Renewable energies are also known as green energy with reference to the environmental benefits they provide. Ochoa-Martínez, C. I., Quintero, P. T., Refractance Window Dryer Ayala, A. A. & Ortiz, M. J. Drying characteristics of mango slices using the Refractance Window technique. Nindo, C. I., Tang, J., Powers, J. R.
However, knowledge about its use and adoption remains lacking both in academic curricula and industry in the developing world. Energy efficient and with low water use, Refractance Window® drying preserves air quality in and around the drying facility because little product essence is lost. In addition, the process does not generate exhaust dust, a significant pollution problem.

The dryer had an evaporation rate of 4.63 × 10–4kg/s and 4.25 × 10–4kg/s, the energy of evaporation of 1.05 kW and 0.96 kW and thermal energy efficiency of 25.64% and 21.73% while drying tomato and mango pulps, respectively. Dryer throughput of 0.6 kg/h of dried mango Pulp and 0.47 kg/h of dried tomato pulp was obtained. Phenols are important antioxidant compounds and have much stronger antioxidant activities than other nutrient compounds . The sun-dried sample showed 1155 ± 2.88 mgGAE/100 g. Here the increasing trend was observed with an increase in temperature in the RW dryer as shown in Table 1.
Novel drying techniques emerging as outcome of laboratory-based research may yet prove to have a positive impact on the food industry in terms of scalability, energy efficiency, cost and end-product quality. Refractance window drying is one such technique that gained a lot of attention in recent years, owing to the numerous benefits it claims. The technique involves drying purees and liquids placed over a thin infrared transparent film that essentially forms a ‘window’ through which drying occurs.
The above suggest that drying nanoemulsions at low temperatures could a more heterogeneous flake structure as the IDM values obtained for these temperatures decreased. Image analysis represents a particularly useful tool for characterising food morphology. Many food materials present highly irregular structures that elude precise quantification by conventional techniques. This methodology enables measurements to be obtained from digitalised images15,16.

Salvia-Trujillo, L., Rojas-Graü, M. A., Soliva-Fortuny, R. & Martín-Belloso, O. Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions. Celli, G. B., Khattab, R., Ghanem, A. & Brooks, M.S.-L. Refractance Window drying of haskap berry—Preliminary results on anthocyanin retention and physicochemical properties. Table 2 gives ANOVA results for FDt, contrast, correlation, IDM and entropy response.
The following article details a new drying process using Refractance Window technology, developed by Richard Magoon of MCD Technologies. Tests on Refractance Window drying equipment have shown superior levels of nutrient retention, color, flavor, and aroma as compared to conventional drying methods like freeze drying, spray drying and drum drying. Refractance Window drying equipment performs continuous drying in 2-6 minutes and utilizes far less energy than comparable drying methods. The present study aimed to determine the effect of refractance window drying comparatively with freeze drying on some physical properties and microbiological properties of yoghurt powder. Physical properties of yoghurt powders obtained by RW drying were generally better than those of yoghurt powders obtained by freeze drying except for colour properties. RW drying caused reduction in the counts of yoghurt bacteria during drying, and this reduction increased as the drying temperature increased.

& Feng, H. Water sorption behavior and thermal analysis of freeze-dried, Refractance Window-dried and hot-air dried açaí juice. Ortiz-Jerez, M. J., Gulati, T., Datta, A. K. & Ochoa-Martínez, C. I. Quantitative understanding of refractance window drying. Texture FDt analysis regarding drying temperature and drying temperature squared was statistically significant . Increased temperature produced a significant reduction used in preparing the nanoemulsion. The graphic and numerical optimization of the Design Expert software was used for response optimization.
The food surface color is the first quality parameter evaluated by consumers, and is critical in product acceptance, even before it is tasted. The CIELab system has been widely used to describe color changes during food processing, where this system has been related to the types and quantities of some components present in those products, e.g., carotenoid content. Whatever the drying processes, the dried food material requires microscopical analysis to address structural changes produced at the cellular level. These changes are related to the loss of water from the inner parts towards the surface and the surrounding air, possibly causing stiffness, spoilage, and disruption of the cell walls, or even a collapse of the cell tissues.
These products are less prone to bacteriological contamination because they are dried with superheated steam instead of air. Dupps offers trial drying on customer materials. Food dryers can take many different forms, including batch cabinets, tray and belt conveyors, single and multiple drum or barrel dryers, and very specialized equipment such as spray dryers for milk, whey and other food products. In general, the goal is to produce food product with as little effect on color, aroma and chemical makeup as possible.