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.
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Professor Arun S. Mujumdar, Department of Mechanical Engineering, National University of Singapore, Singapore
"This volume provides an up-to-date account of all major drying technologies employed in the food industry and their underlying scientific principles and effects.... The micrograph photos depicted are the best I have ever seen." (Food & Beverage Reporter, June 2009)
"The volume provides an account of the major drying technologies employed by food industry and their underlying scientific principles." (Food Manufacture, November 2008)
"About this title" may belong to another edition of this title.
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Book Description Condition: New. Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Victoria, AustraliaMember, Editorial Board of: International Journal of Food Properties Journal of Food Process Engineering Journal of Engineering Science & Technology Dryin. Seller Inventory # 556577228