Drying Technologies in Food Processing

by Editor: Xiao Dong Chen (Department of Chemical Engineering, Monash University, Victoria Australia ); Editor: Arun S. Mujumdar (Department of Mechanical Engineering, University of Singapore)

• ISBN13: 9781444309423
• ISBN10: 1444309420
• Format: eBook
• Copyright: 2009-03-01
• Publisher: Wiley-Blackwell

Summary

Drying is of fundamental importance in most sectors of food processing. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Table of Contents

Preface

Images of foods and dried products

Food drying fundamentals

Water activity of foods

Food biological changes during drying processes

Spray drying of liquid foods

Low-pressure superheated steam drying of food products

Heat-pump aided drying

Freeze and vacuum drying of foods

Post-drying aspects for meat and horticultural products

Food dryer process control

Fire and explosion protection in food dryers

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