Food Drying Science And Technology
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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.
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 Technology & Engineering 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.
Drying Technologies In Food Processing
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Author : Xiao Dong Chen
language : en
Publisher: John Wiley & Sons
Release Date : 2009-03-16
Drying Technologies In Food Processing written by Xiao Dong Chen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-16 with Technology & Engineering categories.
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.
Drying Science And Technology
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Author : Suvanjan Bhattacharyya
language : en
Publisher: BoD – Books on Demand
Release Date : 2024-02-28
Drying Science And Technology written by Suvanjan Bhattacharyya and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-28 with Technology & Engineering categories.
Drying Science and Technology provides a thorough and current investigation of the complex area of drying processes. This book is a collaborative effort that brings together prominent professionals to give a comprehensive grasp of drying science’s concepts, methodology, and applications. The book opens by underlining the importance of drying operations in a variety of sectors, including food preservation and materials processing. This opening portion provides the framework for a varied investigation that will appeal to a wide range of readers. The book covers fundamental ideas and digs into the heat and mass transport mechanisms that underpin drying processes. Readers are taken through the fundamentals that determine the efficiency and quality of drying processes, laying the groundwork for additional in-depth research. A large portion of the book is dedicated to a variety of drying processes and procedures, both traditional and cutting-edge. From basic convection drying to modern technologies such as freeze drying and microwave drying, each strategy is evaluated for its uses, benefits, and drawbacks. This broad cover guarantees that readers obtain a full understanding of the equipment available for various drying applications. The use of mathematical modeling provides a quantitative dimension to the book, with chapters focused on the development, evaluation, and application of models in drying science. This part is intended for scholars and practitioners who want a better knowledge of the quantitative features that underpin the discipline. The book highlights the dynamic nature of drying research and includes the most recent advances in drying technology. Innovations in equipment and approaches highlight the changing landscape of drying research, providing insights into cutting-edge discoveries that will impact the field’s future. With a balanced combination of theoretical insights and practical applications, Drying Science and Technology is an invaluable resource for students, researchers, and professionals working in the various fields of drying.
Advanced Micro Level Experimental Techniques For Food Drying And Processing Applications
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Author : Azharul Karim
language : en
Publisher: CRC Press
Release Date : 2021-12-31
Advanced Micro Level Experimental Techniques For Food Drying And Processing Applications 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 2021-12-31 with Technology & Engineering categories.
Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. Features Describes the latest micro-level experimental methods primarily using microimaging techniques Presents detailed procedures of applying these techniques in food processing Highlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
Spray Drying Techniques For Food Ingredient Encapsulation
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Author : C. Anandharamakrishnan
language : en
Publisher: John Wiley & Sons
Release Date : 2015-07-23
Spray Drying Techniques For Food Ingredient Encapsulation written by C. Anandharamakrishnan and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-23 with Technology & Engineering categories.
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Drying Technology In Agriculture And Food Sciences
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Author : Arun S. Mujumdar
language : en
Publisher: Enfield, NH : Science Publishers
Release Date : 2000
Drying Technology In Agriculture And Food Sciences written by Arun S. Mujumdar and has been published by Enfield, NH : Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.
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.
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.
Freeze Drying And Advanced Food Technology
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Author : Samuel A. Goldblith
language : en
Publisher:
Release Date : 1975
Freeze Drying And Advanced Food Technology written by Samuel A. Goldblith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Business & Economics categories.