Drying Technology in Food Processing

Unit Operations and Processing Equipment in the Food Industry

1st Edition - May 8, 2023
Imprint: Woodhead Publishing
Editors: Seid Mahdi Jafari, Narjes Malekjani
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 8 9 5 - 7
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 7 8 3 - 1

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 dr… Read more

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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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Section One. Principles of the drying process
1. Drying of foods: principles, practices and new developments
1.1. Introduction
1.2. Role of water in food preservation
1.3. Moisture transport in food drying
1.4. Principles of drying kinetics
1.5. Moisture sorption isotherm and role of water activity (aw)
1.6. Dryer classification and selection criteria
1.7. Classification of dryers based on the class of food product
1.8. Emerging technologies in food drying
1.9. Quality aspects of dried foods
1.10. Role of drying in long term preservation and microbial safety
Section Two. Different dryers in the food industry
2. Belt dryers and tray dryers
2.1. Belt dryers
2.2. Tray dryers
3. Roller/drum dryers and rotary dryers
3.1. Drum dryers
3.2. Rotary dryers
4. Fluidized bed dryers
4.1. Introduction
4.2. Types and classification of fluidized bed dryers
4.3. Advantages of fluidized bed dryers
4.4. Heat and mass transfer in fluidized bed dryers
4.5. Basics in designing a fluidized bed dryer
4.6. Advances in fluidized bed drying technology
4.7. Summary
4.8. Nomenclature
5. Spray drying of food: principles and applications
5.1. General overview and history of spray drying
5.2. Fundamentals of spray drying
5.3. Single droplet drying models
5.4. Single droplet drying experiments
5.5. Application of spray drying for preserving nutritional value of food products
5.6. Impact of spray drying on protein
5.7. Impact of spray drying on vitamins
5.8. Impact of spray drying on fat
5.9. Impact of spray drying on minerals
5.10. Impact of spray drying on antioxidants
5.11. Methods of fortification to prevent nutrient loss
5.12. Reasons for nutrient loss in spray drying
5.13. Applications of spray drying in dairy
5.14. Process-product interactions
5.15. Spray dryer configurations for drying dairy products
5.16. Future perspective and emerging technologies
5.17. Conclusion
6. Pneumatic dryers
6.1. Pneumatic drying: principles, advantages, and limitations
6.2. Pneumatic drying in the food industry
6.3. Factors affecting the efficiency of the drying process
6.4. Mathematical modeling
6.5. Conclusion
7. Contact disc dryer
7.1. A detailed review of the CDry technology
7.2. Comparison to established drying processes
7.3. Summary and outlook
8. Freeze drying and vacuum drying
8.1. Introduction
8.2. General principles of vacuum food dehydration
8.3. Raw material predrying treatments
8.4. Freeze drying basics
8.5. Freeze drying equipment
8.6. Vacuum drying equipment
8.7. Hybrid techniques
8.8. Quality aspects of freeze-dried and vacuum dried foodstuffs
9. Developments in osmotic dehydration of foods
9.1. Introduction
9.2. Mechanism of OD
9.3. Effect of the process parameters on mass transfer
9.4. Methods to increase the rate of mass transfer
9.5. Applications of osmotic dehydration
9.6. Limitations of OD
9.7. Management of osmotic mixture
9.8. Conclusions
10. Infrared drying
10.1. Introduction
10.2. Principle/mechanism of infrared drying
10.3. Heat and mass transfer in infrared drying
10.4. Infrared drying cereals/grains
10.5. Infrared drying of fruits and vegetables
10.6. Infrared drying of nuts
10.7. Future research needs in infrared drying
11. Superheated steam drying
11.1. Introduction
11.2. Fundamentals of the SSD method
11.3. Superheated steam drying methods
11.4. Mathematical modeling and simulation of SSD systems
11.5. Conclusions
Nomenclature
12. Microwave dryers
12.1. Introduction
12.2. Fundamentals of microwave heating
12.3. Microwave drying
12.4. Microwave dryers
12.5. Conclusions and final remarks
List of symbols
13. Refractance window drying: principles, applications, and emerging innovations
13.1. Introduction
13.2. Design and mechanism
13.3. Crucial parameters—influences refractance window drying
13.4. Modeling of refractance window drying process
13.5. Production capacity and energy consumption
13.6. Salient features and applications of refractance window drying
13.7. Current commercial applications and future trends
13.8. Conclusion
Section Three. Application of drying in the food industry
14. Drying of cereal grains and beans
14.1. Introduction
14.2. Principle and mechanism of bin drying
14.3. Effect of bin drying on quality aspects
14.4. Bin drying cereals/grains
14.5. Bin drying of oilseeds
14.6. Conclusion
15. Drying of fruits and vegetables
15.1. Introduction
15.2. Production and trade
15.3. Sorption characteristics
15.4. Pretreatments in drying fruits and vegetables
15.5. Fruits and vegetable drying methods
15.6. Quality criteria
15.7. Energy and cost of drying
16. Drying of tea, herbals, and spices
16.1. Drying processes of tea products
16.2. Drying of herbals and spices
17. Drying of roots and tubers
17.1. Introduction
17.2. General challenges in food drying
17.3. Drying roots and tubers: processing approaches to achieve products with the desired functionality
17.4. Future challenges, perspectives and conclusions
18. Drying of pasta
18.1. Introduction
18.2. Typical process for manufacturing dried pasta
18.3. Moisture sorption of durum wheat semolina
18.4. Partial molar volume of water measured using dilatometry
18.5. Thermogravimetric analysis on drying
18.6. Shrinkage and tensile stress during drying
18.7. Quality evaluation based on image analysis
18.8. Quality of dried and cooked pasta
18.9. Concluding remarks
19. Drying of dairy products
19.1. Introduction
19.2. Dried dairy products
19.3. Challenges in the dairy drying
19.4. Conclusions
Section Four. Design, control, and efficiency of dryers
20. Different parameters affecting the efficiency of dryers
20.1. Introduction
20.2. Parameters affecting the dryer efficiency
20.3. The efficiency of dryers
20.4. Assessment of energy losses and inefficiencies
20.5. Cost of energy and environmental impact
20.6. Estimation of efficiency of dryers
20.7. Energy reduction methods
20.8. Concluding remarks
Index

Seid Mahdi Jafari

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009,

2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,

3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,

4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).

5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.

and some book chapters such as:

· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.

· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.

Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

Affiliations and expertise

Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran

Narjes Malekjani

Narjes Malekjani received her Ph.D. in Food Engineering from the University of Tehran in Iran in 2017. She has been teaching courses related to principles of food process engineering and food plant design for more than 10 years. Now, she is an academic member of the Department of Food Science and Technology at the University of Guilan in Iran. She currently has worked on more than 20 papers in international Food Science Journals as well as more than 10 book chapters published by international publishers.

Affiliations and expertise

Otto von Guericke University Magdeburg, Magdeburg , Germany

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