„This book is aimed at the post-graduate market. Indeed, it willprobably find its natural audience among those already working inthe food industry who wants insights into their industry.“ (BTSNewsletter, Summer 2009)
„This volume provides an up-to-date account of all major dryingtechnologies employed in the food industry and their underlyingscientific principles and effects.... The micrograph photosdepicted are the best I have ever seen.“ (Food & BeverageReporter, June 2009)
„The volume provides an account of the major drying technologiesemployed by food industry and their underlying scientificprinciples.“ (Food Manufacture, November 2008)
Drying is by far the most useful large scale operation method ofkeeping solid foods safe for long periods of time, and is offundamental importance in most sectors of food processing. Dryingoperations need to be precisely controlled and optimized in orderto produce a good quality product that has the highest level ofnutrient retention and flavor whilst maintaining microbial safety.
This volume provides an up to date account of all the majordrying technologies employed in the food industry and theirunderlying scientific principles and effects. Various equipmentdesigns are classified and described. The impact of drying on foodproperties is covered, and the micro-structural changes caused bythe process are examined, highlighting their usefulness in processanalysis and food design. Key methods for assessing food propertiesof dried products are described, and pre-concentration and dryingcontrol strategies are reviewed. Thermal hazards and fire/explosiondetection and prevention for dryers are discussed in a dedicatedchapter. Where appropriate, sample calculations are included forengineers and technologists to follow. The book is directed at foodscientists and technologists in industry and research, foodengineers and drying equipment manufacturers.
This volume provides an up to date account of all the majordrying technologies employed in the food industry and theirunderlying scientific principles and effects. Various equipmentdesigns are classified and described. The impact of drying on foodproperties is covered, and the micro-structural changes caused bythe process are examined, highlighting their usefulness in processanalysis and food design. Key methods for assessing food propertiesof dried products are described, and pre-concentration and dryingcontrol strategies are reviewed. Thermal hazards and fire/explosiondetection and prevention for dryers are discussed in a dedicatedchapter. Where appropriate, sample calculations are included forengineers and technologists to follow. The book is directed at foodscientists and technologists in industry and research, foodengineers and drying equipment manufacturers.
