Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality

Abstract

Drying of foods is a complex process where heat and mass transfer occur simultaneously, accompanied by a reduction in volume. The penetration of continuous heat energy applied during food drying plays a significant role in inducing thermal stresses in the food. Moreover, drying is crucial in removing water with a heterogeneous distribution from the food, impacting the final food quality. Therefore, it is essential to assess and validate the effects of drying practices on the quality of foods with high nutritional value and economic significance foods obtained by organic farming are more nutritious and of higher quality compared to conventional. Although the regulations define certain rules and limits in the cultivation stage of organic foods, there are deficiencies in the definitions and rules regarding the sustainability of quality in the processing stage of these foods. This review article aims to examine the physical and chemical traits of dried organic foods, including their vitamin content, antioxidant properties, color, and texture components. The available evidence on the beneficial effects of different power and temperature levels applied with various drying systems on quality parameters in foods is reported and discussed. The results of this research indicate that the use of freeze, infrared, and intermittent microwave drying methods can lead to improved final quality of the dried foods. However, it is crucial to emphasize that the effectiveness of these techniques may vary depending on the physicochemical properties of the foods and the specific drying conditions employed. This review highlights the various drying methods that can be employed to enhance the quality of organic foods, while considering the experimental factors that can impact their processing characteristics and quality attributes.