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Drying Technologies For Foods

Name: Drying Technologies For Foods
Author: P. K. Nema

Fundamentals & Applications: Part 3

P. K. Nema

English
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eBook - PDF

Drying Technologies For Foods

Fundamentals & Applications: Part 3

P. K. Nema

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About This Book

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.

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Information

Publisher

NEW INDIA PUBLISHING AGENCY (NIPA)

Year

2021

ISBN

9789389992083

Topic

Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

362

Drying 

Technologies 

for

Foods

Villa-Corrales,

L.,

Flores-Prieto,

J.,

Xaman-Villasenor,

J.,

and

Garcia

Hernandez,

E.

(2010).

Numerical

and

experimental

analysis

of

heat

and

moisture

transfer

during

drying

of

Ataulfo

mango.

Journal 

of

Food 

Engineering,

98:

198–206.

Yamsaengsung,

R.,

and

Moreira,

R.

G.

(2002).

Modelling

the

transport

phenomena

and

structural

changes

during

deep

fat

frying

part

I:

Model

development.

Journal 

of

Food 

Engineering,

53:

1–10.

Zhou,

L.,

Cao,

Z.,

Bi,

J.,

Yi,

J.,

Chen,

Q.,

Wu,

X.,

and

Zhou,

M.

(2016).

Degradation

kinetics

of

total

phenolic

compounds,

capsaicinoids

and

antioxidant

activity

in

red

pepper

during

hot

air

and

infrared

drying

process.

International 

Journal 

of

Food 

Science 

and

Technology,

Institute 

of

Food 

Science 

and

Technology, 

51:

842–853.

doi:10.1111/ijfs.13050.

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9789386546838_text.pdf
9789386546838_cvr.pdf

Citation styles for Drying Technologies For Foods

APA 6 Citation

Nema, P. (2021). Drying Technologies For Foods ([edition unavailable]). NEW INDIA PUBLISHING AGENCY (NIPA). Retrieved from https://www.perlego.com/book/1975403/drying-technologies-for-foods-fundamentals-applications-part-3-pdf (Original work published 2021)

Chicago Citation

Nema, P. (2021) 2021. Drying Technologies For Foods. [Edition unavailable]. NEW INDIA PUBLISHING AGENCY (NIPA). https://www.perlego.com/book/1975403/drying-technologies-for-foods-fundamentals-applications-part-3-pdf.

Harvard Citation

Nema, P. (2021) Drying Technologies For Foods. [edition unavailable]. NEW INDIA PUBLISHING AGENCY (NIPA). Available at: https://www.perlego.com/book/1975403/drying-technologies-for-foods-fundamentals-applications-part-3-pdf (Accessed: 15 October 2022).

MLA 7 Citation

Nema, P. Drying Technologies For Foods. [edition unavailable]. NEW INDIA PUBLISHING AGENCY (NIPA), 2021. Web. 15 Oct. 2022.