Food Drying Science and Technology: Microbiology, Chemistry, Application by Yui H. Hui, Carter, Ph.D. Clary, Mohammed M. Farid, Oladiran O., Ph.D. Fasina and Athapol, Ph.D. Noomhorm is a definitive guide to all major food drying techniques and equipment. Latest technologies for meats, fruits, vegetables, and seafood. Covers microbial issues and safety Newest designs for drying systems and manufacturing lines. Here, in one source, is the scientific information needed for high-quality and high-throughput removal of water from many different foods. All major food drying manufacturing operations are illustrated, with key design information for each stage.
This book makes clear the principles of food drying and the mathematical techniques for analyzing drying processes. At the same time it provides details on how drying is now done within the global food industry, e.g., how drying lines are designed and set up. Using the most current numerical and empirical data, the authors show how various types of drying affect the chemistry and sensory properties of foods. Key information is also furnished on microbial safety, preservation, and packaging.
Table of contents
This book makes clear the principles of food drying and the mathematical techniques for analyzing drying processes. At the same time it provides details on how drying is now done within the global food industry, e.g., how drying lines are designed and set up. Using the most current numerical and empirical data, the authors show how various types of drying affect the chemistry and sensory properties of foods. Key information is also furnished on microbial safety, preservation, and packaging.Table of contents
- 1. Fundamentals of Food Dehydration
- 2. Unified Approach to the Analysis of Different Drying Methods
- 3. Food Dehydration and Developing Countries
- 4. Solar-Assisted Drying of Foods
- 5. Rotary Drum Dryers
- 6. Microwave Drying
- 7. Far Infrared Dehydration and Processing
- 8. Vacuum Drying
- 9. Spray Drying and Powder
- 10. Heat Pump and Dehumidification Drying
- 11. Osmotic Dehydration of Foods
- 12. Novel Drying Technologies
- 13. Vacuum Fluidized Bed Drying
- 14. Packaging and Storage of Dried Foods
- 15. Food Drying Equipment and Design
- 16. Freeze-Drying
- 17. Freeze-Drying of Fruits and Vegetables: Process Variables, Quality and Stability
- 18. Freeze-Drying of Meats and Seafood
- 19. Specialty Foods
- 20. Banana Dehydration
- 21. Drying of Mango (Mangifera Indica L.) and Mango Products
- 22. Pear Drying
- 23. Drying of Plums
- 24. Chili (Capsicum anuum) Drying
- 25. Onion Drying
- 26. Tomato Deyhdration
- 27. Drying Behavior of Starches and Gels
- 28. Deep-Fat Frying of Potatos
- 29. Pasta Drying
- 30. Milk Powders
- 31. Deyhdration of Muscle Foods
- 32. Fish Drying
- INDEX
Book Details
- Hardcover: 503 pages
- Publisher: Academic Press; 1 edition (June 27, 2005)
- Language: English
- ISBN-10: 1932078568
- ISBN-13: 978-1932078565
- Product Dimensions: 10.2 x 7.5 x 1 inches