Drying Technology in Agriculture and Food Sciences
Arun S. Mujumdar
Science Publishers, 2000 - Technology & Engineering - 313 pages
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.
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Determination of SorptionDesorption Isotherms
Prediction of Sorption Isotherms
Effect of Temperature on Sorption Isotherms
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adsorption Air drying alfalfa apparent density Apple ASAE bulk density Carrot changes chemical Chirife chops coefficient color components condenser constant conventional drying decreased dielectric dielectric constant dried materials dried product drying conditions drying method drying of foods drying process drying rate Drying Technology energy enzyme activity equation equilibrium etal evaporator experimental Figure Food Engineering Food Science freeze drying freeze-drying glass transition glass transition temperature grains heat pump dryer hysteresis inactivation increase industrial initial moisture content internal Journal of Food Karathanos kernel kinetics lactase loss factor Lozano Maroulis Marousis mass transfer material moisture matrix mechanical microwave drying moisture diffusivity Mujumdar Okos parameters polymer pores porosity potato prediction pressure product quality protein pump drying reduced refrigerant relative humidity samples Saravacos shrinkage solids solutions sorption isotherms spray drying stability Starch stems storage stress structural properties surface Table thermal trehalose vacuum drying viscoelastic water activity water content