National University of Singapore, Singapore, Copyright © 2011. All rights reserved. — 220 p. — ISBN: 978-981-08-7985-3This 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 (published in 2010) 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. This is the second volume of this book series which covers drying of most of the food variety such as drying of rice, medical plants, roots, marine products, exotic tropical fruits, probiotics and recently popularized functional food and snack food. The third volume will cover special topics such as low temperature drying, spray drying, microwave drying, superheated steam drying, extrusion and drying of food materials, vacuum frying and baking of bread. We are happy to bring out the second volume of this effort, however, the third volumes will be published soon.Sachin Vinayak Jangam, NUS, Singapore
Chung Lim Law, Nottingham University, Malaysia Campus
Arun Sadashiv Mujumdar, NUS, Singapore
EditorsContent
Drying of Exotic Fruits
Drying of Roots
Innovations in Paddy Drying and Rice Parboiling Processes
Drying of Medicinal plants
Use of Drying in Processing of Functional Foods
An Introduction to Probiotics and Dessication Technology Used for Their Preservation
Drying of Fish and Marine Products
