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Books > Professional & Technical > Agriculture & farming
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Drying Technologies for Foods - Fundamentals and Applications: Part-II (Hardcover)
Loot Price: R7,323
Discovery Miles 73 230
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Drying Technologies for Foods - Fundamentals and Applications: Part-II (Hardcover)
Expected to ship within 12 - 17 working days
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The second part comprises of 14 chapters presenting comprehensive
yet concise coverage of different novel drying techniques such as
vacuum drying, refractance window dehydration technique, super
critical drying, TES assisted solar drying etc. This volume also
covers recent technologies and trends in medicinal herb, fruit
leather and protein drying as well as packaging of dehydrated
foods. The mechanism of deliquescence and caking process involved
in drying of foods, effect of drying on functional properties of
foods have been added. Different control and safety systems
required to improve dryer operation and efficiency and different
approaches such as ANN and computer vision that can be used for
modeling the drying process are also discussed. Each of the invited
contributors in this book has worked extensively in the respective
area of drying technology and hence their strong experience in the
form of peer reviewed chapter will benefit the readers. Chapter are
written in a very easily understandable language containing clear
explanation of every concept and aspect of the same, which can be
used by undergraduate and graduate students as well as by faculty
for teaching purposes. Recent literature is also compiled and
discussed in detail to assist researchers and scientists for clear
understanding of different types of drying techniques.
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