Drying Technology in Food Processing
Unit Operations and Processing Equipment in the Food Industry

Provides a comprehensive reference for drying technology in food processing industries, along with a full description of drying equipment

Seid Mahdi Jafari (Edited by), Narjes Malekjani (Edited by)

9780128198957

Paperback, published 12 May 2023

778 pages, Approx. 100 illustrations
22.9 x 15.2 x 4.7 cm, 0.45 kg

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

Subject Areas: Food & beverage technology [TDCT]