Drying (CARD) laboratory. This smart dryer integrates airborne ultrasound dehydration, slot jet reattachment (SJR) nozzle convective drying, infrared drying, and combinations of these methods, allowing for a systematic exploration of different drying conditions on the quality and energy efficiency of drying of strawberries.
Key quality attributes of the dried strawberries, such as color, water activity, and microstructure, are meticulously evaluated to understand how each drying method influences these parameters. Additionally, the study includes a comprehensive analysis of energy consumption across the various drying techniques, providing insights into their energy efficiency and sustainability.
The results reveal significant differences in the impact of drying methods on the quality and energy efficiency of the drying process. Notably, the smart dryer’s ability to combine airborne ultrasound with SJR nozzle and infrared drying offers a promising approach for optimizing drying conditions. This not only preserves the quality of dried strawberries but also enhances energy efficiency. Additionally, this research contributes to the advancement of food preservation technology, proposing a novel application of multifaceted drying technologies to improve the sustainability and quality of dried food products.
UN SDGs:
SDG 9 – Industry, Innovation, and Infrastructure
SDG 12 – Responsible Consumption and Production
Video Presentation:
Poster Presentation:
GR8_Drying of Strawberries with Integrated Dehydration Mechanisms 2024