Drying technology in food processing : unit operations and processing equipment in the food industry /: unit operations and processing equipment in the food industry. (2023)

• Record Type: Book
• Further Information: Note: Edited by Seid Mahdi Jafari, Narjes Malekjani.
• Editors: Jafari, Seid Mahdi; Malekjani, Narjes
• Contents: 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
• Publisher Details: Oxford : Woodhead Publishing
• Publication Date: 2023
• Extent: 1 online resource (480 pages), illustrations
• Subjects: 664.0284; Food -- Drying; Food industry and trade -- Technological innovations
• Languages: English
• ISBNs: 9780128227831
• Related ISBNs: 9780128198957
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.