Recipient Organization
UNIVERSITY OF ILLINOIS
2001 S. Lincoln Ave.
URBANA,IL 61801
Performing Department
(N/A)
Non Technical Summary
Drying is a critical step in food manufacturing used to reduce moisture, preserve food, and improve product stability. However, current industrial drying methods, such as hot air drying, are inefficient and slow. These systems often rely on long drying times and high heat, which not only waste energy but also reduce food quality. As a result, food industries face challenges in increasing production speed and maintaining product consistency. Improving drying efficiency and throughput is essential for reducing operational costs, improving food quality, and meeting growing demand in the food industry.This project will develop and test a new drying system that uses lasers to deliver heat directly and precisely to food surfaces. By using adjustable laser beams and wavelengths, the system can dry food more quickly and evenly than conventional methods. Researchers will evaluate the system using apple slices and compare the results with hot air and freeze drying. They will measure how quickly the food dries, how much energy is consumed, and how well the food quality is maintained--including texture, color, and nutritional content. The system also includes a control mechanism that allows real-time adjustment of the laser, ensuring high-speed, uniform drying.If successful, this technology could significantly reduce drying time, increase production capacity, and improve overall processing efficiency in food manufacturing. With faster and more precise drying, food producers can achieve higher throughput, reduce food loss from over- or under-dried products, and deliver better-quality items to market more reliably. This research lays the foundation for next-generation food processing systems that can support high-volume, high-quality production with advanced control and precision.
Animal Health Component
40%
Research Effort Categories
Basic
30%
Applied
40%
Developmental
30%
Goals / Objectives
The overarching goal of this project is to revolutionize food drying by developing a novel, energy-efficient, and precision-controlled laser drying system that enhances product quality, reduces energy use, and supports the transition to an automated food manufacturing. This project will integrate high-efficiencylaser technology, multi-wavelength control, advanced optics, and intelligent feedback systems to create a next-generation drying platform suitable for both homogeneous and heterogeneous food products. The proposed system aims to outperform conventional hot air drying and offer a viable, scalable alternative with applications extending beyond drying to future thermal processing innovations in food engineering.The proposed technology will significantly enhance the efficiency of the drying process by reducing costs, improving energy use, increasing productivity and throughput, enhancing product quality, and simplifying automation in the food industry.Project Objectives: To achieve our goal, the project will first focus on the development of a modular, multi-wavelength, multi-beam high-power laser drying system. This system will incorporate advanced optics and zoom lens arrays to deliver uniform heating over food surfaces, including irregular and complex geometries. The laser oven will be built on a mobile platform and integrated with optical sensors and safety features, enabling flexibility and portability for testing and demonstration purposes. Alongside the hardware development, a closed-loop control system will be implemented to allow real-time adjustments to laser intensity, beam position, and wavelength. This system will utilize surface temperature data from infrared cameras to ensure that the food product is dried precisely and consistently, while maintaining product safety and quality.In parallel, the project will evaluate the energy efficiency and performance of the laser drying system compared to conventional drying approaches. Using a statistically designed experimental framework (response surface methodology), laser drying parameters such as wavelength, intensity, and surface temperature will be optimized. The drying time and specific energy consumption will be benchmarked against those from hot air drying and freeze drying. The expectation is that the laser system will reduce energy consumption by at least 20% and drying time by at least 30%, highlighting its potential as a superior alternative to traditional methods.To complement these technical evaluations, the project will assess the quality of laser-dried apple chips in comparison to those produced by conventional methods. Key quality parameters such as total color change, browning index, texture (hardness), titratable acidity, pH, total phenolic content, and antioxidant activity will be analyzed. These quality comparisons will ensure that the energy and time savings from laser drying do not come at the expense of sensory or nutritional value. A total of four optimal drying conditions will be selected for in-depth quality analysis to provide a comprehensive understanding of laser drying's impact on food properties.Finally, the project will facilitate engagement with industry partners and dissemination of findings. Results from this project will be shared with relevant industry stakeholders through collaborative meetings, technical presentations, and direct communication to ensure practical relevance and foster industry feedback. Additionally, research outcomes will be disseminated at national and international scientific conferences focused on food engineering and agricultural technologies and submitted to peer-reviewed journals for broader academic impact. These dissemination efforts will support future research initiatives, encourage technology transfer, and pave the way for potential commercialization, ultimately contributing to the advancement of high-precision, efficient food processing technologies.
Project Methods
The project will be organized into three tasks:Laser Drying System Development (Task 1):A novel modular, multi-wavelength, multi-beam, high-power laser drying system will be designed and fabricated. It includes a mobile, enclosed oven with automatic laser safety features, adjustable optics (spot sizes from 4 mm² to 15 cm²), and a ventilation system. Optical sensors and a FLIRinfrared camera will be used to monitor surface temperature. The system incorporates a closed-loop control mechanism,which will control laser intensity, wavelength, and targeted area based on real-time input, ensuring uniform drying across food surfaces.Efficiency Evaluation (Task 2):The energy consumption and drying time of laser drying will be experimentally evaluated and compared to conventional hot air and freeze drying. A central composite design within the Response Surface Methodology (RSM) framework will be used, varying three parameters: wavelength, laser intensity, and surface temperature. Apple slices will be dried until reaching 8% wet basis moisture content. Energy use will be quantified using a Fluke 1735 Power Logger.Quality Evaluation (Task 3):Quality of laser-dried apple chips will be compared with those from traditional methods based on several measurable parameters: total color change, browning index, hardness, pH, titratable acidity, total phenolic content, and antioxidant capacity. All evaluations will be done using standardized equipment and protocols (colorimeter, texture analyzer, pH meter, spectrophotometer), and will include proper replication and averaging procedures.Evaluation PlanEvaluation is integrated throughout the project, with emphasis on both technical performance and knowledge transfer. Evaluation will be based on the following:Research Milestones and Indicators:Task 1: Completion of modular oven system with control and optical systems.Task 2: Achieving >20% reduction in energy consumption and >30% reduction in drying time compared to hot air drying.Task 3: Quality comparison showing improvement or parity with conventional and freeze-dried products based on measurable parameters (color, texture, acidity, phenolics, etc.).Types of Data Collected:Quantitative energy consumption data from power logger.Drying time recorded in all methods.Laboratory measurements of physical and chemical quality attributes of apple chips.Indicators of Knowledge Transfer Impact:Presentation of results atnational and internationalconferences.Industry feedback and continued interest from them.Use of system in student training and pilot demonstrations.The project's success will be measured by its ability to demonstrate clear technical advantages over conventional drying, its acceptance and interest by industrial partners, and its potential for future patenting and scale-up to a higher Technology Readiness Level (TRL).