Drying Technology in Food Processing

Unit Operations and Processing Equipment in the Food Industry
Erscheinungsjahr 2023
ISBN: 978-0-12-819895-7
Verlag: Elsevier Inc

Buch, Englisch, 480 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 1026 g

Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.

Autoren/Hrsg.

Jafari, Seid Mahdi

Malekjani, Narjes

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Section 1. Drying basics

1. Introduction to drying technology

2. Elements of a drying system

Section 2. Different dryers in the food industry

3. Tray dryers, belt dryers, and tunnel dryers

4. Roller or drum dryers and rotary dryers

5. Fluidized bed dryers

6. Spray dryers

7. Pneumatic dryers

8. Trough dryers and bin dryers

9. Freeze dryers and vacuum dryers

10. Osmotic drying

11. Solar drying

12. Infrared dryers

13. Microwave drying

14. Reflactance-Window drying

15. Superheated steam dryers

Section 3. Application of drying in the food industry

16. Drying of cereal grains and beans

17. Drying of fruits and vegetables

18. Drying of tea, herbals and spices

19. Drying of potato and root products

20. Drying of meat, fish and seafood

21. Drying of pasta

22. Drying of dairy products

23. Drying of ready to eat food products

Section 4. Design, control and efficiency of dryers

24. Design and simulation of dryers

25. Different parameters affecting the efficiency of dryers

Über Autor(innen)

Jafari, Seid Mahdi
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a

full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).

He has published more than 850 papers in International Journals (h-index=124

in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:

- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)

- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology

- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)

- A top reviewer in the field of agricultural and biological sciences by Publons.

Malekjani, Narjes
Narjes Malekjani received her Ph.D. in Food Engineering from the University of Tehran in Iran in 2017. She has been teaching courses related to principles of food process engineering and food plant design for more than 10 years. Now, she is an academic member of the Department of Food Science and Technology at the University of Guilan in Iran. She currently has worked on more than 20 papers in international Food Science Journals as well as more than 10 book chapters published by international publishers.