Drying Technology in Food Processing
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - May 8, 2023
- Latest edition
- Editors: Seid Mahdi Jafari, Narjes Malekjani
- Language: English
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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Description
Description
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.
Key features
Key features
- Thoroughly explores novel applications of drying unit operations in food industries
- Strives to help improve the quality and safety of food products with drying technology
- Reviews alternatives for drying operations
Readership
Readership
Table of contents
Table of contents
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
Product details
Product details
- Edition: 1
- Latest edition
- Published: May 12, 2023
- Language: English
About the editors
About the editors
SJ
Seid Mahdi Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a
full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).
He has published more than 850 papers in International Journals (h-index=124
in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:
- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)
- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology
- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)
- A top reviewer in the field of agricultural and biological sciences by Publons.
NM