인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Abstract The agricultural sector has one of the largest carbon footprints among all industries due to the extensive use of fossil fuels, chemical fertilizers, and pesticides. Over the past century, agricultural mechanization has remarkably increased greenhouse gas (GHG) emissions, contributing to global warming and climate change. Among these gases, carbon dioxide (CO 2 ) is the most abundant. Drying is a crucial and widely used method for preserving agricultural products, with broad applications in the food industry. Recent advancements in drying technology offer promising alternatives that enhance product quality, reduce energy use, and mitigate GHG emissions, thus promoting environmental sustainability. This review explores some of the most promising drying techniques that will shape the future of agricultural processes. Efficient and innovative drying of agri-food products can be achieved by hybridizing conventional techniques like hot-air, microwave, infrared, fluid bed, continuum, vacuum, and refractance window drying with pre-treatments such as ultrasound (US), pulsed electric fields (PEF), blanching, and cold plasma (CP). The combined use of these modalities can decrease GHG emissions while producing high-quality, nutritionally rich products. Our synthesis of published information also proposes research and development strategies to mitigate GHGs during the drying process.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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