new product development in food industry

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REFRACTANCE WINDOW DRYING
NEW TECHNOLOGY Date 16th November 2022
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INTRODUCTION

• A novel drying method for producing high-quality
  powders, flakes or sheets from fruits, vegetables
  or herbs concentrate in an efficient time and
  energy.
• MCD technologies ( Tacoma, Washington) designed
  the Refractance window dryer, patented by Richard
  Magoon in 1989.
• Sun drying and hot air drying cause significant
  loss of colour, making the product less appealing
  to consumers and resulting in loss of nutrient
  content and rehydration ability.
• Drum drying, developed for liquid products,
  causes severe quality loss in the product due to
  exposure to high temperatures (120-170C) 1.

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• Spray-dried products often suffer from high
  volatile losses due to atomization and high air
  temperature of 150-300C (although the
  temperature of most particles may remain at the
  wet bulb temperature of the air), as well as
  significant nutrient losses 2.
• Freeze drying is a commercial process that can
  produce high-quality dehydrated products with
  good retention of shape, flavour, colour,
  nutrient content, and rehydration ability.
  However, the cost of producing freeze-dried
  products is very high, up to ten times the cost
  of using forced hot air drying.
• Refractance window drying helps address the
  problems that occur with other drying methods.
• The process uses 50 70 less cost and more than
  50 less energy than freeze-drying 3.

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WORKING PRINCIPLE

• Refractance Window (RW) drying technique uses hot
  water as the source of heat.
• Mylar sheet acts as a medium which transmits IR
  radiation and conducts heat to the product to be
  dried 4.

Figure 1 Schematic view design of  RW 2
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COMPARISON WITH OTHER TECHNIQUES
Figure 2 Mango powder at different particle
slices obtained from different drying methods5
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ADVANTAGES

• Lower installation and operation costs
• Shorter drying times
• Reduced Nutrient loss(Vitamins, Carotenoids,
  Antioxidants, Ascorbic acid)
• Reduced Microbial activity (E.coli, Innocula
  microbial activities)
• Increased shelf life
• No cross-contamination occurs.
• Refractance window drying requires less capital
  and 50 less energy than the freeze drier.
• A significant reduction of microbial load can be
  observed with refractance window heating.
• The dried food products had better quality with
  RW drying than other methods. 2.

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CONCLUSION

• The refractance window drying method uses low
  temperatures, at less time and provides better
  colour, flavour, nutritional and textural
  properties in fruit leather production 4.
• Concerning microbial reduction ability,
  Refractance Window achieved at least reductions
  for total aerobic counts, coliforms, E. coli, and
  L. innocua microbial activities 2. 
• The studies conducted on the Refractance Window
  drying technology show that the system
  demonstrates high retention of product quality
  (colour, vitamins, and antioxidants) when
  compared with other conventional drying methods.
• These attributes of RW drying make it suitable
  for processing of high-value foods,
  nutraceuticals, and food supplements where high
  standards of quality and safety are required.
  Additionally, RW drying technology can be used in
  parts of the world where effective drying methods
  such as freeze drying have been challenging to
  implement due to their high cost 1.

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References

• https//www.foodonline.com/doc/refractance-window-
  food-drying-system-deliver-0001
• https//www.tandfonline.com/doi/abs/10.1080/073739
  30601152673
• https//www.sciencedirect.com/science/article/abs/
  pii/S0924224421001370
• https//onlinelibrary.wiley.com/doi/abs/10.1002/js
  fa.9356
• https//www.sciencedirect.com/science/article/abs/
  pii/S0260877412000301
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