Comparison of superheated steam and hot-air drying in the food industries

  • CHU Qianqian ,
  • REN Guangyue ,
  • DUAN Xu ,
  • LI Linlin ,
  • ZHU Kaiyang ,
  • ZHAO Mengyue
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Collaborative Innovation Center for Grain Storage Security, Zhengzhou 450001, China)

Received date: 2021-09-25

  Revised date: 2021-11-19

  Online published: 2022-09-16

Abstract

Due to the similar drying process of superheated steam and hot air, their pros and cons were analyzed through the comparison of their mechanism and application. This paper reviewed the application of superheated steam and hot-air drying in single drying method and combined drying methods. The advantages of superheated steam drying in solving the problems caused by the hot-air drying process were highlighted. Studies showed that the combined drying of superheated steam and hot air had great development potential in the food industries and forming a complementary superheated steam-hot air combined drying technology. The work provides more ideas for the application of superheated steam-hot air combined drying technology in the food industries and other drying fields.

Cite this article

CHU Qianqian , REN Guangyue , DUAN Xu , LI Linlin , ZHU Kaiyang , ZHAO Mengyue . Comparison of superheated steam and hot-air drying in the food industries[J]. Food and Fermentation Industries, 2022 , 48(16) : 297 -304 . DOI: 10.13995/j.cnki.11-1802/ts.029510

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