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Smart drying of organic food products (SusOrgPlus Practice abstract)

{Tool} Smart drying of organic food products (SusOrgPlus Practice abstract). Creator(s): von Gersdorff, Gardis; Sturm, Barbara; Esper, Albert and Bantle, Michael. Issuing Organisation(s): University of Kassel, Innotech Ingenieursgesellschaft mbH, SINTEF. SusOrgPlus Practice abstract. (2020)

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Summary

Smart drying applications enable sustainable processing of organic food in terms of high final product quality and efficient drying processes. Valuable compounds are maintained to a higher degree compared to conventional drying applications.
• Know the critical temperature(s) of product components and decide which is the maximum allowed temperature for each product.
✓ Avoid the product temperature to exceed critical temperatures of product compounds.
• Monitor the moisture loss and the product surface temperature (pyrometer, infra red camera) and be aware that air temperature ≠ product temperature.
✓ Higher temperatures at the beginning of the drying process until the sharp rise of the product temperature flattens (inflexion point)
✓ Constant temperatures until the final moisture content is reached
• Control air temperature, velocity and relative humidity related to the drying phase of the product.
✓ High velocities at high evaporation rates
✓ Avoid case hardening and shrinkage
• Develop drying strategies in terms of drying parameters related to your drying device and the specific products based on experimental determined time intervals (s.a.).
Decreased drying times at increased product quality and increased energy efficiency!


EPrint Type:Practice tool
What problem does the tool address?:While the organic production on the farm is regulated in detail, there is no clear definition on processing of organic food products. Drying of food is an energy intensive processing and can be inefficient resulting in high energy demands and poor final product quality.
What solution does the tool offer?:Smart drying offers a huge potential to individualize drying processes related to the product and changes inside the product during processing. Drying parameters and product are monitored and used to control the drying process continuously.
Country:Germany
Type of Practice Tool:Practice abstracts
Keywords:organic foods, processing, drying
Agrovoc keywords:
Language
Value
URI
English
organic foods
http://aims.fao.org/aos/agrovoc/c_29261
English
processing
http://aims.fao.org/aos/agrovoc/c_6195
Subjects: Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Cofund > SusOrgPlus
Norway > SINTEF
Germany > University of Kassel
Germany > Other organizations
Related Links:https://organic-farmknowledge.org/, https://www.susorgplus.eu/, https://www.susorgplus.eu/downloads, https://www.youtube.com/watch?v=2lkfvqbINB0, https://organic-farmknowledge.org/tool/39681
Project ID:oknet
Deposited By: Gernert, Maria
ID Code:39681
Deposited On:04 Apr 2021 16:54
Last Modified:08 Apr 2021 08:22
Document Language:English
Status:Published

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