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Abstract

Elevating Sustainability in Design: Advancing State-of-the-Art Food Drying Methods to Optimize Efficiency, Preserve Nutritional Value, and Minimize Waste in Contemporary Food Production †

by
Nnadikwe Johnson
1,* and
Iheme Chigozie
2
1
Johnson Global Scientific Library, Omuma 460001-475122, Nigeria
2
Chemical Engineering Department, Imo State Polytechnic, Omuma 460001-475122, Nigeria
*
Author to whom correspondence should be addressed.
†
Presented at the 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering (ECP 2024), 29–31 May 2024; Available online: https://sciforum.net/event/ECP2024.
Proceedings 2024, 105(1), 120; https://doi.org/10.3390/proceedings2024105120
Published: 28 May 2024
(This article belongs to the Proceedings of The 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering)
Versions Notes

Drying foods is pivotal in food production, fostering ingredient exploration and product innovation. Recent advancements in pre-treatments, procedures, and cutting-edge technologies like microwave and ultrasound drying have reshaped the industry. These innovations not only boost efficiency and quality but also promote sustainability in food drying processes. By leveraging these state-of-the-art technologies, the food industry can embrace a more resource-efficient and technologically advanced approach to meet the demands of modern food production while preserving nutritional value and minimizing waste.
The promising advancements in drying technologies, such as microwave and ultrasound, boost efficiency and maintain product quality. To maximize their impact, wider dissemination and adoption of these technologies within the business sector are crucial. By embracing these cutting-edge drying methods, businesses can enhance sustainability, improve production processes, and ultimately increase profitability. This integration of advanced technologies aligns with the industry’s goal of achieving efficient and sustainable food production practices
The study aims to connect research with practical applications, showcasing the practicality and advantages of modern drying technologies for food sustainability. By embracing these innovative methods, businesses can play a key role in fostering a sustainable food system and gaining a competitive advantage in the market. This research seeks to empower businesses to implement cutting-edge drying technologies effectively, paving the way for a more sustainable and efficient future in food production.

Author Contributions

N.J.: did the literature review part of the research and the conclusion part of the research findings. I.C.: conceptualization of the project; design and development of the food drying system; and data analysis and interpretation. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Informed consent was obtained from all subjects involved in the study.

Data Availability Statement

No new data were created or analyzed in this study. Data sharing is not applicable to this article.

Conflicts of Interest

The authors declare no conflict of interest.
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Johnson, N.; Chigozie, I. Elevating Sustainability in Design: Advancing State-of-the-Art Food Drying Methods to Optimize Efficiency, Preserve Nutritional Value, and Minimize Waste in Contemporary Food Production. Proceedings 2024, 105, 120. https://doi.org/10.3390/proceedings2024105120

AMA Style

Johnson N, Chigozie I. Elevating Sustainability in Design: Advancing State-of-the-Art Food Drying Methods to Optimize Efficiency, Preserve Nutritional Value, and Minimize Waste in Contemporary Food Production. Proceedings. 2024; 105(1):120. https://doi.org/10.3390/proceedings2024105120

Chicago/Turabian Style

Johnson, Nnadikwe, and Iheme Chigozie. 2024. "Elevating Sustainability in Design: Advancing State-of-the-Art Food Drying Methods to Optimize Efficiency, Preserve Nutritional Value, and Minimize Waste in Contemporary Food Production" Proceedings 105, no. 1: 120. https://doi.org/10.3390/proceedings2024105120

APA Style

Johnson, N., & Chigozie, I. (2024). Elevating Sustainability in Design: Advancing State-of-the-Art Food Drying Methods to Optimize Efficiency, Preserve Nutritional Value, and Minimize Waste in Contemporary Food Production. Proceedings, 105(1), 120. https://doi.org/10.3390/proceedings2024105120

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