Drying Technologies for Foods - Fundamentals and Applications: Part-II (Hardcover)

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.

General

Imprint:	New India Publishing Agency
Country of origin:	India
Release date:	March 2016
Editors:	Prabhat Kumar Nema • Bariinder Kaur • Arun Muiumdar
Dimensions:	229 x 152 x 19mm (L x W x T)
Format:	Hardcover - Cloth over boards
Pages:	332
ISBN-13:	978-93-85-51639-9
Categories:	Books > Professional & Technical > Agriculture & farming > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	93-85-51639-6
Barcode:	9789385516399

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