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Studies on Conventional Vacuum Drying of Foods

  • Felipe Richter ReisEmail author
Chapter
Part of the SpringerBriefs in Applied Sciences and Technology book series (BRIEFSAPPLSCIENCES)

Abstract

This chapter deals with the simplest way to perform the vacuum drying of foods. Such process is usually performed as a batch in a vacuum oven. The chapter presents studies carried out from year 2001 to year 2014 as surveyed in electronic databases. The vacuum dried foods used as material in these studies include herbs, fruits, vegetables and mushrooms. Most of these foods present health-promoting (functional) properties which are preserved even after drying due to the special conditions (low heating and low oxygen content) used during vacuum drying. Effective moisture diffusivity, a property related to the ability of moisture to migrate from the product to the environment, was calculated in many of these studies and the respective values are presented here. An equation for calculating this parameter in foods is also presented. Several thin-layer drying models, which are equations that fit the values of moisture content during drying, are also presented.

Keywords

Vacuum drying Effective moisture diffusivity Drying models 

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Copyright information

© The Author(s) 2014

Authors and Affiliations

  1. 1.Food Technician CourseInstituto Federal do ParanáJacarezinhoBrazil

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