National University of Singapore, Singapore, Copyright © 2010. All rights reserved. — 232 p. — ISBN: 978-981-08-6759-1
This book is divided in three volumes; the first volume is dedicated to fundamentals of drying FVF, second volume has detailed discussion on drying of various types of food, while the third volume covers special topics of wide interest. The first volume starts with basic discussion of relevant principles, terminologies and introduction to advances in drying of food products followed by a chapter on hygrothermal data for various FVFs. This is followed by a comprehensive discussion on selection and classification of dryers for food products. This is followed by chapters on osmotic pretreatments, quality and safety in food drying, energy optimization and use of renewable sources of energy for drying of foods. The second volume will cover drying of most of the food variety such as drying of grains, rice, medical plants, roots, meat products, marine products, exotic tropical fruits, probiotics and recently popularized functional food and snack food. The third volume will cover special topics such as Foam mat drying, low temperature drying, spray drying, microwave drying, vacuum frying and baking of bread.Sachin Vinayak Jangam, NUS, Singapore
Chung Lim Law, Nottingham University, Malaysia Campus
Arun Sadashiv Mujumdar, NUS, Singapore
EditorsContents
Basic Concepts and Definition
Hygrothermal Properties of Various Foods, Vegetables and Fruits
Classification and Selection of Dryers for Foods
Osmotic Dehydration
Foam Mat Drying of Fruit and Vegetable Products
Product Quality Evolution During Drying of Foods, Vegetables and Fruits
Energy Efficiency and Energy Saving in Drying
Applications of Statistical Design in Food Dehydration
Current State of Global Research and Development in Drying
