Drying Technologies For Foods: Fundamentals & Applications: Part II / Prabhat K. Nema, Barjinder Pal Kaur & Arun S. Mujumdar

1. Vacuum Drying of Foods by Debabandya Mohapatra
2.Refractance Window Drying System by Shrikant Baslingappa Swami
3.Fruit Leathers by Azam S.M. Roknul, Min Zhang, Arun S. Mujumdar
4.Recent Technologies and Trends in Medicinal Herb Drying by Long Xie, A.S. Mujumdar, Hong-Wei Xiao, Zhen-Jiang Gao 5.Drying of Proteins by Jalal Dehghannya, Elham Azarpazhooh, Enayat-Allah Naghavi and Arun S. Mujumdar
6.Thermal Energy Storage Assisted Solar Dryers by Barjinder Pal Kaur and Prabhat K. Nema
7.Supercritical Drying by Siddhartha Singha and Prabhat K. Nema
8.Functional Properties of Spray Dried Fruit and Vegetable Powders by Rupesh S. Chavan and Onkar Babar
9.Antioxidants in Dried Food Products by C.L. Hii, S.P. Ong and A.S. Menon
10.Sorption Isotherm Technique for Studying Deliquescence and Caking Phenomena in Foods by Shilpa Soni, U.S. Shivhare and Santanu Basu
11.Control and Safety Measures in Food Dryers by Akash Pare and Sunil C.K.
12.Recent Advances in Packaging of Dried and Dehydrated Foods by Tanweer Alam, Nitya Sharma, Aastha Bhardwaj and Alok Jha
13.ANN Principles and Applications in Modeling and Control of Food Dryers by Mortaza Aghbashlo and Soleiman Hosseinpour 14.Principles, Applications and Prospects of Computer Vision in Food Drying by Soleiman Hosseinpour and Mortaza Aghbashlo

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.