Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Drying Technology In Agriculture And Food Sciences full books in PDF, epub, and Kindle. Read online Drying Technology In Agriculture And Food Sciences ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author : Arun S Mujumdar (ed)
Publisher :
ISBN 13 : 9788120414532
Total Pages : 328 pages
Book Rating : 4.4/5 (145 download)
Download or read book Drying Technology In Agriculture And Food Sciences written by Arun S Mujumdar (ed) and published by . This book was released on 2000 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Arun S. Mujumdar
Publisher : Enfield, NH : Science Publishers
ISBN 13 :
Total Pages : 336 pages
Book Rating : 4.E/5 ( download)
Download or read book Drying Technology in Agriculture and Food Sciences written by Arun S. Mujumdar and published by Enfield, NH : Science Publishers. This book was released on 2000 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Yiu H. Hui
Publisher : DEStech Publications, Inc
ISBN 13 : 1932078568
Total Pages : 809 pages
Book Rating : 4.9/5 (32 download)
Download or read book Food Drying Science and Technology written by Yiu H. Hui and published by DEStech Publications, Inc. This book was released on 2008 with total page 809 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Seid Mahdi Jafari
Publisher : Elsevier
ISBN 13 : 0128227834
Total Pages : 780 pages
Book Rating : 4.1/5 (282 download)
Download or read book Drying Technology in Food Processing written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2023-05-08 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of drying unit operations in food industries Strives to help improve the quality and safety of food products with drying technology Reviews alternatives for drying operations
Author : Prabhat K Nema
Publisher : New India Publishing Agency
ISBN 13 : 9386546833
Total Pages : 4 pages
Book Rating : 4.3/5 (865 download)
Download or read book Drying Technologies For Foods written by Prabhat K Nema and published by New India Publishing Agency. This book was released on 2020-10-10 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Arun S Mujumdar
Publisher : CRC Press
ISBN 13 : 1000005496
Total Pages : 259 pages
Book Rating : 4.0/5 ( download)
Download or read book Advanced Drying Technologies for Foods written by Arun S Mujumdar and published by CRC Press. This book was released on 2019-06-19 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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: Provides critical reviews of advanced drying technologies Discusses the merits and limitations of a variety of food drying technologies Explains drying kinetics, energy consumption and quality of food products Reviews the principles and recent applications of superheated steam drying 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.
Author : Xiao Dong Chen
Publisher : John Wiley & Sons
ISBN 13 : 1444309420
Total Pages : 352 pages
Book Rating : 4.4/5 (443 download)
Download or read book Drying Technologies in Food Processing written by Xiao Dong Chen and published by John Wiley & Sons. This book was released on 2009-03-16 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Alex Martynenko
Publisher : CRC Press
ISBN 13 : 0429811314
Total Pages : 463 pages
Book Rating : 4.4/5 (298 download)
Download or read book Intelligent Control in Drying written by Alex Martynenko and published by CRC Press. This book was released on 2018-09-03 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the available general literature in intelligent control, there is a definite lack of knowledge and know-how in practical applications of intelligent control in drying. This book fills that gap. Intelligent Control in Drying serves as an innovative and practical guide for researchers and professionals in the field of drying technologies, providing an overview of control principles and systems used in drying operations, from classical to model-based to adaptive and optimal control. At the same time, it lays out approaches to synthesis of control systems, based on the objectives and control strategies, reflecting complexity of drying process and material under drying. This essential reference covers both fundamental and practical aspects of intelligent control, sensor fusion and dynamic optimization with respect to drying.
Author : Werner Muhlbauer
Publisher : Woodhead Publishing
ISBN 13 : 012818163X
Total Pages : 450 pages
Book Rating : 4.1/5 (281 download)
Download or read book Drying Atlas written by Werner Muhlbauer and published by Woodhead Publishing. This book was released on 2020-02-21 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes. This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying. Explores the production methods that influence the drying process and quality of the dried product Outlines the official quality standards of the products, the design principles, and the operating characteristics of drying systems that are used in postharvest processing Features 41 chapters that are (each for an agricultural product) presented in a condensed and systematic way
Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
ISBN 13 : 1118864271
Total Pages : 315 pages
Book Rating : 4.1/5 (188 download)
Download or read book Spray Drying Techniques for Food Ingredient Encapsulation written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2015-07-23 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Author : Roji Balaji Waghmare
Publisher : John Wiley & Sons
ISBN 13 : 1119982065
Total Pages : 308 pages
Book Rating : 4.1/5 (199 download)
Download or read book Freeze Drying of Food Products written by Roji Balaji Waghmare and published by John Wiley & Sons. This book was released on 2024-04-08 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial Applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.
Author : Min Zhang
Publisher : CRC Press
ISBN 13 : 1498753876
Total Pages : 555 pages
Book Rating : 4.4/5 (987 download)
Download or read book Handbook of Drying of Vegetables and Vegetable Products written by Min Zhang and published by CRC Press. This book was released on 2017-07-12 with total page 555 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000353621
Total Pages : 333 pages
Book Rating : 4.0/5 (3 download)
Download or read book Food Processing and Preservation Technology written by Megh R. Goyal and published by CRC Press. This book was released on 2022-04-27 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Author : Geraldine Antoinette Corridon
Publisher :
ISBN 13 :
Total Pages : 88 pages
Book Rating : 4.3/5 (91 download)
Download or read book Freeze-drying of Foods written by Geraldine Antoinette Corridon and published by . This book was released on 1963 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Vicente M. Gómez-López
Publisher : John Wiley & Sons
ISBN 13 : 111975951X
Total Pages : 469 pages
Book Rating : 4.1/5 (197 download)
Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López and published by John Wiley & Sons. This book was released on 2021-12-13 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Author : Richard Owusu-Apenten
Publisher : Springer Nature
ISBN 13 : 3030654338
Total Pages : 613 pages
Book Rating : 4.0/5 (36 download)
Download or read book Elementary Food Science written by Richard Owusu-Apenten and published by Springer Nature. This book was released on 2022-05-28 with total page 613 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Author : Min Zhang
Publisher : CRC Press
ISBN 13 : 1351648713
Total Pages : 578 pages
Book Rating : 4.3/5 (516 download)
Download or read book Handbook of Drying of Vegetables and Vegetable Products written by Min Zhang and published by CRC Press. This book was released on 2017-07-12 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
