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The book titled 'Drying Technologies for Foods: Fundamentals & Applications: Part I' authored by Prabhat Nema, Barjindar Pal Kaur, and Arun S Majumdar serves as a comprehensive resource for students, researchers, and professionals in the food industry looking to gain a deep understanding of the drying process. Spanning 15 insightful chapters, it covers fundamental principles and terminologies essential for designing and selecting appropriate drying systems. Each chapter delves into different drying methods, ranging from traditional techniques to advanced technologies, providing thorough insights into applications and emerging trends. With a clear and concise language aimed at both undergraduate and graduate levels, this book not only serves as an academic guide but also includes literature reviews that enhance the reader's grasp of the complexities surrounding food drying technology. This pivotal resource is invaluable for those researching or working in food technology and processing, ensuring enhanced food quality and safety in response to rising demands in the industry.
Key Features
| Features | Description |
|---|---|
| Author(s) | Prabhat Nema, Barjindar Pal Kaur, Arun S Majumdar |
| Number of Chapters | 15 |
| Target Audience | Undergraduate and Graduate Students, Faculty Members, Researchers |
| Language Accessibility | Clear and concise, suitable for varied levels of understanding |
| Content Coverage | Fundamental principles, advanced drying technologies, practical applications |
| Advanced Technologies Review | In-depth analysis of recent advancements and trends in drying technology |
| Expert Contributors | Contributions from renowned experts in drying technology |
| Literature Compilation | Recent literature to aid further research and understanding |
| Attributes | Description |
|---|---|
| Format | Hardback |
| Book Dimensions | Standard hardcover size |
| Publisher | [Publisher Name] |
| ISBN | [ISBN Number] |
| Publication Year | [Year of Publication] |
| Topics Covered | Drying principles, drying techniques, food processing, engineering applications |
| Country of Origin | [Country] |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: NIPA
Country of Origin: India
This book aims to provide, in a structured and systematic manner, the fundamental knowledge necessary for selecting and designing suitable drying systems. The book is comprised of 15 chapters, with the first chapter focusing on the fundamental principles and basic terminology of drying, followed by chapters that offer a comprehensive description of various drying techniques and their practical applications.
The development of advanced drying techniques for the food industry is driven by the increasing demand for enhanced food quality and safety. Subsequent chapters provide a thorough review of the latest advancements in various drying technologies, as well as an analysis of emerging trends in future research and development.
The language used in these chapters is clear and concise, making it accessible to both undergraduate and graduate students, as well as faculty members who are teaching the subject.
This book aims to provide, in a structured and systematic manner, the fundamental knowledge necessary for selecting and designing suitable drying systems. The book is comprised of 15 chapters, with the first chapter focusing on the fundamental principles and basic terminology of drying, followed by chapters that offer a comprehensive description of various drying techniques and their practical applications.
The development of advanced drying techniques for the food industry is driven by the increasing demand for enhanced food quality and safety. Subsequent chapters provide a thorough review of the latest advancements in various drying technologies, as well as an analysis of emerging trends in future research and development.
The language used in these chapters is clear and concise, making it accessible to both undergraduate and graduate students, as well as faculty members who are teaching the subject. The book also includes a compilation of recent literature to aid researchers and scientists in gaining a deeper understanding of the underlying concepts behind different types of drying techniques.
The contributors to this book have extensive experience in their respective fields of drying technology, and their expertise will undoubtedly benefit readers.
Content
01. Fundamentals of Drying by Barjinder Pal Kaur, Vijay Singh Sharanagat and Prabhat K. Nema 02. Classification and Selection of Industrial Dryers by Arun S. Mujumdar 03. Osmotic Dehydration: Applications and Recent Advances by Navin K. Rastogi, Sachin R. Adsare, Dugeshwar Karley, K.S.M.S. Raghavarao and K. Niranjan 04. Spray Drying by M. Amdadul Haque,Yakindra Prasad Timilsena and Benu Adhikari 05. Microwave Drying of Foods: Principles and Prospects by G.P. Sharma, R.C. Verma and S.K. Jain 06. Microwave Assisted Hybrid Drying of Food and Agricultural Materials by Deepika S. and P.P. Sutar 07. Superheated Steam Dying by S.V. Jangam and Arun S. Mujumdar 08. Heat Pump Drying by Uma Sankar Pal 09. Grain Drying Theory, Practices and Developments by Debabandya Mohapatra 10. Solar Drying by Punyadarshini Punam Tripathy 11. Solar Tunnel Dryer: An Energizing Drying Technology by Narendra S. Rathore and N. L. Panwar 12. Impingement Drying: Applications and Future Trends by Hong-Wei Xiao and Arun S. Mujumdar 13. Modeling of Drying by Shivmurti Srivastav 14. Computational Modeling Techniques for Drying of Food Products by R. Gopirajah, S. Parthasarathi and C. Anandharamakrishnan 15. Advances in Food Drying by S.V. Jangam and Arun S. Mujumdar
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