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Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficie… Read more
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Immediately download your ebook while waiting for your print delivery. No promo code needed.
Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes.
This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying.
Kutz, Handbook of Farm, Dairy and Food Machinery Engineering. 06/2013. AP. ISBN: 9780123858818, hardcover. $174.97. 760 pages.
Knoerzer et al. Innovative Food Processing Technologies. 07/2016. WP. ISBN: 9780081002940, hardcover. $231.00. 510 pages.
Fellows, Food Processing Technology, 4th edition. 10/2016. WP. ISBN: 9780081019078, hardcover. $77.00. 1152 pages.
1. Production and Processing
1.1 Production
1.1.1 Appropriate cultivars
1.1.2 Optimum stage of maturity
1.1.3 Production methods
1.1.4 Pre-treatments
1.2 Drying
1.2.1 Drying parameters
1.2.2 Drying Methods
1.3 Storage and Packaging
1.3.1 Storage conditions
1.3.2 Storage methods
1.3.3 Packagin
1.4 Quality
1.4.1 General aspects
1.4.2 Utilization of dried products
1.4.3 Quality standards
1.4.4 Drying relevant parameters
1.4.5 Chemical composition
1.4.6 Important ingredients
2. Drying and Quality Kinetics
2.1. Drying Kinetics
2.1.1 Optimization strategies
2.1.2 Standardized drying method
2.1.3 Thin-layer laboratory dryer
2.1.4 Thin-layer drying curves
2.1.5 Thin-layer drying models
2.2. Quality Kinetics
2.2.1 Impact of drying on quality
2.2.2 Optimization strategy
2.2.3 Standardized procedure
2.2.4 Reaction kinetics
3. Cereals
3.1 Barley
3.2 Maize
3.3 Oat
3.4. Rice
3.5. Rye
3.6. Wheat
4. Root Crops
4.1 Cassava
4.2 Potato
5. Oil Crops
5.1 Coconut
5.2 Peanut
5.3 Rapeseed
5.4 Soybean
5.5 Sunflower
6. Vegetables
6.1 Carrot
6.2 Paprika
6.3 Tomato
7. Spices
7.1 Chilli
7.2 Garlic
7.3 Onion
8. Stimulants
8.1 Cocoa
8.2 Coffee
9. Fruits
9.1 Apple
9.2 Apricot
9.3 Banana
9.4 Fig
9.5 Grape
9.6 Litchi
9.7 Longan
9.8 Mango
9.9 Papaya
9.10 Pineapple
9.11 Plum
10. Medicinal Plants
10.1 Basil
10.2 Chamomile
10.3 Lemon balm
10.4 Marjoram
10.5 Peppermint
10.6 Sage
10.7 St. John´s Wort
10.8 Tarragon
10.9 Valerian
WM
JM