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Synopsis
The second part comprises of 14 chapters presenting comprehensive yet concise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This volume also covers recent technologies and trends in medicinal herb, fruit leather and protein drying as well as packaging of dehydrated foods. The mechanism of deliquescence and caking process involved in drying of foods, effect of drying on functional properties of foods have been added. Different control and safety systems required to improve dryer operation and efficiency and different approaches such as ANN and computer vision that can be used for modeling the drying process are also discussed. Each of the invited contributors in this book has worked extensively in the respective area of drying technology and hence their strong experience in the form of peer reviewed chapter will benefit the readers. Chapter are written in a very easily understandable language containing clear explanation of every concept and aspect of the same, which can be used by undergraduate and graduate students as well as by faculty for teaching purposes. Recent literature is also compiled and discussed in detail to assist researchers and scientists for clear understanding of different types of drying techniques.
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About the Authors
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli 131028 Sonepat, Haryana
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli 131028 Sonepat, Haryana
Department of Bioresources Engineering, McGill University, Montreal, Quebec, Canada H3A 2A7
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Drying Technologies for Foods Fundamenta
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New India Publishing Agency, 2016
ISBN 10: 9385516396
ISBN 13: 9789385516399
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Drying Technologies for Foods Fundamenta
Published by
New India Publishing Agency, 2016
ISBN 10: 9385516396
ISBN 13: 9789385516399
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Drying Technologies for Foods Fundamenta
Published by
New India Publishing Agency, 2016
ISBN 10: 9385516396
ISBN 13: 9789385516399
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Drying Technologies for Foods: Fundamentals and Applications: Part-II
Published by
New India Publishing Agency, 2016
ISBN 10: 9385516396
ISBN 13: 9789385516399
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Seller: Vedams eBooks (P) Ltd, New Delhi, India
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Hardcover. Condition: As New. Contents: 1. Vacuum drying of foods/Debabandya Mohapatra. 2. Refractance window drying system/Shrikant Baslingappa Swami. 3. Fruit leathers/Azam S.M. Roknul, Min Zhang, Arun S. Mujumdar. 4. Recent technologies and trends in medicinal herb drying/Long Xie, A.S. Mujumdar, Hong-Wei Xiao, Zhen-Jiang Gao. 5. Drying of proteins/Jalal Dehghannya, Elham Azarpazhooh, Enayat-Allah Naghavi and Arun S. Mujumdar. 6.Thermal energy storage assisted solar dryers/Barjinder Pal Kaur and Prabhat K. Nema. 7. Supercritical drying/Siddhartha Singha and Prabhat K. Nema. 8. Functional properties of spray dried fruit and vegetable powders/Rupesh S. Chavan and Onkar Babar. 9. Antioxidants in dried food products/C.L. Hii, S.P. Ong and A.S. Menon. 10.Sorption isotherm technique for studying deliquescence and caking phenomena in foods/Shilpa Soni, U.S. Shivhare and Santanu Basu. 11.Control and safety measures in food dryers/Akash Pare and Sunil C.K.12.Recent advances in packaging of dried and dehydrated foods/Tanweer Alam, Nitya Sharma, Aastha Bhardwaj and Alok Jha. 13. ANN Principles and applications in modeling and control of food dryers/Mortaza Aghbashlo and Soleiman Hosseinpour. 14. Principles, applications and prospects of computer vision in food drying/Soleiman Hosseinpour and Mortaza Aghbashlo. This book part 2 is one more effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 14 chapters; which present comprehensive yet concise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This book also covers recent technologies and trends in medicinal herb, fruit leather and protein drying as well as packaging of dehydrated foods. The mechanism of deliquescence and caking process involved in drying of foods, effect of drying on functional properties of foods have been added. Different control and safety systems required to improve dryer operation and efficiency and different approaches such as ANN and computer vision that can be used for modelling the drying process are also discussed. These chapters are prepared considering the convenience of understanding concepts and aspects of the topics especially by undergraduate and post graduate students as well as by faculty for teaching purposes. There are extensive references to earlier work as well as to recent publications to facilitate the researchers and scientists for their better understanding of the research area. Each of the invited contributors in this book has worked extensively in the respective area of drying technology and hence their strong experience in the form of chapter will benefit the readers. Seller Inventory # 118818
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Drying Technologies for Foods: Fundamentals and Applications: Part II
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Drying Technologies for Foods: Fundamentals and Applications: Part-II
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ISBN 10: 9385516396
ISBN 13: 9789385516399
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DRYING TECHNOLOGIES FOR FOODS PART II (eng)
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Drying Technologies for Foods: Part-II - Fundamentals and Applications
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Drying Technologies for Foods: Fundamentals & Applications: Part II (Co-Published With CRC Press,UK): Fundamentals and Applications: Part-II
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ISBN 13: 9789385516399
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Drying Technologies for Foods: PartII Fundamentals & Applications
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ISBN 10: 9385516396
ISBN 13: 9789385516399
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Hardcover. Condition: Brand New. 332 pages. 5.98x0.75x9.02 inches. In Stock. Seller Inventory # __9385516396
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