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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Industrial Drying of Foods (Paperback, Softcover reprint of the original 1st ed. 1997)
Loot Price: R4,305
Discovery Miles 43 050
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Industrial Drying of Foods (Paperback, Softcover reprint of the original 1st ed. 1997)
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Drying is traditionally defined as that unit operation which
converts a liquid, solid or semi-solid feed material into a solid
product of significantly lower moisture content. In most, although
not all, cases it involves the application of thermal energy, which
causes water to evaporate into the vapour phase. In practice, this
definition encompasses a number of technologies which differ
markedly in, for example, the manner in which energy is supplied to
the foodstuff and in which product is transported through the
dryer. Depending on the dryer type, the residence time may vary
from a few seconds to several hours. Dryers designed to handle
liquid feedstocks are naturally quite different from those intended
to process moist solids. Even within these two broad categories,
however, many distinct varieties of dryer have evolved to meet
specific process ing needs. The dryer is frequently the last
processing stage in the manufacture of a dehydrated food product.
As such, it may not only bring about the desired reduction in
moisture content but may also have a significant effect on a number
of other properties, such as flavour, colour, texture, viability,
and nutrient retention, for example. These properties, which are
generally considered to affect the perceived quality of the end
product, are often influenced by the temperature- moisture
content-time profiles experienced by the foodstuff as it moves
through the dryer. The underlying chemistry and physics are highly
complex and, broadly speaking, only poorly understood."
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