Author(s): Xiao Dong Chen; Mujumdar, A. S. [Editors]

Correspondence address: Dep. of Chem. Eng., Monash Univ., Vic., Australia

Publisher address: 9600 Garsington Rd., Oxford OX4 2DQ, UK; Blackwell Publishing. Tel. +44 (0)1865 776868. Fax +44 (0)1865 714591. www.wiley.com. Price GBP 99.50, EUR 119.40

Publication Year: 2008

Language(s): English

ISBN: 9781405157636

This book discusses drying technologies used by 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 discussed, and 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-concn. and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are also discussed. Where appropriate, sample calculations are included for engineers and technologists. The book is intended for food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Section: Engineering

Keywords: BOOKS; DRYING; EQUIPMENT; FOOD INDUSTRY; SAFETY

Pages: 352pp.

Book

Accession number: 2009-10-Ea0832

Date added: 03-Aug-2009

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