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Drying Shrinkage

Drying Shrinkage

When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...

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Updated: Jun 1, 2026

Fabrication of an Optical Cell Dryer for the Spectroscopic Analysis Cells

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Refractance Window Drying: Mechanisms, Quality, and Smart Control.

Satish Gaharwariya¹, Sakharam Kale¹, Fahmidha Faizal¹

¹ICAR-National Institute of Secondary Agriculture, Ranchi, Jharkhand, India.

Comprehensive Reviews in Food Science and Food Safety

|May 30, 2026

Summary

Refractance window drying (RWD) offers efficient, low-temperature food dehydration, preserving nutrients and quality. This review explores RWD mechanisms, applications, and smart process controls for advanced food processing.

Keywords:

artificial intelligence (AI)‐driven optimization drying kinetics and microstructure food process engineering heat and mass transfer quality preservation refractance window drying smart process control

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Area of Science:

Food Science and Technology
Chemical Engineering
Materials Science

Background:

Refractance window drying (RWD) is an advanced dehydration technique.
It operates at low temperatures, minimizing nutrient loss and preserving food quality.
RWD utilizes a unique thermal process involving conduction, infrared radiation, and evaporative cooling.

Purpose of the Study:

To review the mechanistic principles of RWD.
To analyze heat- and mass-transfer dynamics and their impact on food quality.
To assess RWD's advantages over other drying methods and explore future advancements.

Main Methods:

Synthesis of existing literature on RWD mechanisms.
Analysis of heat and mass transfer phenomena.
Comparative assessment of RWD with conventional and emerging drying technologies.
Review of smart process control strategies including machine vision, IoT, ML, and AI.

Main Results:

RWD accelerates drying via a 'refractance window' effect, preserving heat-sensitive compounds.
Key quality outcomes like phytochemical retention, rehydration, and sensory attributes are positively impacted.
RWD demonstrates superior energy efficiency, process simplicity, and product integrity compared to other methods.
Smart process controls are emerging but require further validation at industrial scales.

Conclusions:

RWD is a highly efficient, low-temperature drying technology preserving food quality.
Integration of smart technologies can enhance RWD's predictability and scalability.
Further research is needed for industrial-scale implementation and sustainability evaluation.