Drying Technology In Food Processing

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Drying Technologies in Food Processing

Xiao Dong Chen,Arun S. Mujumdar
Drying Technologies in Food Processing Book PDF

Author : Xiao Dong Chen,Arun S. Mujumdar
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 43,9 Mb
Release : 2009-03-16
Category : Technology & Engineering
ISBN : 9781444309423

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Drying Technologies in Food Processing by Xiao Dong Chen,Arun S. Mujumdar Pdf

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. 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 in a dedicated chapter. 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.

Drying Technology in Food Processing

Seid Mahdi Jafari,Narjes Malekjani
Drying Technology in Food Processing Book PDF

Author : Seid Mahdi Jafari,Narjes Malekjani
Publisher : Elsevier
Page : 780 pages
File Size : 53,5 Mb
Release : 2023-05-08
Category : Technology & Engineering
ISBN : 9780128227831

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Drying Technology in Food Processing by Seid Mahdi Jafari,Narjes Malekjani Pdf

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. Thoroughly explores novel applications of drying unit operations in food industries Strives to help improve the quality and safety of food products with drying technology Reviews alternatives for drying operations

Drying Technologies For Foods

Prabhat K Nema,Arun S. Mujumdar,Barjinder Pal Kaur
Drying Technologies For Foods Book PDF

Author : Prabhat K Nema,Arun S. Mujumdar,Barjinder Pal Kaur
Publisher : New India Publishing Agency
Page : 4 pages
File Size : 44,7 Mb
Release : 2020-10-10
Category : Technology & Engineering
ISBN : 9789386546838

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Drying Technologies For Foods by Prabhat K Nema,Arun S. Mujumdar,Barjinder Pal Kaur Pdf

Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and energy efficient drying techniques to commercially succeed in their ventures and to fulfill demand of high quality dried food products. Although a large volume of technical literature is available on drying of foods, it is still quite challenging for scientists and engineers to improve upon the existing drying systems and quality of the products. The book consists of 14 chapters detailing freeze drying, atmospheric freeze drying, swell drying, multi-flash drying, electro-hydrodynamic drying, pulse combustion drying, foam mat drying, ultrasound- assisted drying and fluidized bed drying. It also includes chapters which are commodity-specific such as mushroom drying, drying and roasting of cocoa and coffee beans. The degradation mechanism and kinetics of vitamin C degradation in fruits and vegetables, kinetics modeling of drying process for the recovery of bioactive compounds and energy calculation procedures for dryers is also covered which would be helpful to improve dryer operation and efficiency.

Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

Azharul Karim,Sabrina Fawzia,Mohammad Mahbubur Rahman
Advanced Micro Level Experimental Techniques for Food Drying and Processing Applications Book PDF

Author : Azharul Karim,Sabrina Fawzia,Mohammad Mahbubur Rahman
Publisher : CRC Press
Page : 108 pages
File Size : 43,5 Mb
Release : 2021-12-31
Category : Technology & Engineering
ISBN : 9781000482256

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Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications by Azharul Karim,Sabrina Fawzia,Mohammad Mahbubur Rahman Pdf

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. Features Describes the latest micro-level experimental methods primarily using microimaging techniques Presents detailed procedures of applying these techniques in food processing Highlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.

Food Drying Science and Technology

Yiu H. Hui
Food Drying Science and Technology Book PDF

Author : Yiu H. Hui
Publisher : DEStech Publications, Inc
Page : 809 pages
File Size : 43,7 Mb
Release : 2008
Category : Business & Economics
ISBN : 9781932078565

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Food Drying Science and Technology by Yiu H. Hui Pdf

A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.

Unit Operations in Food Processing

R. L. Earle
Unit Operations in Food Processing Book PDF

Author : R. L. Earle
Publisher : Elsevier
Page : 216 pages
File Size : 50,6 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483293103

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Unit Operations in Food Processing by R. L. Earle Pdf

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

Advanced Drying Technologies for Foods

Arun S Mujumdar,Hong-Wei Xiao
Advanced Drying Technologies for Foods Book PDF

Author : Arun S Mujumdar,Hong-Wei Xiao
Publisher : CRC Press
Page : 307 pages
File Size : 43,7 Mb
Release : 2019-06-19
Category : Science
ISBN : 9781000012316

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Advanced Drying Technologies for Foods by Arun S Mujumdar,Hong-Wei Xiao Pdf

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development. Features: Provides critical reviews of advanced drying technologies Discusses the merits and limitations of a variety of food drying technologies Explains drying kinetics, energy consumption and quality of food products Reviews the principles and recent applications of superheated steam drying The first four chapters deal with recent developments in field-assisted drying technologies. These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying, for example, microwave drying, radio frequency drying, electrohydrodynamic drying, and infrared radiation drying. The remainder of this book covers a wide assortment of recently developed technologies, which include pulse drying, swell drying, impinging stream drying, and selected advances in spray drying. The final chapter includes some innovative technologies which are gaining ground and are covered in depth in a number of review articles and handbooks, and hence covered briefly in the interest completeness. This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.

Spray Drying Techniques for Food Ingredient Encapsulation

C. Anandharamakrishnan,Padma Ishwarya S.
Spray Drying Techniques for Food Ingredient Encapsulation Book PDF

Author : C. Anandharamakrishnan,Padma Ishwarya S.
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 50,8 Mb
Release : 2015-07-23
Category : Technology & Engineering
ISBN : 9781118864272

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Spray Drying Techniques for Food Ingredient Encapsulation by C. Anandharamakrishnan,Padma Ishwarya S. Pdf

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

Handbook on Spray Drying Applications for Food Industries

M. Selvamuthukumaran
Handbook on Spray Drying Applications for Food Industries Book PDF

Author : M. Selvamuthukumaran
Publisher : CRC Press
Page : 216 pages
File Size : 52,6 Mb
Release : 2019-07-12
Category : Health & Fitness
ISBN : 9780429619632

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Handbook on Spray Drying Applications for Food Industries by M. Selvamuthukumaran Pdf

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

Food Processing

Kshirod Kumar Dash,Sourav Chakraborty
Food Processing Book PDF

Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Page : 222 pages
File Size : 47,8 Mb
Release : 2021-06-28
Category : Technology & Engineering
ISBN : 9781000334975

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Food Processing by Kshirod Kumar Dash,Sourav Chakraborty Pdf

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Freeze Drying of Food Products

Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar
Freeze Drying of Food Products Book PDF

Author : Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar
Publisher : John Wiley & Sons
Page : 308 pages
File Size : 47,7 Mb
Release : 2024-04-08
Category : Technology & Engineering
ISBN : 9781119982067

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Freeze Drying of Food Products by Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar Pdf

An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial Applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.

Food Processing

Kshirod Kumar Dash,Sourav Chakraborty
Food Processing Book PDF

Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Page : 252 pages
File Size : 51,6 Mb
Release : 2021-06-14
Category : Technology & Engineering
ISBN : 9781000377729

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Food Processing by Kshirod Kumar Dash,Sourav Chakraborty Pdf

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

Food Processing and Preservation Technology

Megh R. Goyal,Santosh K. Mishra,Preeti Birwal
Food Processing and Preservation Technology Book PDF

Author : Megh R. Goyal,Santosh K. Mishra,Preeti Birwal
Publisher : CRC Press
Page : 333 pages
File Size : 44,6 Mb
Release : 2022-04-27
Category : Science
ISBN : 9781000353624

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Food Processing and Preservation Technology by Megh R. Goyal,Santosh K. Mishra,Preeti Birwal Pdf

Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.

Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

Mahadi Hasan Masud,Azharul Karim,Anan Ashrabi Ananno,Asif Ahmed
Sustainable Food Drying Techniques in Developing Countries Prospects and Challenges Book PDF

Author : Mahadi Hasan Masud,Azharul Karim,Anan Ashrabi Ananno,Asif Ahmed
Publisher : Springer Nature
Page : 189 pages
File Size : 52,8 Mb
Release : 2020-05-08
Category : Technology & Engineering
ISBN : 9783030424763

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Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges by Mahadi Hasan Masud,Azharul Karim,Anan Ashrabi Ananno,Asif Ahmed Pdf

This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-economic condition of each developing country is unique; therefore, has specific technological requirements. As such, the book presents discussions on food waste scenario around the world, the socio-economic status of developing countries and their correlation with food. The book gives an overview of the quality aspects of drying, along with the required energy and time to retain these features. Additionally, a method of selecting drying techniques for developing countries, taking the cost and safety factor into consideration, has been discussed extensively Also, the renewable and non-renewable energy resources of low income, lower-middle income, middle income, and high-income developing countries have been analyzed and presented. The book also highlights the available drying techniques that are currently being practiced by the consumers and industries of developing countries. The book recommends ten sustainable drying technologies for the developing countries and describes their working principle. Discussion on potential challenges for sustainable drying technology adoption is also presented. The book presents up-to-date research on sustainable drying techniques and their impact on developing countries to reduce food waste. Food waste is not only a humanitarian concern but also a threat to environmental sustainability. Currently, one-third of all produced food is being wasted, when nearly 805 million people - including children remain undernourished on a daily basis. In an effort to solve this crisis, a number of food preservations techniques are being practiced in food supply chain. Drying is one such preservation technique that prevents microbial proliferation, slows enzymatic reaction and preserves the physio-chemical properties of food. Albeit, drying is an effective means of food preservation; it is also highly energy-intensive. Developing countries do not have sufficient energy and financial resources to adopt conventional (expensive and high energy) drying techniques. As such, this is the first reference work dedicated to discussing the prospects and challenges of sustainable (renewable energy based and inexpensive) drying techniques for developing countries in order to reduce food waste. Sustainable food drying techniques in developing countries: Prospects and Challenges is a singular work in the field of food preservation and affordable drying technology.

Modern Drying Technology, Volume 3

Evangelos Tsotsas,Arun S. Mujumdar
Modern Drying Technology Volume 3 Book PDF

Author : Evangelos Tsotsas,Arun S. Mujumdar
Publisher : John Wiley & Sons
Page : 431 pages
File Size : 49,5 Mb
Release : 2011-08-29
Category : Technology & Engineering
ISBN : 9783527315581

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Modern Drying Technology, Volume 3 by Evangelos Tsotsas,Arun S. Mujumdar Pdf

This five-volume series provides a comprehensive overview of all important aspects of modern drying technology, concentrating on the transfer of cutting-edge research results to industrial use. Volume 3 discusses how desired properties of foods, biomaterials, active pharmaceutical ingredients, and fragile aerogels can be preserved during drying, and how spray drying and spray fluidized bed processes can be used for particle formation and formulation. Methods for monitoring product quality, such as process analytical technology, and modeling tools, such as Monte Carlo simulations, discrete particle modeling and neural networks, are presented with real examples from industry and academia.