Drying Technologies for Foods: Fundamentals and Applications: Part-II: Fundamentals & Applications - Rilegato

PRABHAT K. NEMA

 
9789385516399: Drying Technologies for Foods: Fundamentals and Applications: Part-II: Fundamentals & Applications
Rilegato
ISBN 10: 9385516396 ISBN 13: 9789385516399
Casa editrice: New India Publishing Agency, 2016

Sinossi

This book, which is the second volume in the series, focuses on innovative and cutting-edge drying techniques for food and biological materials. It is comprised of 14 chapters that provide comprehensive yet concise coverage of various novel drying methods, including vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying, and others. Additionally, the book covers recent advancements and trends in medicinal herb, fruit leather, and protein drying, as well as packaging of dehydrated foods. The book also includes a discussion of the mechanisms of deliquescence and caking process involved in drying, the effect of drying on the functional properties of foods, and the various control and safety systems required to improve dryer operation and efficiency. The book also explores different approaches, such as ANN and computer vision, that can be used for modeling the drying process.

The book features contributions from experts in the field of drying technology, who have extensive experience and knowledge in their respective areas, as evidenced by their peer-reviewed chapters. The chapters are written in an easily understandable language and provide clear explanations of every concept and aspect, making them suitable for undergraduate and graduate students, as well as faculty for teaching purposes. The book also compiles and discusses recent literature in detail to assist researchers and scientists in gaining a thorough understanding of different types of drying techniques. Overall, this book serves as a valuable resource for students, researchers, and professionals in the field of food and biological materials drying.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Informazioni sugli autori

Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli 131028 Sonepat, Haryana

Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli 131028 Sonepat, Haryana

Department of Bioresources Engineering, McGill University, Montreal, Quebec, Canada H3A 2A7

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
New India Publishing Agency
Data di pubblicazione
2016
Lingua
Inglese
ISBN 10 
9385516396
ISBN 13 
9789385516399
Rilegatura
Copertina rigida
Numero di pagine
332
Contatto del produttore
non disponibile
Persona responsabile
non disponibile

Altre edizioni note dello stesso titolo

9788119072873: Drying Technologies for Foods: Part-II: Fundamentals & Applications

Edizione in evidenza

ISBN 10:  8119072871 ISBN 13:  9788119072873
Casa editrice: New India Publishing Agency, 2016
Brossura