ABSTRACT

This chapter focuses on drying processes that have been developed using nonconventional sources of energy for drying agricultural and food products. Nonconventional heating sources such as microwaves (MWs), radiofrequency (RF), infrared (IR), and heat pumps have been increasingly utilized in drying in recent years because of the improved drying kinetics, energy savings, and quality dried products that they can provide. The benefi t of using these heating sources lies in the short processing time that is the most advantageous for product quality when compared to other drying techniques, especially when dealing with fruits and vegetables that contain high moisture and are sensitive to heat. To ensure good physical appearance and maintain the nutrient value of dried products, combination techniques with new sources of energy need to be considered for the successful drying of biological materials.