By Tadeusz Kudra
Presents Drying Breakthroughs for an Array of Materials
Despite being one of many oldest, so much energy-intensive unit operations, commercial drying is likely to be the least scrutinized procedure on the microscopic point. but within the wake of today’s international strength problem, drying examine and improvement is at the upward push.
Following within the footsteps of the generally learn first version, Advanced Drying applied sciences, moment Edition is the direct consequence of the new extraordinary development in drying literature and new drying undefined. This version offers an evaluative assessment of recent and rising drying applied sciences, whereas putting higher emphasis on making the drying method extra strength effective within the green age.
Draws at the Authors’ 60+ Years of mixed Experience
Fueled by way of the present strength problem and growing to be patron call for for greater caliber items, this completely up-to-date source addresses state-of-the-art drying applied sciences for varied fabrics equivalent to high-valued, heat-sensitive prescription drugs, nutraceuticals, and a few meals. It additionally introduces leading edge strategies, similar to heat-pump drying of meals, which permit either business perform and learn and improvement tasks to save lots of power, lessen carbon footprints, and hence enhance the base line.
Four New Chapters:
- Fry Drying
- Refractance Window Drying
- Mechanical Thermal Expression
Requiring no previous wisdom of chemical engineering, this single-source reference may still support researchers in turning the laboratory curiosities of this day into the innovative novel drying applied sciences of tomorrow.
Read or Download Advanced drying technologies PDF
Best food science books
Juice is a liquid clearly contained in fruit or vegetable tissue. Juice is ready by way of routinely squeezing or macerating clean end result or greens with no the appliance of warmth or solvents. for instance, orange juice is the liquid extract of the fruit of the orange tree. universal equipment for upkeep and processing of fruit juices contain canning, pasteurisation, freezing, evaporation and spray drying.
The Maillard response used to be initially studied because of its significance in meals. in recent years, it's been discovered to play a key function in lots of health-related matters. it really is now linked to diabetes, getting old and melanoma. The fifth foreign Symposium at the Maillard response used to be held on the college of Minnesota, united states, in August 1993.
Wines from Grape Dehydration is the 1st of its type within the box of grape dehydration - the managed drying technique which produces a unique staff of wines. These kinds of wine are the main old, made within the Mediterranean basin, and are even defined in Herodotus. till few years in the past, it used to be inspiration that those wines – resembling Pedro Ximenez, Tokai, Passito, and Vin Santo – have been the results of uncomplicated grape drying, as the grapes have been left within the sunlight, or inside of greenhouses that had no controls over temperature, relative humidity or air flow.
- Sausage Manufacture. Principles and Practice
- Microbiological research and development for the food industry
- Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering)
- Confectionery fats handbook: Properties, production and application
Extra info for Advanced drying technologies
1998) report on fluid bed temperatures lower by 15°C than the temperature of the outlet air. 1) where R ϭ 462 J/(kgK) is the gas constant for water vapor, P s and P g are the water vapor pressure at the material surface and in the gas core, respectively, and ϕ is the parameter that quantifies distribution of the wet coat on the surface of inert particles given by the mass of wet material that adheres to the unit surface area of inert particles. 2) To calculate drying time, one should first identify the variation of the water vapor pressure at the material surface with the average temperature of inert particles and material moisture content.
Most have found commercial application for selected products in some countries. , superheated steam drying, drying of suspensions on inert particles, heat pump drying, etc. With greater awareness and industrial interest, several of these will become common technologies within the next decade or two. 1 INTRODUCTION Drying of liquid materials on inert solid carriers is a relatively new commercial technology to produce powders from solutions, suspensions, slurries, and pastes. , 1968, Anon, 1992a), it was not widespread, mostly because of the language barrier.
Because of such an oscillatory motion with progressively decreasing amplitude, the residence time of a single particle (of large inertia) in the impingement zone is longer than that of the gas stream. This residence time may be reduced for a multiplicity of particles because of interparticle collisions that lead to enhanced energy dissipation. Although it is possible to feed solids to both gas streams, the rate of particle collision and the resulting loss of momentum are much higher than that for a single stream feed, because particles that do experience nonelastic collisions greatly lose their momentum and are driven out of the system.