Description

Book Synopsis

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 applic

    Table of Contents

    Preface

    Editors

    Contributors

    Chapter 1 Electrohydrodynamic Drying

    Alex Martynenko and Tadeusz Kudra

    Chapter 2 Drying and Instant Controlled Pressure Drop Swell Drying: Towards High-Quality Dried Foods and Starch-Free Snacks

    Allaf Karim, Besombes Colette, Amami Ezzeddine, Allaf Tamara, Arun S. Mujumdar, and Mounir Sabah

    Chapter 3 Advances in Impinging Stream Processing of Agricultural and Biological Products

    Somkiat Prachayawarakorn, Sakamon Devahastin, and Somchart Soponronnarit

    Chapter 4 Pulse Combustion Drying

    Zhonghua Wu

    Chapter 5 Advances in Production of Food Powders by Spray Drying

    Meng Wai Woo

    Chapter 6 Advances in Microwave Drying

    Kai Fan and Min Zhang

    Chapter 7 Infrared Radiation-Assisted Drying of Agricultural Products

    Li-Zhen Deng and Hong-Wei Xiao

    Chapter 8 Radio Frequency Drying of Agricultural Products and Foods

    Ya-Wen Lin, Yan-Hong Liu, Yong-Kang Xie, and Hong-Wei Xiao

    Chapter 9 Miscellaneous Drying Technologies

    Sachin V. Jangam and Arun S. Mujumdar

    Chapter 10 Advances in Intermittent Batch Drying of Foods

    Duc Nghia Pham, Md. Imran Hossen Khan, Zachary Welsh, and Azharul Karim

    Index

Advanced Drying Technologies for Foods

    Product form

    A Hardback by Arun S Mujumdar, Hong-Wei Xiao

    £999.99

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      Book details

      Publisher CRC Press
      Published 1/28/2019 12:06:00 AM
      ISBN-13 9781138584907
      978-1138584907
      ISBN-10 1138584908
      Also in:
      Food and beverage technology

      Description

      Book Synopsis

      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 applic

        Table of Contents

        Preface

        Editors

        Contributors

        Chapter 1 Electrohydrodynamic Drying

        Alex Martynenko and Tadeusz Kudra

        Chapter 2 Drying and Instant Controlled Pressure Drop Swell Drying: Towards High-Quality Dried Foods and Starch-Free Snacks

        Allaf Karim, Besombes Colette, Amami Ezzeddine, Allaf Tamara, Arun S. Mujumdar, and Mounir Sabah

        Chapter 3 Advances in Impinging Stream Processing of Agricultural and Biological Products

        Somkiat Prachayawarakorn, Sakamon Devahastin, and Somchart Soponronnarit

        Chapter 4 Pulse Combustion Drying

        Zhonghua Wu

        Chapter 5 Advances in Production of Food Powders by Spray Drying

        Meng Wai Woo

        Chapter 6 Advances in Microwave Drying

        Kai Fan and Min Zhang

        Chapter 7 Infrared Radiation-Assisted Drying of Agricultural Products

        Li-Zhen Deng and Hong-Wei Xiao

        Chapter 8 Radio Frequency Drying of Agricultural Products and Foods

        Ya-Wen Lin, Yan-Hong Liu, Yong-Kang Xie, and Hong-Wei Xiao

        Chapter 9 Miscellaneous Drying Technologies

        Sachin V. Jangam and Arun S. Mujumdar

        Chapter 10 Advances in Intermittent Batch Drying of Foods

        Duc Nghia Pham, Md. Imran Hossen Khan, Zachary Welsh, and Azharul Karim

        Index

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