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Conditions for Selecting Drying Techniques in Developing Countries

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Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

Abstract

The modern practice of drying focuses on retaining the structural and bioactive functionality of foods. In order to produce high quality dried food, it is essential to understand the properties of food that appeal to general consumers. An ideal drying process should be able to maintain quality attributes such as texture, taste, aroma, nutrients, and color. However, these drying systems are expensive, and their operating and maintenance costs are also high. Therefore, a balance between the quality of dried food and the cost of the drying systems is desirable. Developing countries with limited resources cannot afford sumptuous drying technology. As such, selected sustainable drying techniques should not only be economical but also be able to preserve the expected quality. The main purpose of this chapter is to give an overview of the quality aspects of drying, along with the required energy and time to retain these features. Additionally, a method of selecting drying techniques for developing countries, taking the cost and safety factor into consideration, has been discussed extensively at the end of this chapter.

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Authors and Affiliations

  1. School of Engineering, RMIT University, Bundoora Campus, Melbourne, Australia

    Mahadi Hasan Masud

  2. Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh

    Mahadi Hasan Masud, Anan Ashrabi Ananno & Asif Ahmed

  3. Science and Engineering Faculty, Queensland University of Technology, Brisbane, QLD, Australia

    Azharul Karim

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  4. Asif Ahmed
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Hasan Masud, M., Karim, A., Ananno, A.A., Ahmed, A. (2020). Conditions for Selecting Drying Techniques in Developing Countries. In: Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges. Springer, Cham. https://doi.org/10.1007/978-3-030-42476-3_2

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