Advanced drying technologies for foods
Advanced drying technologies for foods
The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies fo…
Spray drying of acid and sugar rich foods / Vikas Nanda, Ishrat Majid and Mamta Thakur -- Spray drying of dairy and ceral food products / M. Selvamuthukumaran -- Spray drying of antioxidant rich foods / Anna Michalska and Krzysztof Lech -- Spray drying of herbs / R. Shalini, S. …
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomize…
This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-e…
Food engineering laboratory manual
by Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas
Drying fruit, vegetables, and beans and creating fruit leather, meat jerky, and herb blends at home is easy, safe, and satisfying. Photographic step-by-step instructions offer detailed guidelines on drying and enjoying dozens of popular foods.
"Whether you're prepping for a camping trip or hunting trip, stocking your pantry, or saving the surplus from your garden, here's the only book you'll need. Learn how to dehydrate everything from apricots to zucchini and master the simple techniques needed to make your own jerky…