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

By:

Nema, Prabhat K

Contributor(s):

Material type: Text

TextLanguage: English Publication details: New Delhi : New India Publishing Agency (NIPA), 2018. Description: xv, 362 p. : 25 cmISBN:

9789386546838

Subject(s):

DDC classification:

23 664.0284 NEM

Contents:

1.Freeze Drying Radha Charan Verma and Gyanendra Prakash Sharma 2.Atmospheric Freeze Drying Sadhana Sharma, Prabhat K. Nema, and Siddhartha Singha 3.Multi-Flash Drying to Produce Dried and Crisp Foods João Borges Laurindo, B.A.M. Carciofi, R.L. Monteiro, and J.V. Link 4.Swell Drying Sabah Mounir, Tamara Allaf, and Karim Allaf 5.Drying of Food Materials in Fluidized Beds Andreas Bück and Evangelos Tsotsas 6.Electrohydrodynamic Drying Harjeet Singh Brar and Ashutosh Singh 7.Pulse Combustion Drying Wu Zhonghua 8.Foam Mat Drying Sabah Mounir 9.Ultrasound Application in Food Drying Deepti Dashora and Prabhat K. Nema 10.Drying and Roasting of Cocoa and Coffee Beans Ching Lik Hii, Abhay S. Menon, and Choon Lai Chiang 11.Processing and Drying of Mushrooms Anjaly Shanker M., Sunil Pareek, and Prabhat K. Nema 12.The Degradation Mechanism and Kinetics of Vitamin C in Fruits and Vegetables during Thermal Processing Jun Wang, Chung-Lim Law, Arun S. Mujumdar, and Hong-Wei Xiao 13.Energy Calculations for Dryers Panagiotis A. Michailidis and Magdalini K. Krokida 14.Modeling of Drying for the Recovery of Bioactive Compounds Junior Franck Ekorong, Akouan Anta, Robert Ndjouenkeu and K.S.M.S. Raghavarao

Summary: 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.

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	CUTN Central Library Sciences	Non-fiction	664.0284 NEM (Browse shelf(Opens below))	Available		44444

1.Freeze Drying
Radha Charan Verma and Gyanendra Prakash Sharma
2.Atmospheric Freeze Drying
Sadhana Sharma, Prabhat K. Nema, and Siddhartha Singha
3.Multi-Flash Drying to Produce Dried and Crisp Foods
João Borges Laurindo, B.A.M. Carciofi, R.L. Monteiro, and J.V. Link
4.Swell Drying
Sabah Mounir, Tamara Allaf, and Karim Allaf
5.Drying of Food Materials in Fluidized Beds
Andreas Bück and Evangelos Tsotsas
6.Electrohydrodynamic Drying
Harjeet Singh Brar and Ashutosh Singh
7.Pulse Combustion Drying
Wu Zhonghua
8.Foam Mat Drying
Sabah Mounir
9.Ultrasound Application in Food Drying
Deepti Dashora and Prabhat K. Nema
10.Drying and Roasting of Cocoa and Coffee Beans
Ching Lik Hii, Abhay S. Menon, and Choon Lai Chiang
11.Processing and Drying of Mushrooms
Anjaly Shanker M., Sunil Pareek, and Prabhat K. Nema
12.The Degradation Mechanism and Kinetics of Vitamin C in Fruits and Vegetables during Thermal Processing
Jun Wang, Chung-Lim Law, Arun S. Mujumdar, and Hong-Wei Xiao
13.Energy Calculations for Dryers
Panagiotis A. Michailidis and Magdalini K. Krokida
14.Modeling of Drying for the Recovery of Bioactive Compounds
Junior Franck Ekorong, Akouan Anta, Robert Ndjouenkeu and K.S.M.S. Raghavarao

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.

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