Arun S. Mujumdar – författare

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:

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.

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:

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.

Superheated steam drying (SSD) has long been recognized for several major advantages it offers over other convective dryers, including high energy efficiency by utilization of energy in the exhaust steam, higher product quality due to the absence of oxygen, and avoidance of fire and explosion hazards.

Offering a global critical overview of the current state of art, Superheated Steam Drying: Technology for Improved Sustainability and Quality assesses future needs and opportunities for industry adoption and further innovation in SSD. It covers SSD technologies for various industrial sectors and mathematical modeling approaches to help with design and scale-up. The effects of SSD on drying kinetics as well as product quality are also discussed with examples.

This book serves as a useful reference for technicians, graduate students, and researchers in the field of drying technology. It can also be used in courses on industrial drying, processing and drying of food, advanced drying technology, and superheated steam drying.

Superheated steam drying (SSD) has long been recognized for several major advantages it offers over other convective dryers, including high energy efficiency by utilization of energy in the exhaust steam, higher product quality due to the absence of oxygen, and avoidance of fire and explosion hazards.

Offering a global critical overview of the current state of art, Superheated Steam Drying: Technology for Improved Sustainability and Quality assesses future needs and opportunities for industry adoption and further innovation in SSD. It covers SSD technologies for various industrial sectors and mathematical modeling approaches to help with design and scale-up. The effects of SSD on drying kinetics as well as product quality are also discussed with examples.

This book serves as a useful reference for technicians, graduate students, and researchers in the field of drying technology. It can also be used in courses on industrial drying, processing and drying of food, advanced drying technology, and superheated steam drying.

Heat and Mass Transfer in Drying of Porous Media offers a comprehensive review of heat and mass transfer phenomena and mechanisms in drying of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous porous material, colloidal porous media and size-distributed particle system.

Providing guidelines for mathematical modeling and design as well as optimization of drying of porous material, this reference offers useful information for researchers and students as well as engineers in drying technology, food processes, applied energy, mechanical, and chemical engineering.

Heat and Mass Transfer in Drying of Porous Media offers a comprehensive review of heat and mass transfer phenomena and mechanisms in drying of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous porous material, colloidal porous media and size-distributed particle system.

Providing guidelines for mathematical modeling and design as well as optimization of drying of porous material, this reference offers useful information for researchers and students as well as engineers in drying technology, food processes, applied energy, mechanical, and chemical engineering.

This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.