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.
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Table of Contents
Section 1. Drying basics1. 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
