Drying Technologies for Foods: Part-II: Fundamentals & Applications - Brossura

Nema, Prabhat K.; Kaur, Barjindar Pal; Majumdar, Arun

Brossura

ISBN 10: 8119072871 ISBN 13: 9788119072873

Casa editrice: New India Publishing Agency, 2016

Riassunto

The second part comprises of 14 chapters presenting comprehensive yetconcise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This volume 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 modeling the drying process are also discussed.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 peer reviewedchapter will benefit the readers. Chapter are written in a very easily 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 in detail to assist researchers and scientists for clear understanding of different types of drying techniques.

Dettagli dell'edizione

• Editore: New India Publishing Agency
• Data di pubblicazione: 2016
• Lingua: Inglese
• ISBN 10: 8119072871
• ISBN 13: 9788119072873
• Rilegatura: Copertina flessibile
• Numero di pagine: 332
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile