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  • Format: PDF


Drying is by far the most useful large scale operation method ofkeeping solid foods safe for long periods of time, and is offundamental importance in most sectors of food processing. Dryingoperations need to be precisely controlled and optimized in orderto produce a good quality product that has the highest level ofnutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the majordrying technologies employed in the food industry and theirunderlying scientific principles and effects. Various equipmentdesigns are classified and…mehr

Produktbeschreibung
Drying is by far the most useful large scale operation method ofkeeping solid foods safe for long periods of time, and is offundamental importance in most sectors of food processing. Dryingoperations need to be precisely controlled and optimized in orderto produce a good quality product that has the highest level ofnutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the majordrying technologies employed in the food industry and theirunderlying scientific principles and effects. Various equipmentdesigns are classified and described. The impact of drying on foodproperties is covered, and the micro-structural changes caused bythe process are examined, highlighting their usefulness in processanalysis and food design. Key methods for assessing food propertiesof dried products are described, and pre-concentration and dryingcontrol strategies are reviewed. Thermal hazards and fire/explosiondetection and prevention for dryers are discussed in a dedicatedchapter. Where appropriate, sample calculations are included forengineers and technologists to follow. The book is directed at foodscientists and technologists in industry and research, foodengineers and drying equipment manufacturers.

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  • Produktdetails
  • Verlag: John Wiley & Sons
  • Seitenzahl: 352
  • Erscheinungstermin: 16.03.2009
  • Englisch
  • ISBN-13: 9781444309423
  • Artikelnr.: 37347216
Autorenporträt
Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Victoria, Australia Member, Editorial Board of: International Journal of Food Properties; Journal of Food Process Engineering; Journal of Engineering Science & Technology; Drying Technology; Founding Editor, International Journal of Food Engineering. Professor Arun Mujumdar, National University of Singapore, Singapore Member, Editorial Board of 5 international journals. Editor of and contributor to numerous food technology book titles over 20 years.
Inhaltsangabe
Preface.
Xiao Dong Chen and Arun Mujumdar.
Images of foods and dried products.
Xiao Dong Chen.
1. Food drying fundamentals.
Xiao Dong Chen.
2. Water activity of foods.
Bhesh Bhandari and Benu P. Adhikari.
3. Food biological changes during drying processes.
Xiao Dong Chen and Kamlesh C. Patel.
4. Spray drying of liquid foods.
Bhesh Bhandari, Kamlesh C Patel, Xiao Dong Chen.
5. Low-pressure superheated steam drying of food products.
Sakamon Devahastin and Peamsuk Suvarnakuta.
6. Heat-pump aided drying.
Raisul Islam and Arun Mujumdar.
7. Freeze and vacuum drying of foods.
Cristina Ratti.
8. Post-drying aspects for meat and horticultural products.
Mohammad Shafiur Rahman.
9. Food dryer process control.
Brent R. Young.
10. Fire and explosion protection in food dryers.
Xiao Dong Chen
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)