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.