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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Drying Technologies for Foods - Fundamentals and Applications (Hardcover)
Loot Price: R5,129
Discovery Miles 51 290
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Drying Technologies for Foods - Fundamentals and Applications (Hardcover)
Expected to ship within 12 - 17 working days
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Drying is an important unit operation used in industry for
processing and preservation of food products. Although a large
volume of technical literature is available on drying of foods, it
is still challenging for scientists and engineers to improve
continuously upon the quality of dried products and existing drying
systems. This book will aid processors in their search for
cost-effective and energy-efficient drying techniques allowing them
to succeed commercially in their ventures as well as to fulfill
consumer-demand for high-quality products. Drying Technologies for
Foods contains state-of-the art knowledge on several key aspects of
drying ranging from fundamental principles, classification and
selection, different types of conventional and modern techniques,
drying of different food materials, advances in packaging of dried
products, control and safety, energy calculation, modeling to
advances in food drying. Comprehensive yet concise chapters cover
different types of drying technologies; this book describes freeze,
heat pump, spray, superheated steam, microwave drying and many
other drying technologies. Discussion of specific food-related
drying including drying of fruit, leather, medicinal herbs, cocoa
and coffee beans, mushroom, and protein among others are covered in
the book. Chapters are also presented on quality of dried food such
as degradation mechanism and kinetics of vitamin C, antioxidants,
delinquencies and caking phenomena. Control and safety, energy
calculations, modeling are also included with emphasis on
industrial applications. Artificial Neural Networks and
computational modeling techniques as well as application of
computer vision in food drying followed by a chapter on advances in
food dryer are covered in some detail, again highlighting potential
applications.
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