000			03446nam a22002657a 4500
003			CUTN
005			20220919152537.0
008			220919b |||||||| |||| 00| 0 eng d
020			_a9789383305841
041			_aEnglish
082			_223 _a664.0284 _bNEM
100			_aNema, Prabhat K.
245			_aDrying Technologies For Foods: _bFundamentals and Applications / _cPrabhat K. Nema, Barjinder Pal Kaur, Arun S. Mujumdar
260			_aNew Delhi : _bNew India Publishing Agency (NIPA), _c2015.
300			_axi, 374 p. : _c25 cm.
505			_a1. 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
520			_aThis 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.
650			_aFood--Drying
650			_aFood--Preservation
690			_aDepartment of Horticulture
700			_aKaur, Barjinder Pal
700			_aMujumdar, Arun S.
856			_uhttps://www.nipabooks.com/info/9789383305841/drying-technologies-for-foods-fundamentals-and-applications
942			_2ddc _cBOOKS
999			_c38104 _d38104