
Conductive Hydro Drying of Foods
Principles and Applications
- 1st Edition - October 16, 2024
- Imprint: Academic Press
- Editors: C. Anandharamakrishnan, Jeyan Arthur Moses, K S Yoha
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 6 0 2 - 4
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 6 0 3 - 1
Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the conce… Read more

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Request a sales quoteConductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, including fruits and vegetables, meat, fish, poultry, and egg, spices and herbs, cereals and pulses, and other edible materials. It also brings chapters on trends and prospects, providing emphasis on the scope for low-cost drying, drying, or heat-sensitive foods. Edited by authors with interdisciplinary backgrounds and strong expertise in the field of food drying, this is a valuable resource to research and industry professionals working in allied fields.
- Presents in-depth coverage of underlying drying mechanisms and commodity-wise applications
- Covers the latest techniques, including the applications of ICT, modeling, etc., with high emphasis on sustainability, focusing on the UN SDGs
- Brings detailed information on the current status of commercialization and upcoming projects under the ‘more popular’ name term refractance window drying
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- About the editors
- Chapter 1. Novel drying techniques
- 1.1 Sustainable food processing
- 1.2 Drying and its significance in food preservation
- 1.3 Need for novel drying techniques
- 1.3.1 Nonpollution
- 1.3.2 Better product quality
- 1.3.3 Shorter drying time
- 1.3.4 Better cost economics
- 1.3.5 Better process control
- 1.4 Benefits of hybrid drying of foods
- 1.5 Conductive hydro drying
- 1.6 Conclusion
- Chapter 2. Evolution and advances in CHD approaches
- 2.1 History and origin
- 2.2 Fundamental concepts
- 2.2.1 Drying system
- 2.2.2 Modes of heat transfer in CHD-CTD-RW
- 2.2.3 Drying mechanism
- 2.2.4 Radiation concepts
- 2.2.5 Temperature profiles
- 2.2.6 Mass transfer
- 2.3 Variants of CHD include refractance window drying and cast tape drying
- 2.4 Current status and future trends
- Chapter 3. Design and selection
- 3.1 Introduction
- 3.2 Design and working principle of conductive hydro drying
- 3.2.1 Batch conductive hydro drying
- 3.2.2 Continuous conductive hydro drying
- 3.3 Criteria for selection of components for conductive hydro drying processes
- 3.3.1 Process variables
- 3.3.1.1 Heating source
- 3.3.1.2 Radiant source
- 3.3.1.3 Temperature control unit
- 3.3.1.4 Additional components
- 3.3.1.5 Residence time/drying period
- 3.3.2 Product variables
- 3.3.2.1 Types of product
- 3.3.2.2 Total soluble solids
- 3.3.2.3 Initial moisture content
- 3.3.2.4 Product thickness
- 3.3.2.5 Glass transition temperature
- 3.3.2.6 Pretreatment
- 3.4 Other design variants
- 3.4.1 Hybrid systems
- 3.4.2 Nonwater RWD
- 3.5 Future prospective
- 3.6 Conclusion
- Chapter 4. Heat and mass transfer in conductive hydro drying
- 4.1 Introduction
- 4.2 Components and working of conductive hydro drying
- 4.3 Contact film specifications during conductive hydro drying
- 4.4 Energy consumption in the drying process
- 4.5 Heat and mass transfer mechanism in case of CHD process
- 4.6 Heat and mass transfer modeling
- 4.6.1 Assumptions
- 4.6.2 Governing equation
- 4.6.3 Fluxes
- 4.6.4 Energy balance
- 4.6.5 Evaporation rate
- 4.6.6 Boundary and initial conditions
- 4.6.6.1 Boundary conditions
- 4.6.6.2 Top and side surface
- 4.6.6.3 Bottom surface
- 4.6.6.4 Initial conditions
- 4.7 Solving heat and mass transfer equation in case of CHD process
- 4.8 Different case studies
- 4.8.1 Case study I
- 4.8.2 Moisture profiles
- 4.8.3 Temperature profiles
- 4.8.4 Case study II
- 4.9 Conclusion
- Chapter 5. Drying of fruits and vegetables
- 5.1 Introduction
- 5.2 Principle of conductive hydro drying
- 5.3 Conductive hydro drying of fruits and vegetables
- 5.3.1 Comparison with different drying techniques
- 5.3.2 Effects on physical properties
- 5.3.3 Effects on mechanical properties
- 5.3.4 Effects on chemical properties
- 5.3.4.1 Effects on vitamin contents
- 5.3.4.2 Effects on antioxidant activity
- 5.3.4.3 Effects on phenolic, flavonoid, and anthocyanin contents
- 5.3.4.4 Effects on heat-induced contaminants
- 5.4 Novel approaches to conductive hydro drying of fruits and vegetables
- 5.5 Conclusion
- Chapter 6. Drying of spices and herbs
- 6.1 Introduction
- 6.2 Composition and biochemistry
- 6.3 Novel drying techniques
- 6.4 CHD process and its importance
- 6.5 Application of CHD on spices and herbs
- 6.5.1 Saffron
- 6.5.2 Turmeric
- 6.5.3 Red Jalapeno pepper
- 6.5.4 Menthol
- 6.5.5 Ginger
- 6.5.6 Onion
- 6.5.7 Coriander
- 6.6 Merits and challenges
- 6.7 Future prospects
- 6.8 Conclusion
- Chapter 7. Drying of cereals and pulses
- 7.1 Introduction
- 7.2 Basics of cereal and pulse food composition
- 7.2.1 Nutrients
- 7.2.2 Antinutritional factors
- 7.3 Impact of CHD on physicochemical properties of pulses
- 7.3.1 Moisture content and water activity
- 7.3.2 Texture
- 7.3.3 Color value
- 7.3.4 Flowability
- 7.4 Impact of CHD on the functional properties
- 7.4.1 Solubility
- 7.4.2 Oil and water absorption index
- 7.4.3 Water and oil holding capacity
- 7.4.4 Surface hydrophobicity
- 7.4.5 Emulsion activity
- 7.4.6 Gel formation
- 7.4.7 Foaming property
- 7.4.8 Pasting property
- 7.4.9 Crystallinity
- 7.5 Conclusion
- Chapter 8. Drying of meat, fish, egg, and milk
- 8.1 Introduction
- 8.2 Animal-based foods and their chemical composition
- 8.2.1 Meat
- 8.2.2 Fish
- 8.2.3 Egg
- 8.2.4 Milk
- 8.3 Bioactive compounds from animal-based foods
- 8.3.1 Fatty acids
- 8.3.1.1 Omega-3 fatty acids
- 8.3.1.2 Conjugated linoleic acid
- 8.3.2 Amino acids, proteins, and their derivatives
- 8.3.2.1 Milk proteins
- 8.3.2.2 l-carnitine
- 8.3.2.3 Choline
- 8.3.3 Saccharides and enzymes
- 8.3.3.1 Glucosamine
- 8.3.3.2 Chondroitin
- 8.3.3.3 Coenzyme Q10
- 8.4 Chemical and microbial stability of animal-based foods
- 8.5 Various drying techniques for animal-based products
- 8.5.1 Sun-drying
- 8.5.2 Convective hot air drying
- 8.5.3 Freeze-drying
- 8.5.4 Vacuum-drying
- 8.5.5 Foam-mat-drying
- 8.5.6 Microwave-drying
- 8.5.7 Superheated steam drying
- 8.5.8 Swell drying
- 8.5.9 Extrusion porosification
- 8.6 Conductive hydro drying
- 8.6.1 Effect of CHD on quality attributes of dried animal-based foods
- 8.6.1.1 Sensorial characteristics
- 8.6.1.2 Nutritive value
- 8.6.1.3 Water content and water activity
- 8.6.1.4 Physical properties
- 8.6.1.5 Flowability and cohesiveness
- 8.6.1.6 Functional characteristics
- 8.6.1.7 Color characteristics
- 8.6.1.8 Textural and microstructural characteristics
- 8.6.1.9 Microbial quality
- 8.7 Conclusion
- Chapter 9. Drying of other edible materials
- 9.1 Introduction
- 9.2 Process parameters affecting CHD in nonconventional foods
- 9.3 Drying of nonconventional edible products
- 9.3.1 Aloe vera
- 9.3.2 Fermented products
- 9.3.2.1 Prebiotic, probiotic, and synbiotic cultural powder
- 9.3.2.2 Kefir powder
- 9.3.3 Spices, condiments, and colorants
- 9.3.3.1 Raw mango
- 9.3.3.2 Beetroot powder
- 9.3.3.3 Paprika powder
- 9.3.3.4 Turmeric powder
- 9.3.3.5 Saffron petals and stigma
- 9.3.4 Starches and hydrogels
- 9.3.4.1 Carboxymethyl cellulose films
- 9.3.4.2 Potato starch
- 9.3.4.3 Pineapple starch
- 9.3.4.4 Strawberry hydrocolloids
- 9.3.5 Protein powder and isolates
- 9.3.5.1 Green and black gram
- 9.3.5.2 Chickpea protein
- 9.3.5.3 Egg protein
- 9.3.6 Purees
- 9.3.7 Edible films
- 9.3.8 High oleic palm oil
- 9.3.9 Fruit peels
- 9.3.10 Edible flower
- 9.3.11 Algae
- 9.3.12 Food waste
- 9.4 Importance of conductive-hydro drying in nonconventional foods
- 9.5 Conclusion and future perspective
- Chapter 10. Encapsulation of probiotics and bioactives
- 10.1 Introduction
- 10.2 Principle of CHD
- 10.3 Types of CHD techniques for bio-actives
- 10.3.1 Contact conductive hydro drying
- 10.3.2 Indirect conductive hydro drying
- 10.3.3 Vacuum conductive hydro drying
- 10.3.4 Infrared conductive hydro drying
- 10.4 Encapsulation of probiotics using CHD
- 10.5 Advantages of CHD in probiotic encapsulation
- 10.6 Refractance window drying of probiotics and bioactives
- 10.7 Study of refractance window drying on the qualitative assessment of foods
- 10.8 Encapsulation of bioactives: Enhancing the stability and efficacy of essential oils, phenols, and polyphenols
- 10.8.1 Encapsulation of essential oils
- 10.8.2 Encapsulation of phenols and polyphenols
- 10.8.3 CHD for encapsulation of bio-actives
- 10.9 Conclusion and perspectives
- Chapter 11. Organoleptic, nutritional and safety aspects of CHD-dried products
- 11.1 Introduction
- 11.2 Nutritional aspects of CHD dried products
- 11.2.1 Micronutrients
- 11.2.1.1 Vitamins
- 11.2.2 Macronutrients
- 11.2.2.1 Carbohydrates
- 11.2.2.2 Protein, fat, and fiber
- 11.2.3 Biochemical aspects of CHD dried products
- 11.3 Organoleptic aspects of CHD-dried products
- 11.3.1 Color
- 11.3.2 Flavor and taste of CHD-dried products
- 11.3.3 Texture
- 11.4 Safety aspects of CHD-dried products
- 11.4.1 Microbial safety
- 11.5 Conclusion
- Chapter 12. Packaging and storage of CHD products
- 12.1 Introduction
- 12.2 Post-drying of foods
- 12.3 Importance of food packaging
- 12.4 Types of packaging materials
- 12.5 Packaging atmosphere
- 12.6 Storage conditions
- 12.7 Effect of drying techniques on food quality during storage
- 12.8 Advantages and disadvantages of CHD technique on the food quality
- 12.9 Conclusion
- Chapter 13. Hybrid CHD processes
- 13.1 Background of hybrid drying technologies
- 13.2 Conductive hydro drying limitations
- 13.3 Hybrid CHD systems
- 13.3.1 Far infrared or infrared assisted conductive hydro-drying
- 13.3.2 Ultrasound and infrared assisted conductive hydro drying
- 13.3.3 Solar assisted conductive hydro dryer (Photovoltaic-thermal collector)
- 13.3.4 Photovoltaic–thermal solar collector and IR assisted conductive hydro dryer
- 13.4 Other potential combinations
- 13.5 Pretreatments for conductive hydro-drying
- 13.6 Summary and conclusion
- Chapter 14. Modeling CHD processes
- 14.1 Introduction
- 14.2 Mechanism of CHD
- 14.3 Factors affecting CHD
- 14.3.1 Surface temperature of Mylar film
- 14.3.2 Convective heat transfer
- 14.3.3 Food product characteristics
- 14.3.4 Moisture content and relative humidity
- 14.3.5 Material properties
- 14.4 Modeling techniques for CHD
- 14.4.1 Empirical model
- 14.4.1.1 Newton model
- 14.4.1.2 Page model
- 14.4.1.3 Midilli-Kuck and Weibull model
- 14.4.1.4 Two-term model
- 14.4.1.5 Lewis model
- 14.4.1.6 Wang-Singh model
- 14.4.1.7 Two-term exponential model
- 14.4.1.8 Logarithmic model
- 14.4.2 Semi-empirical models
- 14.4.2.1 Heat transfer mechanisms
- 14.4.2.2 Mass transfer mechanism
- 14.4.3 Mechanistic models
- 14.4.3.1 Diffusion models
- 14.4.3.2 Multiphase models
- 14.4.4 Computational models
- 14.4.4.1 Problem formulation
- 14.4.4.2 Governing equation
- 14.4.4.3 Initial and boundary condition
- 14.4.4.4 Discretization
- 14.4.4.5 Model solution and validation
- 14.4.4.6 Sensitivity analysis and optimization
- 14.4.4.7 Finite element methods
- 14.4.4.8 ANN and machine learning models
- 14.5 Purpose and benefits of modeling
- 14.5.1 Process optimization
- 14.5.2 Quality enhancement
- 14.5.3 Process scale-up
- 14.5.4 Equipment designing
- 14.5.5 Energy efficiency
- 14.5.6 New product development
- 14.6 Conclusion
- Chapter 15. Integrating information and communication technology (ICT) applications
- 15.1 Introduction
- 15.2 Applications of ICT in conductive hydro drying
- 15.2.1 Sensors
- 15.2.1.1 Temperature
- 15.2.1.2 Moisture content
- 15.2.2 Computer vision
- 15.2.3 Electronic nose (E-nose)
- 15.2.4 Novel imaging and spectroscopy techniques
- 15.2.5 Artificial intelligence (AI) technologies
- 15.2.5.1 Artificial neural networks (ANN)
- 15.2.5.2 Fuzzy logic
- 15.2.6 Process control systems
- 15.2.7 Internet of things (IoT)
- 15.3 Integrating ICT applications with conductive hydro drying
- 15.4 Conclusion
- Chapter 16. Energy, resources, and sustainability
- 16.1 Introduction
- 16.2 Sustainability of CHD in drying of foods
- 16.2.1 CHD - A cost-effective preservation technique
- 16.2.2 Increasing consumer acceptability
- 16.2.3 Assurance of safety and health
- 16.2.4 Higher drying efficiency
- 16.3 Design conveniences and resources of CHD
- 16.3.1 Resources for CHD technology
- 16.4 The energy efficiency of CHD in drying foods
- 16.5 Environmental impact—GHG emissions and carbon footprint
- 16.6 Commercial utility of CHD
- 16.7 Conclusion
- Chapter 17. Current commercial applications and prospects
- 17.1 Introduction
- 17.2 Why commercialization of CHD technology?
- 17.3 Drying of nonfood materials
- 17.4 Commercialization of CHD
- 17.4.1 Patented CHD technologies
- 17.4.2 Under-research CHD technologies
- 17.5 Challenges and limitations
- 17.6 Future prospects and conclusion
- Chapter 18. Challenges and opportunities
- 18.1 Introduction
- 18.2 Significance of conductive hydro drying
- 18.3 Unique features of conductive hydro drying
- 18.4 Scope of conductive hydro drying technology in future
- 18.5 Advancements in conductive hydro drying
- 18.6 Storability of conductive hydro-dried products
- 18.7 Future possibilities in mass production and scale-up prospects
- 18.8 Challenges and research needs
- 18.9 Conclusion and future perspective
- Index
- Edition: 1
- Published: October 16, 2024
- Imprint: Academic Press
- No. of pages: 498
- Language: English
- Paperback ISBN: 9780323956024
- eBook ISBN: 9780323956031
CA
C. Anandharamakrishnan
Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).
He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.
Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelor’s and master’s theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.
He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri’ 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious ‘ICAR – Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences – 2019’, Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.
JA
Jeyan Arthur Moses
Dr. Jeyan A. Moses is a recipient of International Union of Food Science and Technology (IUFoST) Young Scientist Award, NASI Young Scientist Platinum Jubilee Award, AFSTI Young Scientist Award, Society of Chemical Industry - Seligman APV Bursary, Dr. V. Subrahmanyan Best Scientist Award, iCFP Young Scientist Award (Bangkok), SERB Early Career Research Award, and multiple travel/training grants. He has also received Best Paper and Model Awards on various technical platforms. He completed his B.Tech. and M.Tech. from Karunya University, Coimbatore, India. For his outstanding academic performance in both degrees, he was awarded Gold Medals and received the Best Outgoing Student Award and Food Processing Award. He completed his PhD from NIFTEM-T and conducted his research at the Canadian Wheat Board Centre for Grain Storage Research, University of Manitoba, Canada.
Currently, his research focuses on the 3D printing of foods, nutraceutical delivery systems, food nanotechnology, and computational modeling of food processing systems. He is a member of the International Coconut Community (ICC)’s Scientific Advisory on Health and serves on the editorial board of multiple scientific journals. He has authored over 300 publications and has handled 30 sponsored research projects in various capacities.
KY