Author : Yiu H. Hui
Publisher : DEStech Publications, Inc
Page : 809 pages
File Size : 35,30 MB
Release : 2008
Category : Business & Economics
ISBN : 1932078568
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
Author : Xiao Dong Chen
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 11,2 MB
Release : 2009-03-16
Category : Technology & Engineering
ISBN : 1444309420
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. 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.
Author : Prabhat K Nema
Publisher : New India Publishing Agency
Page : 4 pages
File Size : 35,32 MB
Release : 2020-10-10
Category : Technology & Engineering
ISBN : 9386546833
Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and energy efficient drying techniques to commercially succeed in their ventures and to fulfill demand of high quality dried food products. Although a large volume of technical literature is available on drying of foods, it is still quite challenging for scientists and engineers to improve upon the existing drying systems and quality of the products. The book consists of 14 chapters detailing freeze drying, atmospheric freeze drying, swell drying, multi-flash drying, electro-hydrodynamic drying, pulse combustion drying, foam mat drying, ultrasound- assisted drying and fluidized bed drying. It also includes chapters which are commodity-specific such as mushroom drying, drying and roasting of cocoa and coffee beans. The degradation mechanism and kinetics of vitamin C degradation in fruits and vegetables, kinetics modeling of drying process for the recovery of bioactive compounds and energy calculation procedures for dryers is also covered which would be helpful to improve dryer operation and efficiency.
Author : Humberto Vega-Mercado
Publisher : Springer Science & Business Media
Page : 340 pages
File Size : 27,73 MB
Release : 2013-03-14
Category : Technology & Engineering
ISBN : 147572456X
Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.
Author : Azharul Karim
Publisher : CRC Press
Page : 109 pages
File Size : 41,69 MB
Release : 2021-12-30
Category : Technology & Engineering
ISBN : 1000482251
Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. Features Describes the latest micro-level experimental methods primarily using microimaging techniques Presents detailed procedures of applying these techniques in food processing Highlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
Author : Min Zhang
Publisher : CRC Press
Page : 555 pages
File Size : 43,25 MB
Release : 2017-07-12
Category : Technology & Engineering
ISBN : 1498753876
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
Author : Arun S. Mujumdar
Publisher : Enfield, NH : Science Publishers
Page : 336 pages
File Size : 41,55 MB
Release : 2000
Category : Food
ISBN :
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.
Author : Arun S. Mujumdar
Publisher : CRC Press
Page : 448 pages
File Size : 16,10 MB
Release :
Category : Drying
ISBN : 9780891164081
Author : Judith A. Evans
Publisher : John Wiley & Sons
Page : 368 pages
File Size : 15,72 MB
Release : 2009-01-21
Category : Technology & Engineering
ISBN : 1444302337
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author :
Publisher :
Page : 5 pages
File Size : 11,18 MB
Release : 2015
Category :
ISBN : 9781781639887
