Drying Technology in Food Processing

图书简介

Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.

Section 1. Drying basics 1. Introduction to drying technology 2. Elements of a drying system Section 2. Different dryers in the food industry 3. Tray dryers, belt dryers, and tunnel dryers 4. Roller or drum dryers and rotary dryers 5. Fluidized bed dryers 6. Spray dryers 7. Pneumatic dryers 8. Trough dryers and bin dryers 9. Freeze dryers and vacuum dryers 10. Osmotic drying 11. Solar drying 12. Infrared dryers 13. Microwave drying 14. Reflactance-Window drying 15. Superheated steam dryers Section 3. Application of drying in the food industry 16. Drying of cereal grains and beans 17. Drying of fruits and vegetables 18. Drying of tea, herbals and spices 19. Drying of potato and root products 20. Drying of meat, fish and seafood 21. Drying of pasta 22. Drying of dairy products 23. Drying of ready to eat food products Section 4. Design, control and efficiency of dryers 24. Design and simulation of dryers 25. Different parameters affecting the efficiency of dryers

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Drying Technology in Food Processing 食品科学技术基础学科

Drying Technology in Food Processing
食品科学技术基础学科