This book, which is the second volume in the series, focuses on innovative and cutting-edge drying techniques for food and biological materials. It is comprised of 14 chapters that provide comprehensive yet concise coverage of various novel drying methods, including vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying, and others. Additionally, the book covers recent advancements and trends in medicinal herb, fruit leather, and protein drying, as well as packaging of dehydrated foods. The book also includes a discussion of the mechanisms of deliquescence and caking process involved in drying, the effect of drying on the functional properties of foods, and the various control and safety systems required to improve dryer operation and efficiency. The book also explores different approaches, such as ANN and computer vision, that can be used for modeling the drying process.

.

This book, which is the second volume in the series, focuses on innovative and cutting-edge drying techniques for food and biological materials. It is comprised of 14 chapters that provide comprehensive yet concise coverage of various novel drying methods, including vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying, and others. Additionally, the book covers recent advancements and trends in medicinal herb, fruit leather, and protein drying, as well as packaging of dehydrated foods. The book also includes a discussion of the mechanisms of deliquescence and caking process involved in drying, the effect of drying on the functional properties of foods, and the various control and safety systems required to improve dryer operation and efficiency. The book also explores different approaches, such as ANN and computer vision, that can be used for modeling the drying process.

The book features contributions from experts in the field of drying technology, who have extensive experience and knowledge in their respective areas, as evidenced by their peer-reviewed chapters. The chapters are written in an easily understandable language and provide clear explanations of every concept and aspect, making them suitable for undergraduate and graduate students, as well as faculty for teaching purposes. The book also compiles and discusses recent literature in detail to assist researchers and scientists in gaining a thorough understanding of different types of drying techniques. Overall, this book serves as a valuable resource for students, researchers, and professionals in the field of food and biological materials drying.

Content

1. Vacuum Drying of Foods by Debabandya Mohapatra 2.Refractance Window Drying System by Shrikant Baslingappa Swami 3.Fruit Leathers by Azam S.M. Roknul, Min Zhang, Arun S. Mujumdar 4.Recent Technologies and Trends in Medicinal Herb Drying by Long Xie, A.S. Mujumdar, Hong-Wei Xiao, Zhen-Jiang Gao 5.Drying of Proteins by Jalal Dehghannya, Elham Azarpazhooh, Enayat-Allah Naghavi and Arun S. Mujumdar 6.Thermal Energy Storage Assisted Solar Dryers by Barjinder Pal Kaur and Prabhat K. Nema 7.Supercritical Drying by Siddhartha Singha and Prabhat K. Nema 8.Functional Properties of Spray Dried Fruit and Vegetable Powders by Rupesh S. Chavan and Onkar Babar 9.Antioxidants in Dried Food Products by C.L. Hii, S.P. Ong and A.S. Menon 10.Sorption Isotherm Technique for Studying Deliquescence and Caking Phenomena in Foods by Shilpa Soni, U.S. Shivhare and Santanu Basu 11.Control and Safety Measures in Food Dryers by Akash Pare and Sunil C.K.12.Recent Advances in Packaging of Dried and Dehydrated Foods by Tanweer Alam, Nitya Sharma, Aastha Bhardwaj and Alok Jha 13.ANN Principles and Applications in Modeling and Control of Food Dryers by Mortaza Aghbashlo and Soleiman Hosseinpour 14.Principles, Applications and Prospects of Computer Vision in Food Drying by Soleiman Hosseinpour and Mortaza Aghbashlo