What is included with this book?
Professor Arun S. Mujumdar, Department of Mechanical Engineering, National University of Singapore, Singapore
Contributors | p. xi |
Preface | p. xiii |
Introduction: structural images of some fresh and processed foods | p. xv |
Food drying fundamentals | p. 1 |
Introduction to food materials | p. 1 |
Drying of food | p. 2 |
Physical properties of foods | p. 8 |
The scales of interest | p. 8 |
Mechanical properties | p. 10 |
Shrinkage and densities | p. 15 |
Thermal properties and conventional heating | p. 20 |
Colour | p. 26 |
Equilibrium isotherms | p. 29 |
Drying rate characteristic curve approach to correlate drying rates - van Meel's method | p. 30 |
Diffusion theories of drying | p. 32 |
Effective Fickian diffusivity | p. 32 |
Intuitive understanding of the diffusion theory | p. 32 |
Drying of foods simulated using the effective Fickian diffusion law | p. 36 |
Alternative effective diffusion theories | p. 38 |
Driers | p. 42 |
Concluding remarks | p. 43 |
Notation | p. 44 |
Typical mass transfer correlations | p. 46 |
On the 'effectiveness' of the effective moisture diffusivity benchmarked against the Luikov theory | p. 46 |
Drying of pulped Kiwi fruit layer for making fruit leather | p. 52 |
References | p. 52 |
Water activity in food processing and preservation | p. 55 |
Introduction | p. 55 |
Thermodynamics of water activity | p. 56 |
Definition and significance | p. 57 |
Sorption isotherms | p. 58 |
Hysteresis in sorption isotherms | p. 58 |
Composition-based water activity predictive models | p. 59 |
Raoult's Law | p. 59 |
Norrish model | p. 60 |
Ross model | p. 61 |
Money-Born equation | p. 62 |
Grover model | p. 63 |
Salwin equation | p. 64 |
Models for prediction of sorption isotherms | p. 65 |
Two-parameter models | p. 65 |
Three-parameter isotherms | p. 68 |
Effect of temperature on water activity | p. 73 |
Water activity above boiling point | p. 75 |
Types of sorption isotherms and hysteresis in isotherms | p. 75 |
Determination of sorption isotherms | p. 78 |
Gravimetric method | p. 78 |
Manometric method | p. 83 |
Hygroscopic methods | p. 84 |
Sample preparation and equilibrium time | p. 84 |
Concluding remarks | p. 86 |
References | p. 86 |
Biological changes during food drying processes | p. 90 |
Introduction to drying and food quality | p. 90 |
Post-drying problems | p. 91 |
In-drying problems | p. 95 |
Food bio-deterioration by drying - a sub-cell level approach | p. 106 |
Concluding remarks | p. 108 |
Notation | p. 109 |
References | p. 109 |
Spray drying of food materials - process and product characteristics | p. 113 |
Introduction | p. 113 |
Basic concepts of spray drying | p. 114 |
Components of a spray drying system | p. 117 |
Drying gas supply and heating system | p. 117 |
Atomization system | p. 118 |
Drying chamber | p. 121 |
Powder separators | p. 122 |
Drying of droplets | p. 125 |
Fundamentals of droplet drying | p. 125 |
Drying kinetics | p. 126 |
Residence time | p. 129 |
Mass and heat balances over a spray drier | p. 130 |
Overall mass balance | p. 130 |
Overall heat balance | p. 133 |
Drier efficiency | p. 134 |
Thermal efficiency | p. 134 |
Evaporative efficiency | p. 136 |
Volumetric evaporative capacity | p. 136 |
Powder characterization | p. 137 |
Particle micro-structure | p. 137 |
Particle morphology | p. 139 |
Physical and functional properties of powder | p. 141 |
Drying parameters | p. 147 |
Spray drying of various food products | p. 149 |
Dairy powders | p. 149 |
Micro-encapsulated powders | p. 151 |
Sugar-rich products | p. 153 |
Egg | p. 154 |
Enzymes | p. 154 |
Concluding remarks | p. 155 |
Notation | p. 155 |
References | p. 157 |
Low-pressure superheated steam drying of food products | p. 160 |
Introduction | p. 160 |
Basic principles of superheated steam drying | p. 161 |
Low-pressure superheated steam drying of foods and biomaterials | p. 163 |
Some advances in LPSSD of foods and biomaterials | p. 177 |
Mathematical modeling of LPSSD of foods and biomaterials | p. 182 |
Concluding remarks | p. 186 |
Notation | p. 187 |
References | p. 187 |
Heat pump-assisted drying | p. 190 |
Introduction | p. 190 |
Classification of heat pump driers | p. 191 |
Fundamentals of heat pump driers | p. 191 |
Heat and mass transfer mechanisms | p. 197 |
Optimum use of heat pumps in drying systems | p. 210 |
Innovative heat pump drying systems | p. 212 |
Multi-stage compression heat pump drying | p. 213 |
Cascade heat pump drying systems | p. 214 |
Heat pump drying systems with multiple evaporators in series and in parallel | p. 215 |
Vapor absorption heat pump drier | p. 217 |
Closing remarks | p. 221 |
Notation | p. 222 |
References | p. 223 |
Freeze and vacuum drying of foods | p. 225 |
Introduction | p. 225 |
States of water | p. 225 |
Food and air properties in relation to vacuum and freeze-drying | p. 227 |
Heat transfer mechanisms at low pressures | p. 232 |
Vacuum drying: principles and dehydration models | p. 234 |
Freeze drying: principles and dehydration models | p. 236 |
Illustrative example | p. 239 |
Advances in vacuum and freeze drying of foods | p. 243 |
Closure | p. 245 |
Notation | p. 245 |
References | p. 246 |
Post-drying aspects for meat and horticultural products | p. 252 |
Introduction | p. 252 |
State diagram and stability concepts of dried products | p. 252 |
Controlling quality attributes | p. 255 |
Microbial quality | p. 255 |
Chemical changes and quality | p. 257 |
Physical changes and quality | p. 260 |
Vitamins retention | p. 265 |
Conclusion | p. 265 |
References | p. 265 |
Food drier process control | p. 270 |
Introduction - why process control? | p. 270 |
Disturbance variables | p. 270 |
Control benefits | p. 271 |
Examples | p. 271 |
Chapter organization | p. 272 |
What to control (manipulated and controlled variables) | p. 272 |
Controlled variables | p. 272 |
Manipulated variables | p. 273 |
Where to control (control strategy) | p. 273 |
Plant-wide control strategy configuration | p. 273 |
Common loops and examples | p. 274 |
When to control (control philosophy) | p. 276 |
After something happens - feedback control | p. 276 |
As something happens - feed-forward/predictive control | p. 278 |
How to control (fundamental control methods) | p. 279 |
PID feedback control and tuning | p. 279 |
How to do advanced control (advanced control methods) | p. 292 |
Model predictive control (MPC) | p. 293 |
Adaptive control | p. 295 |
Artificial intelligence in control | p. 295 |
References | p. 297 |
Fire and explosion protection in food driers | p. 299 |
Introduction - thermal hazards in driers | p. 299 |
Conditions for an explosion to occur | p. 299 |
How serious is the problem? | p. 300 |
What affects the degree of violence of a dust explosion? | p. 300 |
How to reduce the risk of dust explosion | p. 301 |
A practical example: milk powder plant safety | p. 301 |
Fires | p. 302 |
Explosion protection | p. 310 |
Testing for various explosion parameters | p. 314 |
The human factors | p. 314 |
Concluding remarks | p. 316 |
References | p. 316 |
Index | p. 319 |
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