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- W102490661 abstract "Abstract It is well known that the dehydration process influences the quality of bioproducts. The current drive toward improving drying technologies is motivated by the economic incentive to produce higher-quality products at a faster rate and with lower operating costs. Technologies are constantly being reviewed and developed to evolve new ones to promote quality, improve product throughput, reduce energy consumption, and minimize environmental impact. Hybrid drying systems have emerged recently because of their versatility and enhanced capabilities in promoting better drying outcomes. Combined drying methods like convective–microwave heat-pump fluidization are specifically proposed to raise the effectiveness of drying, i.e. to minimize the drying time and the consumption of energy as well as to improve the quality of dried products. This chapter provides an overview of recently emerging hybrid drying technologies that are of interest to the bioproduct industry. In addition, novel drying technologies, such as the pressure-swing and refractance window dryer, are also described in terms of their ability to give better drying outcomes for food products." @default.
- W102490661 created "2016-06-24" @default.
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- W102490661 date "2014-01-01" @default.
- W102490661 modified "2023-10-16" @default.
- W102490661 title "Recent Advances in Hybrid Drying Technologies" @default.
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- W102490661 doi "https://doi.org/10.1016/b978-0-12-411479-1.00024-3" @default.
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