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.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
In 1985, McKeon of the Irish Industrial Development Authority concluded that the use of dehydrated food was declining in Europe and North America, while increasing elsewhere. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
natural dryers, batch drying curve, dispersion dryers, solar tunnel dryer, outlet moisture content, cascading rotary dryers, air disperser, hot drying air, dryer selection, agitated dryers, band dryers, horizontal agitated, freeze drying front, contact dryers, vibrating fluid bed, constant drying conditions, dryer calculations, solar dryers, integrated fluid bed, layer dryers, dielectric dryers, empty applicator, dielectric drying, wheel atomizers, auxiliary energy source Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Drying Technol, Solar World Congress, Chemical Engineering, Courtesy of Barr-Rosin Ltd, International Drying Symposium, Prairie Agricultural Machinery Institute, Evaluation Report, Handbook of Food Engineering, Handbook of Industrial Drying, Institution of Chemical Engineers, Journal of Microwave Power, Numerical Methods, Ring Corn, American Society of Agricultural Engineers, Blackie Academic, Food Industries Manual, International Journal of Ambient Energy, University of Queensland New!
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
In 1985, McKeon of the Irish Industrial Development Authority concluded that the use of dehydrated food was declining in Europe and North America, while increasing elsewhere. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
natural dryers, batch drying curve, dispersion dryers, solar tunnel dryer, outlet moisture content, cascading rotary dryers, air disperser, hot drying air, dryer selection, agitated dryers, band dryers, horizontal agitated, freeze drying front, contact dryers, vibrating fluid bed, constant drying conditions, dryer calculations, solar dryers, integrated fluid bed, layer dryers, dielectric dryers, empty applicator, dielectric drying, wheel atomizers, auxiliary energy source Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Drying Technol, Solar World Congress, Chemical Engineering, Courtesy of Barr-Rosin Ltd, International Drying Symposium, Prairie Agricultural Machinery Institute, Evaluation Report, Handbook of Food Engineering, Handbook of Industrial Drying, Institution of Chemical Engineers, Journal of Microwave Power, Numerical Methods, Ring Corn, American Society of Agricultural Engineers, Blackie Academic, Food Industries Manual, International Journal of Ambient Energy, University of Queensland New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 25
books:
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9
books
cite this book:
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- ADVANCES IN DRYING V 2 by Mujumdar on 5 pages
- Handbook of Industrial Drying (2nd Edition, Expanded) by Arun S. Mujumdar on 4 pages
- Handbook of Food Engineering (Food Science and Technology) by Dennis Heldman on page 29, page 30, and page 67
- Drying Of Loose And Particulate Materials by R. B. Keey on page 6, and page 209
- Food Industries Manual by M. D. Ranken on page 209, and page 269
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- Food Processing Handbook by James G. Brennan on page 122, page 123, and page 124
- Food Industries Manual by Christopher G.J. Baker on page 171, and page 543
- Food Processing: Principles and Applications by Hosahalli S. Ramaswamy in Back Matter (1), and Back Matter (2)
- Food Process Design (Food Science and Technology) by Zacharias B. Maroulis on page 304
- Minimal Processing Technologies in the Food Industry by Thomas Ohlsson on page 30
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