Evaluating the Potential of Refractance WindowTM DryingTechnology in Food Preservation: A Review of CurrentResearch and Future Directions

Abstract

One of the significant issues facing developing nations is the preservation of agricultural products, particularly during harvesting. Dehydration remains critical in food preservation as dried products are cost-effective, lightweight, and have an extended storage duration. However, traditional drying techniques are either timeconsuming, energy-intensive or degrade the product. In the search for efficient and sustainable technologies for preserving and enhancing the quality of agricultural produce, Refractance window drying (RWD) has emerged as a promising technique with a huge potential yet to be fully explored. This review introduces this novel technique, including its principles, unique advantages, efficacy compared to traditional drying methods, and potential application in dehydrating agro-products. By discussing the current challenges and future research directions of this innovative drying technique, this review contributes to the growing knowledge of advanced dehydration technologies and empowers the audience with practical insights for their adoption in the food industry.