TUNNEL DEHYDRATOR FOR LOW GLYCEMIC INDEX FLAKES: TECHNOLOGICAL FEATURES, ENERGY EFFICIENCY, AND PRODUCT QUALITY
DOI:
https://doi.org/10.30888/2663-5712.2025-30-01-009Keywords:
tunnel dehydrator, dehydration, food drying, low glycemic index flakes, energy efficiency, drying uniformity, controlled air circulation, nutrient preservation, food industry, drying technologyAbstract
The tunnel dehydrator represents a cutting-edge, energy-efficient solution for drying food products, particularly in the production of low-glycemic-index flakes. This innovation plays a crucial role in addressing the growing issues of diabetes and obesityMetrics
References
Kovalenko I.S. Глікемічний індекс як мірило якості кондитерських виробів у XXI столітті // The Level of Development of Science and Technology in the XXI Century, 2024. – DOI: 10.30890/2709-2313.2024-32-00-022.
Kovalenko I.S. Development of the Machine and Apparatus Scheme for the Production of Healthy, Crispy and Sugar-Free Flakes for the Confectionery Industry // SWorld Journal, 2024. – DOI: 10.30888/2663-5712.2024-27-00-030.
Mujumdar A.S. (Ed.). Handbook of Industrial Drying (4th ed.) // CRC Press, 2014.
Fellows P.J. Food Processing Technology: Principles and Practice (3rd ed.) // Woodhead Publishing, 2009.
Ratti C. Hot air and freeze-drying of high-value foods: a review // Journal of Food Engineering, 2001. – DOI: 10.1016/S0260-8774(00)00228-4.
Barbosa-Cánovas G.V., Ortega-Rivas E., Juliano P. Food Powders: Physical Properties, Processing, and Functionality // Springer, 2005.
Mujumdar A.S. (Ed.). Handbook of Industrial Drying (4th ed.) // CRC Press, 2014.
Fellows P.J. Food Processing Technology: Principles and Practice (3rd ed.) // Woodhead Publishing, 2009.
Ratti C. Hot air and freeze-drying of high-value foods: a review // Journal of Food Engineering, 2001. – DOI: 10.1016/S0260-8774(00)00228-4.
Zhang M., Tang J., Mujumdar A.S. Recent developments in novel drying technologies for foods // Drying Technology, 2009. – DOI: 10.1080/07373930802467593.
Chen X.D., Ozilgen M. Drying of food materials: principles, process modeling, and applications // Springer, 2017.
Slavin J.L. Dietary fiber and body weight // Nutrition, 2005. – DOI: 10.1016/j.nut.2004.08.018.
Goñi I., Garcia-Alonso A., Saura-Calixto F. A starch hydrolysis index to predict glycemic response in humans // Journal of Agricultural and Food Chemistry, 1997. – DOI: 10.1021/jf960678i.
Singh J., Dartois A., Kaur L. Starch digestibility in food matrix: a review // Trends in Food Science & Technology, 2010. – DOI: 10.1016/j.tifs.2010.02.002.
Brennan C.S. Dietary fibre, starch, and protein interactions: structural changes and nutritional properties // Food Chemistry, 2005. – DOI: 10.1016/j.foodchem.2005.04.028.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
