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Drying Technologies for Foods

Fundamentals and Applications
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Drying Technologies for Foods explores the critical process of drying in food preservation and processing. It presents comprehensive insights into fundamental principles, diverse drying methods—including freeze, heat pump, spray, and microwave drying—and specific applications to various foods like fruits, medicinal herbs, and coffee beans. The book also addresses quality factors such as vitamin degradation, product stability, and packaging advances, alongside control, safety, energy efficiency, and modern computational approaches in drying technology.
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Format: Hardback
$41200
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is ideal for food scientists, engineers, and industry professionals seeking in-depth knowledge on cost-effective, energy-efficient drying techniques and innovations aimed at improving food quality and commercial success.

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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems. This book will aid processors in their search for cost-effective and energy-efficient drying techniques, allowing them to succeed commercially in their ventures as well as to fulfil consumer demand for high-quality products. Drying Technologies for Foods contains state-of-the-art knowledge on several key aspects of drying, ranging from fundamental principles, classification and selection, different types of conventional and modern techniques, drying of different food materials, advances in packaging of dried products, control and safety, energy calculation, modelling to advances in food drying.

Comprehensive yet concise chapters cover different types of drying technologies; this book describes freeze, heat pump, spray, superheated steam, microwave drying and many other drying technologies. Discussion of specific food-related drying including drying of fruit, leather, medicinal herbs, cocoa and coffee beans, mushroom, and protein among others are covered in the book. Chapters are also presented on the quality of dried food, such as degradation mechanism and kinetics of vitamin C, antioxidants, delinquencies and caking phenomena. Control and safety, energy calculations, modelling are also included with emphasis on industrial applications. Artificial Neural Networks and computational modelling techniques as well as the application of computer vision in food drying, followed by a chapter on advances in food dryer, are covered in some detail, again highlighting potential applications.

Book Details

INFORMATION

ISBN: 9781138733084

Publisher: Taylor & Francis Ltd

Format: Hardback

Date Published: 26 November 2018

Country: United Kingdom

Imprint: CRC Press

Illustration: 107 Tables, black and white; 17 Illustrations, color; 273 Illustrations, black and white

Contributors:

  • Edited by Arun S. Mujumdar
  • Edited by Prabhat K. Nema
  • Edited by Barjinder Pal Kaur

Audience: Professional and scholarly

DIMENSIONS

Width: 178.0mm

Height: 254.0mm

Weight: 1696g

Pages: 771

Collections

Education & Reference Engineering, Technology & Agriculture Non-Fiction

About the Author

Prabhat K. Nema obtained B. Tech. in Agricultural Engineering from JNKVV, Jabalpur (1995) and M. Tech. in Dairy & Food Engineering from IIT, Kharagpur in India (1997). He has experience of working in Food Industry for about 4 years. He completed his PhD from IIT Kharagpur in Dairy and Food Engineering (2008). He has more than 15 years of experience at academic institutions including NERIST (Itanagar, Arunachal Pradesh), JNKVV (Jabalpur, MP), RVSKVV (Gwalior, MP), AAU (Anand, Gujarat) and NIFTEM (Kundli, Haryana). He has published research articles in journals of national and international repute. He is reviewer of many food related journals. He has been instrumental in developing labs, conducting funded research projects, guiding research projects for number of food professionals at UG, PG and PhD level. He offers consultancy services in the area of food processing. He is also recipient of Seligman APV Award by Society of Chemical Industry, London (UK) which enabled him to have research experience in the University Of Reading (UK) in 2007. Barjinder Pal Kaur obtained her B. Tech. (2006) in Agricultural Engineering and M. Tech. (2009) in Processing and Food Engineering from Punjab Agricultural University, Ludhiana. She joined NIFTEM in 2013 and working as Assistant Professor in the Department of Food Engineering at NIFTEM. She is also the author of several scientific articles published in prestigious national and international journals. She is pursuing her PhD in Food Engineering at Indian Institute of Technology Kharagpur, India. Prof. Arun S. Mujumdar is an Eminent Distinguished Professor who has worked with McGill University, Canada and National University of Singapore, Singapore as well as several esteemed universities around the world. He obtained B. Chem. Eng. (Distinction) from University of Mumbai followed by M. Eng. and Ph.D. from McGill University, Canada. He was awarded Doctor Honoris Causa, Lodz Tech. Univ., Poland & Lyon Univ., France. He has been a Distinguished Engineering Fellow and Visiting Professor, Hong Kong University of Science & Technology, Hong Kong; Platinum Jubilee Distinguished Professor of Chemical Engineering, Institute of Chemical Technology, Mumbai, India & Adjunct Professor of Bioresource Engineering as well as Mining and Materials Engineering at McGill University, Canada. He has served as Professor, Department of Mechanical Engineering (2000-2013) & as a Director, Minerals, Metals & Materials Technology Centre (M3TC) (2006-2013) at National University of Singapore, Singapore. At present he is also associated with NIFTEM, India as Professor Emeritus in the Department of Food Engineering. Professor Mujumdar, Editor-in-Chief of Drying Technology -An International Journal, is popularly known as Drying Guru and a world class Philosopher and Practitioner, a Mentor, an Organizer, a Leader and above all a Distinguished Prolific Researcher in Multidisciplinary fields. He has published more than 500 journal publications with over 350 conference papers and over 75 plenary / keynote lectures at international conferences.

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