Sustainable food drying technologies based on renewable energy sources
Hang Qu, Mahadi Hasan Masud, Majedul Islam, Md. Imran H. Khan, Anan Ashrabi Ananno, Azharul Karim
Abstract
Waste in the food supply chain is estimated to be about 30-40% of the total food production, which aggravates the world hunger and increases waste management burden and environmental impact. Despite the dire food scarcity, majority of this food waste takes place in developing countries because of the lack of appropriate and affordable preservation techniques. Traditional open sun drying is the most popular food-reservation technique to the local farmers due to near-zero capital cost and cheap labor cost. However, this method is highly energy intensive, unhygienic, and time demanding. The high energy consumption resulting from uncontrolled simultaneous heat, mass, and momentum transfer processes in traditional drying systems highlights the necessity of pursuing sustainability in drying process targeting reduced energy consumption, environmental and social impacts. This paper presents a comprehensive review on the sustainable food drying technologies based on renewable energy sources, with emphasis on the developing countries. It was observed that the integration of thermal energy storage with heat pump makes the integrated drying system more efficient, and dries food with better quality. Likewise, advanced integrated drying systems, such as, solar with microwave, and heat pump with microwave make the drying process more cost and quality competent. Finally, impact of resource distribution and governmental incentives for renewable energy use in sustainable drying is discussed.