Recent Developments in Superheated Steam Processing of Foods—A Review

Although the use of superheated steam has been known for quite a long time, only in the recent past has it emerged as a
viable technology for food processing. Superheated steam, having higher enthalpy, can quickly transfer heat to the
material being processed, resulting in its rapid heating. The major advantages of using superheated steam for food
processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and
higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of
superheated steam for food-processing operations such as drying, decontamination and microbial load reduction,
parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of superheated steam processing
on product quality, mathematical models reported for superheated steam drying, and the future scope of application in
food processing. Recent studies on process improvisation, wherein superheated steam is used at low pressure, in fluidized
bed mode, sequential processing with hot air/infrared, and in combination with micro droplets of water have also been
discussed.