Drying Technologies for Foods: Part-I
Fundamentals & Applications

Prabhat K. Nema (Author), Barjindar Pal Kaur (Author), Arun S Majumdar (Author)

9789383305841

Hardback, published 30 January 2015

374 pages
22.9 x 26.8 x 1.5 cm, 0.82 kg

This book has been written with the aim of presenting the fundamental knowledge required for the selection and technical design of appropriate drying systems in a systematic and progressive manner. The book consists of 15 chapters, with the first chapter dedicated to the fundamental principles and basic terminology of drying. Following chapters provide a detailed description of different drying techniques and their applications.

The development of advanced drying techniques for the food industry is a challenge that must be met in order to meet the demand for enhanced food quality and safety. Subsequent chapters offer a comprehensive review of the latest developments in various drying technologies, as well as an analysis of current trends and future research and development directions.

The language used in the chapters is clear and easy to understand, making it suitable for undergraduate and graduate students, as well as for faculty members who are teaching related subjects. The book also includes a compilation and discussion of recent literature, which will be of great assistance to researchers and scientists who wish to gain a deeper understanding of the concepts behind different types of drying techniques.

The contributors to this book have extensive experience in their respective areas of drying technology, and their expertise is sure to benefit readers.

• 1. Fundamentals of Drying by Barjinder Pal Kaur, Vijay Singh Sharanagat and Prabhat K. Nema
• 2. Classification and Selection of Industrial Dryers by Arun S. Mujumdar
• 3. Osmotic Dehydration: Applications and Recent Advances by Navin K. Rastogi, Sachin R. Adsare, Dugeshwar Karley, K.S.M.S. Raghavarao and K. Niranjan
• 4. Spray Drying by M. Amdadul Haque,Yakindra Prasad Timilsena and Benu Adhikari
• 5. Microwave Drying of Foods: Principles and Prospects by G.P. Sharma, R.C. Verma and S.K. Jain
• 6. Microwave Assisted Hybrid Drying of Food and Agricultural Materials by Deepika S. and P.P. Sutar
• 7. Superheated Steam Dying by S.V. Jangam and Arun S. Mujumdar
• 8. Heat Pump Drying by Uma Sankar Pal
• 9. Grain Drying Theory, Practices and Developments by Debabandya Mohapatra
• 10. Solar Drying by Punyadarshini Punam Tripathy
• 11. Solar Tunnel Dryer: An Energizing Drying Technology by Narendra S. Rathore and N. L. Panwar
• 12. Impingement Drying: Applications and Future Trends by Hong-Wei Xiao and Arun S. Mujumdar
• 13. Modeling of Drying by Shivmurti Srivastav
• 14. Computational Modeling Techniques for Drying of Food Products by R. Gopirajah, S. Parthasarathi and C. Anandharamakrishnan
• 15. Advances in Food Drying by S.V. Jangam and Arun S. Mujumdar