{"product_id":"advanced-drying-technologies-for-foods-9781138584907","title":"Advanced Drying Technologies for Foods","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThe 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, \u003cb\u003e\u003ci\u003eAdvanced Drying Technologies for Foods\u003c\/i\u003e\u003c\/b\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003c\/b\u003e\u003cp\u003eFeatures:\u003c\/p\u003e\u003cul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eProvides critical reviews of advanced drying technologies\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eDiscusses the merits and limitations of a variety of food drying technologies\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eExplains drying kinetics, energy consumption and quality of food products\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eReviews the principles and recent applic\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface\u003c\/p\u003e\n\u003cp\u003eEditors\u003c\/p\u003e\n\u003cp\u003eContributors\u003c\/p\u003e\n\u003cp\u003eChapter 1 Electrohydrodynamic Drying\u003c\/p\u003e\n\u003cp\u003eAlex Martynenko and Tadeusz Kudra\u003c\/p\u003e\n\u003cp\u003eChapter 2 Drying and Instant Controlled Pressure Drop Swell Drying: Towards High-Quality Dried Foods and Starch-Free Snacks\u003c\/p\u003e\n\u003cp\u003eAllaf Karim, Besombes Colette, Amami Ezzeddine, Allaf Tamara, Arun S. Mujumdar, and Mounir Sabah\u003c\/p\u003e\n\u003cp\u003eChapter 3 Advances in Impinging Stream Processing of Agricultural and Biological Products\u003c\/p\u003e\n\u003cp\u003eSomkiat Prachayawarakorn, Sakamon Devahastin, and Somchart Soponronnarit\u003c\/p\u003e\n\u003cp\u003eChapter 4 Pulse Combustion Drying\u003c\/p\u003e\n\u003cp\u003eZhonghua Wu\u003c\/p\u003e\n\u003cp\u003eChapter 5 Advances in Production of Food Powders by Spray Drying\u003c\/p\u003e\n\u003cp\u003eMeng Wai Woo\u003c\/p\u003e\n\u003cp\u003eChapter 6 Advances in Microwave Drying\u003c\/p\u003e\n\u003cp\u003eKai Fan and Min Zhang\u003c\/p\u003e\n\u003cp\u003eChapter 7 Infrared Radiation-Assisted Drying of Agricultural Products\u003c\/p\u003e\n\u003cp\u003eLi-Zhen Deng and Hong-Wei Xiao\u003c\/p\u003e\n\u003cp\u003eChapter 8 Radio Frequency Drying of Agricultural Products and Foods\u003c\/p\u003e\n\u003cp\u003eYa-Wen Lin, Yan-Hong Liu, Yong-Kang Xie, and Hong-Wei Xiao\u003c\/p\u003e\n\u003cp\u003eChapter 9 Miscellaneous Drying Technologies\u003c\/p\u003e\n\u003cp\u003eSachin V. Jangam and Arun S. Mujumdar\u003c\/p\u003e\n\u003cp\u003eChapter 10 Advances in Intermittent Batch Drying of Foods\u003c\/p\u003e\n\u003cp\u003eDuc Nghia Pham, Md. Imran Hossen Khan, Zachary Welsh, and Azharul Karim\u003c\/p\u003e\n\u003cp\u003eIndex\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Taylor \u0026 Francis Ltd","offers":[{"title":"Default Title","offer_id":50577832968535,"sku":"9781138584907","price":156.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781138584907.jpg?v=1746096873","url":"https:\/\/bookcurl.com\/products\/advanced-drying-technologies-for-foods-9781138584907","provider":"Book Curl","version":"1.0","type":"link"}