Isbn: 9789385516399 - drying technologies for foods: fundamentals and applications: part-ii (18 resultados)

Condición: New. pp. 332.

Condición: New. pp. 332.

Condición: New. pp. 332.

Hardcover. Condición: New. ISBN:9789385516399.

Hardcover. Condición: As New. Contents: 1. Vacuum drying of foods/Debabandya Mohapatra. 2. Refractance window drying system/Shrikant Baslingappa Swami. 3. Fruit leathers/Azam S.M. Roknul, Min Zhang, Arun S. Mujumdar. 4. Recent technologies and trends in medicinal herb drying/Long Xie, A.S. Mujumdar, Hong-Wei Xiao, Zhen-Jiang Gao. 5. Drying of proteins/Jalal Dehghannya, Elham Azarpazhooh, Enayat-Allah Naghavi and Arun S. Mujumdar. 6.Thermal energy storage assisted solar dryers/Barjinder Pal Kaur and Prabhat K. Nema. 7. Supercritical drying/Siddhartha Singha and Prabhat K. Nema. 8. Functional properties of spray dried fruit and vegetable powders/Rupesh S. Chavan and Onkar Babar. 9. Antioxidants in dried food products/C.L. Hii, S.P. Ong and A.S. Menon. 10.Sorption isotherm technique for studying deliquescence and caking phenomena in foods/Shilpa Soni, U.S. Shivhare and Santanu Basu. 11.Control and safety measures in food dryers/Akash Pare and Sunil C.K.12.Recent advances in packaging of dried and dehydrated foods/Tanweer Alam, Nitya Sharma, Aastha Bhardwaj and Alok Jha. 13. ANN Principles and applications in modeling and control of food dryers/Mortaza Aghbashlo and Soleiman Hosseinpour. 14. Principles, applications and prospects of computer vision in food drying/Soleiman Hosseinpour and Mortaza Aghbashlo. This book part 2 is one more effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 14 chapters; which present comprehensive yet concise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This book also covers recent technologies and trends in medicinal herb, fruit leather and protein drying as well as packaging of dehydrated foods. The mechanism of deliquescence and caking process involved in drying of foods, effect of drying on functional properties of foods have been added. Different control and safety systems required to improve dryer operation and efficiency and different approaches such as ANN and computer vision that can be used for modelling the drying process are also discussed. These chapters are prepared considering the convenience of understanding concepts and aspects of the topics especially by undergraduate and post graduate students as well as by faculty for teaching purposes. There are extensive references to earlier work as well as to recent publications to facilitate the researchers and scientists for their better understanding of the research area. Each of the invited contributors in this book has worked extensively in the respective area of drying technology and hence their strong experience in the form of chapter will benefit the readers. …

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Condición: New. Num Pages: 332 pages. . . 2016. hardcover. . . . .

Condición: New.

Condición: New.

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Hardcover. Condición: Brand New. 332 pages. 5.98x0.75x9.02 inches. In Stock.

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Condición: As New. Unread book in perfect condition.

Condición: New. Num Pages: 332 pages. . . 2016. hardcover. . . . . Books ship from the US and Ireland.

Condición: New. In English.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 332 pp. Englisch.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…