Drying Technologies For Foods: Fundamentals and Applications /
Nema, Prabhat K.
Drying Technologies For Foods: Fundamentals and Applications / Prabhat K. Nema, Barjinder Pal Kaur, Arun S. Mujumdar - New Delhi : New India Publishing Agency (NIPA), 2015. - xi, 374 p. : 25 cm.
1. Fundamentals of Drying by Barjinder Pal Kaur, Vijay Singh Sharanagat and Prabhat K. Nema
2. Classification and Selection of Industrial Dryers by Arun S. Mujumdar
3. Osmotic Dehydration: Applications and Recent Advances by Navin K. Rastogi, Sachin R. Adsare, Dugeshwar Karley, K.S.M.S. Raghavarao and K. Niranjan
4. Spray Drying by M. Amdadul Haque,Yakindra Prasad Timilsena and Benu Adhikari
5. Microwave Drying of Foods: Principles and Prospects by G.P. Sharma, R.C. Verma and S.K. Jain
6. Microwave Assisted Hybrid Drying of Food and Agricultural Materials by Deepika S. and P.P. Sutar
7. Superheated Steam Dying by S.V. Jangam and Arun S. Mujumdar
8. Heat Pump Drying by Uma Sankar Pal
9. Grain Drying Theory, Practices and Developments by Debabandya Mohapatra
10. Solar Drying by Punyadarshini Punam Tripathy
11. Solar Tunnel Dryer: An Energizing Drying Technology by Narendra S. Rathore and N. L. Panwar
12. Impingement Drying: Applications and Future Trends by Hong-Wei Xiao and Arun S. Mujumdar
13. Modeling of Drying by Shivmurti Srivastav
14. Computational Modeling Techniques for Drying of Food Products by R. Gopirajah, S. Parthasarathi and C. Anandharamakrishnan
15. Advances in Food Drying by S.V. Jangam and Arun S. Mujumdar
This book is an 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 15 s; the first is dedicated to fundamental principles and basic terminology of drying followed by s offering a detailed description of different drying techniques and their applications. The challenge of developing advanced drying techniques for the food industry is followed in line with the demand for enhanced food quality and safety. Therefore, further s cover a comprehensive review of the latest developments in different drying technologies and locating the trends in future research and development. These s are written in a very easy to read and 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 to assist researchers and scientists for clear understanding of the concepts in greater detail behind different types of drying techniques. The contributors in this book have worked extensively in respective areas of drying technology and their strong experience will greatly benefit the readers.
9789383305841
Food--Drying
Food--Preservation
664.0284 / NEM
Drying Technologies For Foods: Fundamentals and Applications / Prabhat K. Nema, Barjinder Pal Kaur, Arun S. Mujumdar - New Delhi : New India Publishing Agency (NIPA), 2015. - xi, 374 p. : 25 cm.
1. Fundamentals of Drying by Barjinder Pal Kaur, Vijay Singh Sharanagat and Prabhat K. Nema
2. Classification and Selection of Industrial Dryers by Arun S. Mujumdar
3. Osmotic Dehydration: Applications and Recent Advances by Navin K. Rastogi, Sachin R. Adsare, Dugeshwar Karley, K.S.M.S. Raghavarao and K. Niranjan
4. Spray Drying by M. Amdadul Haque,Yakindra Prasad Timilsena and Benu Adhikari
5. Microwave Drying of Foods: Principles and Prospects by G.P. Sharma, R.C. Verma and S.K. Jain
6. Microwave Assisted Hybrid Drying of Food and Agricultural Materials by Deepika S. and P.P. Sutar
7. Superheated Steam Dying by S.V. Jangam and Arun S. Mujumdar
8. Heat Pump Drying by Uma Sankar Pal
9. Grain Drying Theory, Practices and Developments by Debabandya Mohapatra
10. Solar Drying by Punyadarshini Punam Tripathy
11. Solar Tunnel Dryer: An Energizing Drying Technology by Narendra S. Rathore and N. L. Panwar
12. Impingement Drying: Applications and Future Trends by Hong-Wei Xiao and Arun S. Mujumdar
13. Modeling of Drying by Shivmurti Srivastav
14. Computational Modeling Techniques for Drying of Food Products by R. Gopirajah, S. Parthasarathi and C. Anandharamakrishnan
15. Advances in Food Drying by S.V. Jangam and Arun S. Mujumdar
This book is an 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 15 s; the first is dedicated to fundamental principles and basic terminology of drying followed by s offering a detailed description of different drying techniques and their applications. The challenge of developing advanced drying techniques for the food industry is followed in line with the demand for enhanced food quality and safety. Therefore, further s cover a comprehensive review of the latest developments in different drying technologies and locating the trends in future research and development. These s are written in a very easy to read and 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 to assist researchers and scientists for clear understanding of the concepts in greater detail behind different types of drying techniques. The contributors in this book have worked extensively in respective areas of drying technology and their strong experience will greatly benefit the readers.
9789383305841
Food--Drying
Food--Preservation
664.0284 / NEM