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Drying technologies in food processing

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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 fireexplosion 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

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Availability

Detail Information

Series Title

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Call Number

[ITP-LIB-120]

Publisher

enk : Blackwell Pub.., 2008

Collation

xxiii, 322 p., 4 p. of plates : ill. (some col.) ;

Language

English

ISBN/ISSN

9781405157636

Classification

TP363 .D7945 2008

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food industry and trade
Drying

Specific Detail Info

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Statement of Responsibility

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