Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.
1. Drying Technology in Food Processing - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. List of contributors - p. Page iv 7. List of Illustrations - p. Page viii 8. List of Tables - p. Page ix 9. 1 : Drying of foods: principles, practices and new developments - p. Page ix 10. 2 : Belt dryers and tray dryers - p. Page 24 11. 3 : Roller/drum dryers and rotary dryers - p. Page 43 12. 4 : Fluidized bed dryers - p. Page 63 13. 5 : Spray drying of food: principles and applications - p. Page 116 14. 6 : Pneumatic dryers - p. Page 150 15. 7 : Contact disc dryer - p. Page 169 16. 8 : Freeze drying and vacuum drying - p. Page 200 17. 9 : Developments in osmotic dehydration of foods - p. Page 235 18. 10 : Infrared drying - p. Page 279 19. 11 : Superheated steam drying - p. Page 334 20. 12 : Microwave dryers - p. Page 371 21. 13 : Refractance window drying: principles, applications, and emerging innovations - p. Page 409 22. 14 : Drying of cereal grains and beans - p. Page 450 23. 15 : Drying of fruits and vegetables - p. Page 486 24. 16 : Drying of tea, herbals, and spices - p. Page 528 25. 17 : Drying of roots and tubers - p. Page 577 26. 18 : Drying of pasta - p. Page 617 27. 19 : Drying of dairy products - p. Page 647 28. 20 : Different parameters affecting the efficiency of dryers - p. Page 686 29. Index - p. Page 739
Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.
1. Drying Technology in Food Processing - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. List of contributors - p. Page iv 7. List of Illustrations - p. Page viii 8. List of Tables - p. Page ix 9. 1 : Drying of foods: principles, practices and new developments - p. Page ix 10. 2 : Belt dryers and tray dryers - p. Page 24 11. 3 : Roller/drum dryers and rotary dryers - p. Page 43 12. 4 : Fluidized bed dryers - p. Page 63 13. 5 : Spray drying of food: principles and applications - p. Page 116 14. 6 : Pneumatic dryers - p. Page 150 15. 7 : Contact disc dryer - p. Page 169 16. 8 : Freeze drying and vacuum drying - p. Page 200 17. 9 : Developments in osmotic dehydration of foods - p. Page 235 18. 10 : Infrared drying - p. Page 279 19. 11 : Superheated steam drying - p. Page 334 20. 12 : Microwave dryers - p. Page 371 21. 13 : Refractance window drying: principles, applications, and emerging innovations - p. Page 409 22. 14 : Drying of cereal grains and beans - p. Page 450 23. 15 : Drying of fruits and vegetables - p. Page 486 24. 16 : Drying of tea, herbals, and spices - p. Page 528 25. 17 : Drying of roots and tubers - p. Page 577 26. 18 : Drying of pasta - p. Page 617 27. 19 : Drying of dairy products - p. Page 647 28. 20 : Different parameters affecting the efficiency of dryers - p. Page 686 29. Index - p. Page 739
