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Most conventional dryers use random heating to dry diverse
materials without considering their thermal sensitivity and energy
requirements for drying. Eventually, excess energy consumption is
necessary to attain a low-quality dried product. Proper heat and
mass transfer modelling prior to designing a drying system for
selected food materials can overcome these problems. Heat and Mass
Transfer Modelling During Drying: Empirical to Multiscale
Approaches extensively discusses the issue of predicting energy
consumption in terms of heat and mass transfer simulation. A
comprehensive mathematical model can help provide proper insight
into the underlying transport phenomena within the materials during
drying. However, drying of porous materials such as food is one of
the most complex problems in the engineering field that is also
multiscale in nature. From the modelling perspective, heat and mass
transfer phenomena can be predicted using empirical to multiscale
modelling. However, multiscale simulation methods can provide a
comprehensive understanding of the physics of drying food
materials. KEY FEATURES Includes a detailed discussion on material
properties that are relevant for drying phenomena Presents an
in-depth discussion on the underlying physics of drying using
conceptual visual content Provides appropriate formulation of
mathematical modelling from empirical to multiscale approaches
Offers numerical solution approaches to mathematical models
Presents possible challenges of different modelling strategies and
potential solutions The objective of this book is to discuss the
implementation of different modelling techniques ranging from
empirical to multiscale in order to understand heat and mass
transfer phenomena that take place during drying of porous
materials including foods, pharmaceutical products, paper, leather
materials, and more.
This book presents a comprehensive review of the characteristics of
bound water and its use in food processing. The significance of
bound water in food is discussed in terms of quality, energy
consumption and cost. Also included is a thorough discussion on the
emerging and appropriate measuring techniques of bound water in
food materials. The challenges involved with bound water
measurement and strategies for bound water removal during
processing are covered in order to establish the appropriate
conditions for food preservation. This work presents researchers
with a clear, up-to-date concept of bound water and its
significance in food processing and preservation. Despite the
importance of bound water in food processing, there are limited
resources for researchers seeking an in-depth understanding of
bound water in food materials. This is the first reference work
dedicated to discussing the details of bound water in food
materials and its significance in food processes and preservation,
from its special characteristics to its energy consumption to its
measurement and techniques. State of Bound Water: Measurement and
significance in food processing is a singular work in the field of
food preservation and processing arena.
This Brief provides a comprehensive overview of porosity's effects
on dried food quality. The factors influencing porosity during the
various drying methods are explored in depth, as well as porosity's
overall effect on food properties. The chemical reaction and
stability of porosity are also covered, including sensory and
mechanical properties. The work looks closely at the relationship
between drying conditions, pore characteristics, and dried food
quality. Porosity: Establishing the relationship between drying
parameters and dried food quality looks at food from a material
point of view, outlining water binding characteristics and
structure homogenity. The Brief presents a comprehensive view of
the factors affecting porosity in dried foods, from pressure and
drying rate to temperature and coating treatment, and relates these
to porosity effects during the five major drying processes.
Moreover, this book discusses the effect of porosity on transfer
mechanisms and quality attributes of food stuff. In conclusion,
this work aims to establish the relationship between drying
process, quality, and porosity in dried foods.
This text identifies common mistakes and challenges in food
preservation in developing countries, offering solutions which can
play a significant role in reducing food waste in these countries.
The book offers critical analysis of current preservation
techniques for fruits and vegetables, meat, fish, dairy, and grain,
identifying key mistakes and challenges and proposing effective
solutions. Feasibility tests for implementing these innovative
approaches are also presented. A well-rounded study of the various
causes of food waste in developing nations, this book plays a key
role in bringing effective food preservation methods to the
developing world. Food Preservation in Developing Countries:
Challenges and solutions studies common food preservation
techniques for fruits and vegetables, fish, meat, dairy, and
grains, pinpointing the areas where waste occurs due to
transportation, contamination, and low quality post processing.
Innovative potential solutions are presented, including the
feasibility of implementation of these advanced preservation
techniques. The book takes a critical look at barriers to proper
food preservation in these regions and offers practical solutions
which can be implemented in a cost effective and timely manner.
With almost one third of the world's food supply wasted each year
and 13% of the world's inhabitants going hungry, this is an
incredibly important and timely text.
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