Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages :
Book Description
Advanced Drying Technologies
Author: Tadeusz KudraPublisher: CRC Press
ISBN: 1420073893
Category : Technology & Engineering
Languages : en
Pages : 474
Book Description
Presents Drying Breakthroughs for an Array of Materials Despite being one of the oldest, most energy-intensive unit operations, industrial drying is perhaps the least scrutinized technique at the microscopic level. Yet in the wake of today’s global energy crisis, drying research and development is on the rise. Following in the footsteps of the widely read first edition, Advanced Drying Technologies, Second Edition is the direct outcome of the recent phenomenal growth in drying literature and new drying hardware. This edition provides an evaluative overview of new and emerging drying technologies, while placing greater emphasis on making the drying process more energy efficient in the green age. Draws on the Authors’ 60+ Years of Combined Experience Fueled by the current energy crisis and growing consumer demand for improved quality products, this thoroughly updated resource addresses cutting-edge drying technologies for numerous materials such as high-valued, heat-sensitive pharmaceuticals, nutraceuticals, and some foods. It also introduces innovative techniques, such as heat-pump drying of foods, which allow both industrial practice and research and development projects to save energy, reduce carbon footprints, and thus improve the bottom line. Four New Chapters: Spray-Freeze-Drying Fry Drying Refractance Window Drying Mechanical Thermal Expression Requiring no prior knowledge of chemical engineering, this single-source reference should assist researchers in turning the laboratory curiosities of today into the revolutionary novel drying technologies of tomorrow.
Low-pressure Superheated Steam Drying of Food Products
Author: Superheated Steam Drying
Author: Mukund Haribhau BadePublisher: CRC Press
ISBN: 104014781X
Category : Science
Languages : en
Pages : 207
Book Description
Superheated steam drying (SSD) has long been recognized for several major advantages it offers over other convective dryers, including high energy efficiency by utilization of energy in the exhaust steam, higher product quality due to the absence of oxygen, and avoidance of fire and explosion hazards. Offering a global critical overview of the current state of art, Superheated Steam Drying: Technology for Improved Sustainability and Quality assesses future needs and opportunities for industry adoption and further innovation in SSD. It covers SSD technologies for various industrial sectors and mathematical modeling approaches to help with design and scale-up. The effects of SSD on drying kinetics as well as product quality are also discussed with examples. This book serves as a useful reference for technicians, graduate students, and researchers in the field of drying technology. It can also be used in courses on industrial drying, processing and drying of food, advanced drying technology, and superheated steam drying.
Industrial Superheated Steam Drying
Author: Superheated Steam Drying - Better Than Hot Air
Author: Handbook of Industrial Drying
Author: Arun S. MujumdarPublisher: CRC Press
ISBN: 1420017616
Category : Science
Languages : en
Pages : 1310
Book Description
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog
Superheated Steam Drying
Author: Ernest Fernand FaberPublisher:
ISBN: 9780798835480
Category :
Languages : en
Pages : 38
Book Description
Drying Technologies For Foods
Author: Prabhat K NemaPublisher: New India Publishing Agency
ISBN: 9386546833
Category : Technology & Engineering
Languages : en
Pages : 4
Book Description
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.
Development of Direct Contact Superheated Steam Drying Process for Biomass
Author: Jean Maurice CharronPublisher:
ISBN:
Category : Biomass
Languages : en
Pages : 34
Book Description
Superheated Steam Drying : Principles, Practice and Potential for Use of Electricity
Author: Mujumdar, Arun SPublisher:
ISBN:
Category : Drying
Languages : en
Pages : 127
Book Description