Drying Technologies for Foods

Fundamentals and Applications

Inbunden, Engelska, 2018

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Beskrivning

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 fulfill 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, modeling 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 quality of dried food such as degradation mechanism and kinetics of vitamin C, antioxidants, delinquencies and caking phenomena. Control and safety, energy calculations, modeling are also included with emphasis on industrial applications. Artificial Neural Networks and computational modeling techniques as well as 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.

Produktinformation

Utgivningsdatum:2018-11-26
Mått:178 x 254 x 44 mm
Vikt:1 696 g
Format:Inbunden
Språk:Engelska
Antal sidor:771
Förlag:Taylor & Francis Ltd
ISBN:9781138733084

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Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

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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Innehållsförteckning

Part I. Fundamentals of Drying. Classification and Selection of Industrial Dryers. Osmotic Dehydration: Applications and Recent Advances. Spray Drying. Microwave Drying of Foods: Principles and Prospects. Microwave Assisted Hybrid Drying of Food and Agricultural Materials. Superheated Steam Dying. Heat Pump Drying. Grain Drying Theory, Practices and Developments. Solar Drying. Solar Tunnel Dryer: An Energizing Drying Technology. Impingement Drying: Applications and Future Trends. Modeling of Drying. Computational Modeling Techniques for Drying of Food Products. Advances in Food Drying. Part II. Vacuum Drying of Foods. Refractance Window Drying System. Fruit Leathers. Recent Technologies and Trends in Medicinal Herb Drying. Drying of Proteins. Thermal Energy Storage Assisted Solar Dryers. Supercritical Drying. Functional Properties of Spray Dried Fruit and Vegetable Powders. Antioxidants in Dried Food Products. Sorption Isotherm Technique for Studying Deliquescence and Caking Phenomena in Foods. Control and Safety Measures in Food Dryers. Recent Advances in Packaging of Dried and Dehydrated Foods. ANN Principles and Applications in Modeling and Control of Food Dryers. Principles, Applications and Prospects of Computer Vision in Food Drying.