Description
Book SynopsisDrying is of fundamental importance in most sectors of food processing. 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.
Trade Review"This book is aimed at the post-graduate market. Indeed, it will probably find its natural audience among those already working in the food industry who wants insights into their industry." (
BTS Newsletter, Summer 2009)
"This volume provides an up-to-date account of all major drying technologies employed in the food industry and their underlying scientific principles and effects.... The micrograph photos depicted are the best I have ever seen." (Food & Beverage Reporter, June 2009)
"The volume provides an account of the major drying technologies employed by food industry and their underlying scientific principles." (Food Manufacture, November 2008)
Table of ContentsPreface.
Xiao Dong Chen and Arun Mujumdar.
Images of foods and dried products.
Xiao Dong Chen.
1. Food drying fundamentals.
Xiao Dong Chen.
2. Water activity of foods.
Bhesh Bhandari and Benu P. Adhikari.
3. Food biological changes during drying processes.
Xiao Dong Chen and Kamlesh C. Patel.
4. Spray drying of liquid foods.
Bhesh Bhandari, Kamlesh C. Patel, Xiao Dong Chen.
5. Low-pressure superheated steam drying of food products.
Sakamon Devahastin and Peamsuk Suvarnakuta.
6. Heat-pump aided drying.
Raisul Islam and Arun Mujumdar.
7. Freeze and vacuum drying of foods.
Cristina Ratti.
8. Post-drying aspects for meat and horticultural products.
Mohammad Shafiur Rahman.
9. Food dryer process control.
Brent R. Young.
10. Fire and explosion protection in food dryers.
Xiao Dong Chen
