000			03743nam a22002657a 4500
003			CUTN
005			20220920072926.0
008			220920b |||||||| |||| 00| 0 eng d
020			_a9789385516399
041			_aEnglish
082			_223 _a664.0284 _bNEM
100			_aNema, Prabhat K.
245			_aDrying Technologies For Foods: Fundamentals & Applications: _bPart II / _cPrabhat K. Nema, Barjinder Pal Kaur & Arun S. Mujumdar
260			_aNew Delhi : _bNew India Publishing Agency (NIPA), _c2016.
300			_axiii, 317 p. : _c25 cm.
505			_a1. 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
520			_aThis 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.
650			_aFood--Drying
650			_aFood--Preservation
690			_aDepartment of Horticulture
700			_aKaur, Barjinder Pal
700			_aMujumdar, Arun S.
856			_uhttps://www.nipabooks.com/info/9789385516399/drying-technologies-for-foods-fundamentals-applications-part-ii
942			_2ddc _cBOOKS
999			_c38109 _d38109