Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review

Summary

Fruits, vegetable, and root (FVR) crops are vital to achieve food and nutrition security (FNS), especially in Sub-Saharan Africa (SSA). However, their perishable nature results in losses across the value chain. The review discusses the application of dehydration technologies: solar, infrared (IR), microwave (MW), and radiofrequency (RF) to produce shelf-stable dried agricultural produce. Drying technologies for example IR, MW, and RF use radiation for heat transfer and are more energy efficient compared to traditional hot air drying. Due to shorter processing times and lower thermal load, the nutritional quality and functional properties of dried materials from IR/MW/RF are often superior compared to hot air convection ovens or solar drying. Combination methods with hot air, vacuum and ultrasonication, and pre-treatments are of great interest for higher efficiency and quality. There are, however, limited studies available on the use of IR/MW/RF dehydration technologies for FVR crops in SSA, albeit these technologies have potential and further investigations are required for adoption.