6. Biological Materials and Food-Drying Innovations

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Habib Kocabıyık

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch6

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Kocabıyık, H. (2012) Biological Materials and Food-Drying Innovations, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch6

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Department of Agricultural Machinery, Agricultural Faculty, Canakkale Onsekiz Mart University, Canakkale, Turkey

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045



  • drying kinetics;
  • infrared drying;
  • microwave drying;
  • new drying methods;
  • radio frequency drying;
  • Refractance Window™ drying


Parallel with the worldwide increase in technology and the cultural habits of societies, changes occur in eating habits as well. In addition to this, agricultural products go through many different process stages from harvesting to reaching the consumer and are transported long distances to enable widespread trade. In accordance with these advancements, some contemporary and new applications are being put into use in agriculture and food production processes. However, research into the efficiency of the energy used for drying, drying kinetics, timing, environmental effects and the quality of the dried product has been started and is still in progress. As a result of this research, several new drying methods such as microwave, radio frequency drying, infrared drying and Refractance Window™drying, along with new dryers, have been developed and some of these have been commercialized. Others are in the prototype stage or the research stage.