{"product_id":"drying-technologies-in-food-processing-9781405157636","title":"Drying Technologies in Food Processing","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eDrying 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"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.\" (\u003ci\u003eBTS Newsletter\u003c\/i\u003e, Summer 2009)  \u003cp\u003e\"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.\" (\u003ci\u003eFood \u0026amp; Beverage Reporter\u003c\/i\u003e, June 2009)\u003c\/p\u003e \u003cp\u003e\"The volume provides an account of the major drying technologies employed by food industry and their underlying scientific principles.\" (\u003ci\u003eFood Manufacture\u003c\/i\u003e, November 2008)\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface. \u003cp\u003eXiao Dong Chen and Arun Mujumdar.\u003c\/p\u003e \u003cp\u003eImages of foods and dried products.\u003c\/p\u003e \u003cp\u003eXiao Dong Chen.\u003c\/p\u003e \u003cp\u003e1. Food drying fundamentals.\u003c\/p\u003e \u003cp\u003eXiao Dong Chen.\u003c\/p\u003e \u003cp\u003e2. Water activity of foods.\u003c\/p\u003e \u003cp\u003eBhesh Bhandari and Benu P. Adhikari.\u003c\/p\u003e \u003cp\u003e3. Food biological changes during drying processes.\u003c\/p\u003e \u003cp\u003eXiao Dong Chen and Kamlesh C. Patel.\u003c\/p\u003e \u003cp\u003e4. Spray drying of liquid foods.\u003c\/p\u003e \u003cp\u003eBhesh Bhandari, Kamlesh C. Patel, Xiao Dong Chen.\u003c\/p\u003e \u003cp\u003e5. Low-pressure superheated steam drying of food products.\u003c\/p\u003e \u003cp\u003eSakamon Devahastin and Peamsuk Suvarnakuta.\u003c\/p\u003e \u003cp\u003e6. Heat-pump aided drying.\u003c\/p\u003e \u003cp\u003eRaisul Islam and Arun Mujumdar.\u003c\/p\u003e \u003cp\u003e7. Freeze and vacuum drying of foods.\u003c\/p\u003e \u003cp\u003eCristina Ratti.\u003c\/p\u003e \u003cp\u003e8. Post-drying aspects for meat and horticultural products.\u003c\/p\u003e \u003cp\u003eMohammad Shafiur Rahman.\u003c\/p\u003e \u003cp\u003e9. Food dryer process control.\u003c\/p\u003e \u003cp\u003eBrent R. Young.\u003c\/p\u003e \u003cp\u003e10. Fire and explosion protection in food dryers.\u003c\/p\u003e \u003cp\u003eXiao Dong Chen\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":53187420651863,"sku":"9781405157636","price":158.35,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/drying-technologies-in-food-processing-9781405157636","provider":"Book Curl","version":"1.0","type":"link"}