Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Food Drying Science And Technology
Download Food Drying Science And Technology full books in PDF, epub, and Kindle. Read online Food Drying Science And Technology ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Food Drying Science and Technology by : Yiu H. Hui
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.
Book Synopsis Drying Technologies in Food Processing by : Xiao Dong Chen
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.
Book Synopsis Drying Technologies For Foods by : Prabhat K Nema
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.
Book Synopsis Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications by : Azharul Karim
Download or read book Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications written by Azharul Karim and published by CRC Press. This book was released on 2021-12-30 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 :Humberto Vega-Mercado Publisher :Springer Science & Business Media ISBN 13 :147572456X Total Pages :340 pages Book Rating :4.4/5 (757 download)
Book Synopsis Dehydration of Foods by : Humberto Vega-Mercado
Download or read book Dehydration of Foods written by Humberto Vega-Mercado and published by Springer Science & Business Media. This book was released on 2013-03-14 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Handbook of Drying of Vegetables and Vegetable Products by : Min Zhang
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.
Book Synopsis Advances in Drying by : Arun S. Mujumdar
Download or read book Advances in Drying written by Arun S. Mujumdar and published by CRC Press. This book was released on with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Encyclopaedia of Food Drying Science and Technology by :
Download or read book Encyclopaedia of Food Drying Science and Technology written by and published by . This book was released on 2015 with total page 5 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advanced Drying Technologies for Foods by : Arun S Mujumdar
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.
Book Synopsis Frozen Food Science and Technology by : Judith A. Evans
Download or read book Frozen Food Science and Technology written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Drying Technology in Agriculture and Food Sciences by : Arun S. Mujumdar
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.
Book Synopsis Food Processing Technology by : P.J. Fellows
Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics
Book Synopsis Advances in Heat Pump-Assisted Drying Technology by : Vasile Minea
Download or read book Advances in Heat Pump-Assisted Drying Technology written by Vasile Minea and published by . This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 7: Numerical Modeling of Heat Pump-Assisted Contact Drying -- 8: Advances in Dehumidifier Timber Drying in New Zealand -- Back Cover
Author :Christopher G.J. Baker Publisher :Springer Science & Business Media ISBN 13 :9780751403848 Total Pages :348 pages Book Rating :4.4/5 (38 download)
Book Synopsis Industrial Drying of Foods by : Christopher G.J. Baker
Download or read book Industrial Drying of Foods written by Christopher G.J. Baker and published by Springer Science & Business Media. This book was released on 1997-07-31 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.
Book Synopsis Drying Science and Technology by : Suvanjan Bhattacharyya
Download or read book Drying Science and Technology written by Suvanjan Bhattacharyya and published by BoD – Books on Demand. This book was released on 2024-02-28 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying Science and Technology provides a thorough and current investigation of the complex area of drying processes. This book is a collaborative effort that brings together prominent professionals to give a comprehensive grasp of drying science’s concepts, methodology, and applications. The book opens by underlining the importance of drying operations in a variety of sectors, including food preservation and materials processing. This opening portion provides the framework for a varied investigation that will appeal to a wide range of readers. The book covers fundamental ideas and digs into the heat and mass transport mechanisms that underpin drying processes. Readers are taken through the fundamentals that determine the efficiency and quality of drying processes, laying the groundwork for additional in-depth research. A large portion of the book is dedicated to a variety of drying processes and procedures, both traditional and cutting-edge. From basic convection drying to modern technologies such as freeze drying and microwave drying, each strategy is evaluated for its uses, benefits, and drawbacks. This broad cover guarantees that readers obtain a full understanding of the equipment available for various drying applications. The use of mathematical modeling provides a quantitative dimension to the book, with chapters focused on the development, evaluation, and application of models in drying science. This part is intended for scholars and practitioners who want a better knowledge of the quantitative features that underpin the discipline. The book highlights the dynamic nature of drying research and includes the most recent advances in drying technology. Innovations in equipment and approaches highlight the changing landscape of drying research, providing insights into cutting-edge discoveries that will impact the field’s future. With a balanced combination of theoretical insights and practical applications, Drying Science and Technology is an invaluable resource for students, researchers, and professionals working in the various fields of drying.
Book Synopsis Spray Drying Techniques for Food Ingredient Encapsulation by : C. Anandharamakrishnan
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.
Book Synopsis Drying Technology in Food Processing by : Seid Mahdi Jafari
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
