Gebundenes Buch

Drying Technologies in Food Processing

Beschreibung

Drying is of fundamental importance in most sectors of food processing. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed. Where appropriate, sample calculations are included for engineers and technologists to follow.

The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Autor

Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Victoria, Australia Professor Arun S. Mujumdar, Department of Mechanical Engineering, National University of Singapore, Singapore

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 352
• Erscheinungstermin: 11. Juli 2008
• Englisch
• Abmessung: 244mm x 180mm x 23mm
• Gewicht: 920g
• ISBN-13: 9781405157636
• ISBN-10: 1405157631
• Artikelnr.: 23510463

Rezensionen

"This book is aimed at the post-graduate market. Indeed, it will probably find its natural audience among those already working in the food industry who wants insights into their industry." ( BTS Newsletter , Summer 2009)
"This volume provides an up-to-date account of all major drying technologies employed in the food industry and their underlying scientific principles and effects.... The micrograph photos depicted are the best I have ever seen." ( Food & Beverage Reporter , June 2009)

"The volume provides an account of the major drying technologies employed by food industry and their underlying scientific principles." ( Food Manufacture , November 2008)