CSU-Carig
Advanced drying technologies for foods / edited by Arun S. Mujumdar and Hong-Wei Xiao.
- Boca Raton, FL : CRC Press, ©2020.
- xii, 245 pages : illustrations ; 24 cm.
Includes bibliographical references and index.
Table of Contents
Preface
Editors
Contributors
Chapter 1 Electrohydrodynamic Drying
Alex Martynenko and Tadeusz Kudra
Chapter 2 Drying and Instant Controlled Pressure Drop Swell Drying: Towards High-Quality Dried Foods and Starch-Free Snacks
Allaf Karim, Besombes Colette, Amami Ezzeddine, Allaf Tamara, Arun S. Mujumdar, and Mounir Sabah
Chapter 3 Advances in Impinging Stream Processing of Agricultural and Biological Products
Somkiat Prachayawarakorn, Sakamon Devahastin, and Somchart Soponronnarit
Chapter 4 Pulse Combustion Drying
Zhonghua Wu
Chapter 5 Advances in Production of Food Powders by Spray Drying
Meng Wai Woo
Chapter 6 Advances in Microwave Drying
Kai Fan and Min Zhang
Chapter 7 Infrared Radiation-Assisted Drying of Agricultural Products
Li-Zhen Deng and Hong-Wei Xiao
Chapter 8 Radio Frequency Drying of Agricultural Products and Foods
Ya-Wen Lin, Yan-Hong Liu, Yong-Kang Xie, and Hong-Wei Xiao
Chapter 9 Miscellaneous Drying Technologies
Sachin V. Jangam and Arun S. Mujumdar
Chapter 10 Advances in Intermittent Batch Drying of Foods
Duc Nghia Pham, Md. Imran Hossen Khan, Zachary Welsh, and Azharul Karim
Index
The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development.
Features:
Provides critical reviews of advanced drying technologies
Discusses the merits and limitations of a variety of food drying technologies
Explains drying kinetics, energy consumption and quality of food products
Reviews the principles and recent applications of superheated steam drying
The first four chapters deal with recent developments in field-assisted drying technologies. These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying, for example, microwave drying, radio frequency drying, electrohydrodynamic drying, and infrared radiation drying. The remainder of this book covers a wide assortment of recently developed technologies, which include pulse drying, swell drying, impinging stream drying, and selected advances in spray drying. The final chapter includes some innovative technologies which are gaining ground and are covered in depth in a number of review articles and handbooks, and hence covered briefly in the interest completeness.
This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.
9781138584907
Food -- Drying.
Food -- Preservation.
664.0284 / Ad2443 2020
Includes bibliographical references and index.
Table of Contents
Preface
Editors
Contributors
Chapter 1 Electrohydrodynamic Drying
Alex Martynenko and Tadeusz Kudra
Chapter 2 Drying and Instant Controlled Pressure Drop Swell Drying: Towards High-Quality Dried Foods and Starch-Free Snacks
Allaf Karim, Besombes Colette, Amami Ezzeddine, Allaf Tamara, Arun S. Mujumdar, and Mounir Sabah
Chapter 3 Advances in Impinging Stream Processing of Agricultural and Biological Products
Somkiat Prachayawarakorn, Sakamon Devahastin, and Somchart Soponronnarit
Chapter 4 Pulse Combustion Drying
Zhonghua Wu
Chapter 5 Advances in Production of Food Powders by Spray Drying
Meng Wai Woo
Chapter 6 Advances in Microwave Drying
Kai Fan and Min Zhang
Chapter 7 Infrared Radiation-Assisted Drying of Agricultural Products
Li-Zhen Deng and Hong-Wei Xiao
Chapter 8 Radio Frequency Drying of Agricultural Products and Foods
Ya-Wen Lin, Yan-Hong Liu, Yong-Kang Xie, and Hong-Wei Xiao
Chapter 9 Miscellaneous Drying Technologies
Sachin V. Jangam and Arun S. Mujumdar
Chapter 10 Advances in Intermittent Batch Drying of Foods
Duc Nghia Pham, Md. Imran Hossen Khan, Zachary Welsh, and Azharul Karim
Index
The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development.
Features:
Provides critical reviews of advanced drying technologies
Discusses the merits and limitations of a variety of food drying technologies
Explains drying kinetics, energy consumption and quality of food products
Reviews the principles and recent applications of superheated steam drying
The first four chapters deal with recent developments in field-assisted drying technologies. These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying, for example, microwave drying, radio frequency drying, electrohydrodynamic drying, and infrared radiation drying. The remainder of this book covers a wide assortment of recently developed technologies, which include pulse drying, swell drying, impinging stream drying, and selected advances in spray drying. The final chapter includes some innovative technologies which are gaining ground and are covered in depth in a number of review articles and handbooks, and hence covered briefly in the interest completeness.
This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.
9781138584907
Food -- Drying.
Food -- Preservation.
664.0284 / Ad2443 2020