Food Drying Science And Technology PDF Download
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Author | : Yiu H. Hui |
Publisher | : DEStech Publications, Inc |
Total Pages | : 809 |
Release | : 2008 |
Genre | : Business & Economics |
ISBN | : 1932078568 |
Download Food Drying Science and Technology Book in PDF, ePub and Kindle
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.
Author | : Xiao Dong Chen |
Publisher | : John Wiley & Sons |
Total Pages | : 352 |
Release | : 2009-03-16 |
Genre | : Technology & Engineering |
ISBN | : 1444309420 |
Download Drying Technologies in Food Processing Book in PDF, ePub and Kindle
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.
Author | : Prabhat K Nema |
Publisher | : New India Publishing Agency |
Total Pages | : 4 |
Release | : 2020-10-10 |
Genre | : Technology & Engineering |
ISBN | : 9386546833 |
Download Drying Technologies For Foods Book in PDF, ePub and Kindle
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.
Author | : Azharul Karim |
Publisher | : CRC Press |
Total Pages | : 108 |
Release | : 2021-12-31 |
Genre | : Technology & Engineering |
ISBN | : 1000482251 |
Download Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications Book in PDF, ePub and Kindle
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.
Author | : Humberto Vega-Mercado |
Publisher | : Springer Science & Business Media |
Total Pages | : 340 |
Release | : 2013-03-14 |
Genre | : Technology & Engineering |
ISBN | : 147572456X |
Download Dehydration of Foods Book in PDF, ePub and Kindle
Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.
Author | : Min Zhang |
Publisher | : CRC Press |
Total Pages | : 555 |
Release | : 2017-07-12 |
Genre | : Technology & Engineering |
ISBN | : 1498753876 |
Download Handbook of Drying of Vegetables and Vegetable Products Book in PDF, ePub and Kindle
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.
Author | : |
Publisher | : |
Total Pages | : 5 |
Release | : 2015 |
Genre | : |
ISBN | : 9781781639887 |
Download Encyclopaedia of Food Drying Science and Technology Book in PDF, ePub and Kindle
Author | : Arun S. Mujumdar |
Publisher | : CRC Press |
Total Pages | : 448 |
Release | : |
Genre | : Drying |
ISBN | : 9780891164081 |
Download Advances in Drying Book in PDF, ePub and Kindle
Author | : Arun S Mujumdar |
Publisher | : CRC Press |
Total Pages | : 259 |
Release | : 2019-06-19 |
Genre | : Technology & Engineering |
ISBN | : 1000005496 |
Download Advanced Drying Technologies for Foods Book in PDF, ePub and Kindle
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.
Author | : Arun S. Mujumdar |
Publisher | : Enfield, NH : Science Publishers |
Total Pages | : 336 |
Release | : 2000 |
Genre | : Food |
ISBN | : |
Download Drying Technology in Agriculture and Food Sciences Book in PDF, ePub and Kindle
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.