Recent advances in the drying process of grains
Grain drying is a vital operation in preparing finished grain products such as flour, drinks, confectioneries and infant food. The grain drying kinetics is governed by the heat and mass transfer process between the grain and the environment. Incomplete, improper and over-drying are crucial to the gr...
| Main Authors: | , , , , , |
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| Format: | Article |
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Springer
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/109228/ |
| _version_ | 1848865316068655104 |
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| author | Jimoh, Kabiru Ayobami Hashim, Norhashila Shamsudin, Rosnah Che Man, Hasfalina Jahari, Mahirah Onwude, Daniel I. |
| author_facet | Jimoh, Kabiru Ayobami Hashim, Norhashila Shamsudin, Rosnah Che Man, Hasfalina Jahari, Mahirah Onwude, Daniel I. |
| author_sort | Jimoh, Kabiru Ayobami |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Grain drying is a vital operation in preparing finished grain products such as flour, drinks, confectioneries and infant food. The grain drying kinetics is governed by the heat and mass transfer process between the grain and the environment. Incomplete, improper and over-drying are crucial to the grain quality and negatively influence the acceptance of the grain by the consumers. Dried grain moisture content is a critical factor for developing grain drying systems and selecting optimal performance by researchers and the grain processing industry. Many grain drying technologies such as fluidised bed dryers, fixed bed dryers, infrared dryers, microwave dryers, vacuum dryers and freeze dryers have been used in recent years. To improve the drying process of grain, researchers have combined some drying technologies such as microwave + hot air, infrared + hot air and microwave + a fluidised bed dryer. Also, they introduce some treatments such as ultrasound dielectric and dehumidification. These methods enhance the dryer performance, such as higher moisture removal, reduced processing time, higher energy efficiency and nutrient retention. Therefore, this review focused on the drying conditions, time, energy consumption, nutrient retention and cost associated with the reduction of moisture content in grain to a suitable safe level for further processing and storage. |
| first_indexed | 2025-11-15T14:02:46Z |
| format | Article |
| id | upm-109228 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:02:46Z |
| publishDate | 2023 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1092282024-08-19T06:27:35Z http://psasir.upm.edu.my/id/eprint/109228/ Recent advances in the drying process of grains Jimoh, Kabiru Ayobami Hashim, Norhashila Shamsudin, Rosnah Che Man, Hasfalina Jahari, Mahirah Onwude, Daniel I. Grain drying is a vital operation in preparing finished grain products such as flour, drinks, confectioneries and infant food. The grain drying kinetics is governed by the heat and mass transfer process between the grain and the environment. Incomplete, improper and over-drying are crucial to the grain quality and negatively influence the acceptance of the grain by the consumers. Dried grain moisture content is a critical factor for developing grain drying systems and selecting optimal performance by researchers and the grain processing industry. Many grain drying technologies such as fluidised bed dryers, fixed bed dryers, infrared dryers, microwave dryers, vacuum dryers and freeze dryers have been used in recent years. To improve the drying process of grain, researchers have combined some drying technologies such as microwave + hot air, infrared + hot air and microwave + a fluidised bed dryer. Also, they introduce some treatments such as ultrasound dielectric and dehumidification. These methods enhance the dryer performance, such as higher moisture removal, reduced processing time, higher energy efficiency and nutrient retention. Therefore, this review focused on the drying conditions, time, energy consumption, nutrient retention and cost associated with the reduction of moisture content in grain to a suitable safe level for further processing and storage. Springer 2023-02-08 Article PeerReviewed Jimoh, Kabiru Ayobami and Hashim, Norhashila and Shamsudin, Rosnah and Che Man, Hasfalina and Jahari, Mahirah and Onwude, Daniel I. (2023) Recent advances in the drying process of grains. Food Engineering Reviews, 15 (3). pp. 548-576. ISSN 1866-7910; ESSN: 1866-7929 https://link.springer.com/article/10.1007/s12393-023-09333-7?error=cookies_not_supported&code=585de7d7-800c-4844-b6ff-96366aebb7df 10.1007/s12393-023-09333-7 |
| spellingShingle | Jimoh, Kabiru Ayobami Hashim, Norhashila Shamsudin, Rosnah Che Man, Hasfalina Jahari, Mahirah Onwude, Daniel I. Recent advances in the drying process of grains |
| title | Recent advances in the drying process of grains |
| title_full | Recent advances in the drying process of grains |
| title_fullStr | Recent advances in the drying process of grains |
| title_full_unstemmed | Recent advances in the drying process of grains |
| title_short | Recent advances in the drying process of grains |
| title_sort | recent advances in the drying process of grains |
| url | http://psasir.upm.edu.my/id/eprint/109228/ http://psasir.upm.edu.my/id/eprint/109228/ http://psasir.upm.edu.my/id/eprint/109228/ |