Drying Technologies For Foods Fundamentals And Applications Part 2
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Drying Technologies For Foods Fundamentals Applications Part Ii
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Author : Prabhat K. Nema
language : en
Publisher: New India Publishing Agency
Release Date : 2016-03-15
Drying Technologies For Foods Fundamentals Applications Part Ii written by Prabhat K. Nema and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-15 with Technology & Engineering categories.
This book part 2 is one more effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 14 chapters; which present comprehensive yet concise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This book also covers recent technologies and trends in medicinal herb, fruit leather and protein drying as well as packaging of dehydrated foods. The mechanism of deliquescence and caking process involved in drying of foods, effect of drying on functional properties of foods have been added. Different control and safety systems required to improve dryer operation and efficiency and different approaches such as ANN and computer vision that can be used for modelling the drying process are also discussed. These chapters are prepared considering the convenience of understanding concepts and aspects of the topics especially by undergraduate and post graduate students as well as by faculty for teaching purposes. There are extensive references to earlier work as well as to recent publications to facilitate the researchers and scientists for their better understanding of the research area. Each of the invited contributors in this book has worked extensively in the respective area of drying technology and hence their strong experience in the form of chapter will benefit the readers.
Drying Technologies For Foods Fundamentals And Applications Part 2
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Author : Prabhat K. Nema
language : en
Publisher:
Release Date : 2024
Drying Technologies For Foods Fundamentals And Applications Part 2 written by Prabhat K. Nema and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with categories.
Drying Technologies For Foods
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Author : Prabhat K Nema
language : en
Publisher: New India Publishing Agency
Release Date : 2020-10-10
Drying Technologies For Foods written by Prabhat K Nema and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-10 with Technology & Engineering categories.
Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and energy efficient drying techniques to commercially succeed in their ventures and to fulfill demand of high quality dried food products. Although a large volume of technical literature is available on drying of foods, it is still quite challenging for scientists and engineers to improve upon the existing drying systems and quality of the products. The book consists of 14 chapters detailing freeze drying, atmospheric freeze drying, swell drying, multi-flash drying, electro-hydrodynamic drying, pulse combustion drying, foam mat drying, ultrasound- assisted drying and fluidized bed drying. It also includes chapters which are commodity-specific such as mushroom drying, drying and roasting of cocoa and coffee beans. The degradation mechanism and kinetics of vitamin C degradation in fruits and vegetables, kinetics modeling of drying process for the recovery of bioactive compounds and energy calculation procedures for dryers is also covered which would be helpful to improve dryer operation and efficiency.
Drying Technologies For Foods Fundamentals And Applications
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Author : Prabhat K. Nema
language : en
Publisher: New India Publishing Agency
Release Date : 2015-01-15
Drying Technologies For Foods Fundamentals And Applications written by Prabhat K. Nema and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-15 with Technology & Engineering categories.
This book is an effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 15 s; the first is dedicated to fundamental principles and basic terminology of drying followed by s offering a detailed description of different drying techniques and their applications. The challenge of developing advanced drying techniques for the food industry is followed in line with the demand for enhanced food quality and safety. Therefore, further s cover a comprehensive review of the latest developments in different drying technologies and locating the trends in future research and development. These s are written in a very easy to read and understandable language containing clear explanation of every concept and aspect of the same which can be used by undergraduate and graduate students as well as by faculty for teaching purposes. Recent literature is also compiled and discussed to assist researchers and scientists for clear understanding of the concepts in greater detail behind different types of drying techniques. The contributors in this book have worked extensively in respective areas of drying technology and their strong experience will greatly benefit the readers.
Drying Technologies For Foods
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Author : Prabhat K Nema
language : en
Publisher:
Release Date : 2016
Drying Technologies For Foods written by Prabhat K Nema and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with categories.
Food Drying Science And Technology
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Author : Yiu H. Hui
language : en
Publisher: DEStech Publications, Inc
Release Date : 2008
Food Drying Science And Technology written by Yiu H. Hui and has been published by DEStech Publications, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
Handbook Of Drying Of Vegetables And Vegetable Products
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Author : Min Zhang
language : en
Publisher: CRC Press
Release Date : 2017-07-12
Handbook Of Drying Of Vegetables And Vegetable Products written by Min Zhang and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-12 with Technology & Engineering categories.
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
Advanced Drying Technologies For Foods
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Author : Arun S Mujumdar
language : en
Publisher: CRC Press
Release Date : 2019-06-19
Advanced Drying Technologies For Foods written by Arun S Mujumdar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-19 with Science categories.
The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development. Features: Provides critical reviews of advanced drying technologies Discusses the merits and limitations of a variety of food drying technologies Explains drying kinetics, energy consumption and quality of food products Reviews the principles and recent applications of superheated steam drying The first four chapters deal with recent developments in field-assisted drying technologies. These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying, for example, microwave drying, radio frequency drying, electrohydrodynamic drying, and infrared radiation drying. The remainder of this book covers a wide assortment of recently developed technologies, which include pulse drying, swell drying, impinging stream drying, and selected advances in spray drying. The final chapter includes some innovative technologies which are gaining ground and are covered in depth in a number of review articles and handbooks, and hence covered briefly in the interest completeness. This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.
Intermittent And Nonstationary Drying Technologies
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Author : Azharul Karim
language : en
Publisher: CRC Press
Release Date : 2017-09-18
Intermittent And Nonstationary Drying Technologies written by Azharul Karim and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-18 with Science categories.
The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality, relationship among intermittency of drying, microstructural changes, and food quality, microwave assisted pulsed fluidized and spouted bed drying, and cellular level water distribution. Aimed at food engineers, chemical product engineers, pharmaceutical engineers and technologists, plant design engineers, and researchers and students in these areas, this useful reference helps readers:
Freeze Drying Of Pharmaceutical And Food Products
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Author : Tse-Chao Hua
language : en
Publisher: Elsevier
Release Date : 2010-07-30
Freeze Drying Of Pharmaceutical And Food Products written by Tse-Chao Hua and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-07-30 with Technology & Engineering categories.
Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area.The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation.Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields. - Addresses the principles and practices used in this important preservation technique - Explains the fundamentals of heat-mass transfer analysis, modelling and the equipment used - Discusses the importance of disinfection, sterilization and process validation