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Titre :	Drying technologies for foods : fundamentals and applications Ajouter au panier
Auteur(s) :	Prabhat K. Nema, Éditeur scientifique Barjinder Pal Kaur, Éditeur scientifique Arun S. Mujumdar, Éditeur scientifique
Type de document :	Livre
Sujets :	SECHAGE ; SECHOIR ; CONSERVATION ; DESHYDRATATION OSMOTIQUE ; POMPE A CHALEUR ; RESEAU DE NEURONES ; LYOPHILISATION ; SECHAGE PAR DISPERSION ; SECHAGE SOUS VIDE ; TRAITEMENT AUX ULTRASONS ; TRAITEMENT SUR LIT FLUIDISE ; TRAITEMENT AUX MICROONDES Aliments ; Conditionnement ; Aliments -- Emballage ; Sécurité ; Microondes ; Plantes médicinales ; Cacao ; Café ; Champignons ; Protéines ; Acide ascorbique ; Antioxydants ; Ultrasons ; Aliments -- Séchage ; Lyophilisation ; Graines ; Fruits ; Légumes ; Aliments déshydratés ; Modèles mathématiques
Résumé :	Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems. This book will aid processors in their search for cost-effective and energy-efficient drying techniques allowing them to succeed commercially in their ventures as well as to fulfill consumer-demand for high-quality products. Drying Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles, classification and selection, different types of conventional and modern techniques, drying of different fo[...] Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems. This book will aid processors in their search for cost-effective and energy-efficient drying techniques allowing them to succeed commercially in their ventures as well as to fulfill consumer-demand for high-quality products. Drying Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles, classification and selection, different types of conventional and modern techniques, drying of different food materials, advances in packaging of dried products, control and safety, energy calculation, modeling to advances in food drying. Comprehensive yet concise chapters cover different types of drying technologies; this book describes freeze, heat pump, spray, superheated steam, microwave drying and many other drying technologies. Discussion of specific food-related drying including drying of fruit, leather, medicinal herbs, cocoa and coffee beans, mushroom, and protein among others are covered in the book. Chapters are also presented on quality of dried food such as degradation mechanism and kinetics of vitamin C, antioxidants, delinquencies and caking phenomena. Control and safety, energy calculations, modeling are also included with emphasis on industrial applications. Artificial Neural Networks and computational modeling techniques as well as application of computer vision in food drying followed by a chapter on advances in food dryer are covered in some detail, again highlighting potential applications.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2019
Collection :	Food science and technology
Format :	1 vol. (XVII-771 p.) / ill. en noir et blanc et en coul., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Fundamentals of Drying 2 Classification and Selection of Industrial Dryers 3 Osmotic Dehydration: Applications and Recent Advances 4 Freeze Drying 5 Atmospheric Freeze Drying 6 Heat Pump Drying 7 Spray Drying 8 Superheat Steam Drying 9 Microwave Drying of Foods: Principles and Prospects 10 Microwave Assisted Hybrid Drying of Food and Agricultural Materials 11 Refractance Window Drying System 12 Foam Mat Drying 1 Fundamentals of Drying 2 Classification and Selection of Industrial Dryers 3 Osmotic Dehydration: Applications and Recent Advances 4 Freeze Drying 5 Atmospheric Freeze Drying 6 Heat Pump Drying 7 Spray Drying 8 Superheat Steam Drying 9 Microwave Drying of Foods: Principles and Prospects 10 Microwave Assisted Hybrid Drying of Food and Agricultural Materials 11 Refractance Window Drying System 12 Foam Mat Drying 13 Vacuum Drying of Foods 14 Swell Drying 15 Grain Drying Theory, Practices and Developments 16 Drying of Food Materials in Fluidized Beds 17 Solar Drying 18 Solar Tunnel Dryer: An Energizing Drying Technology 19 Thermal Energy Storage Assisted Solar Dryers 20 Ultrasound Application in Food Drying 21 Impingement Drying: Applications and Future Trends 22 Electrohydrodynamic Drying 23 Pulse Combustion Drying 24 Multi-Flash Drying to Produce Dried and Crisp Foods 25 Supercritical Drying 26 Fruit Leathers 27 Recent Technologies and Trends in Medicinal Herb Drying 28 Drying and Roasting of Cocoa and Coffee Beans 29 Processing and Drying of Mushrooms 30 Drying of Proteins 31 The Degradation Mechanism and Kinetics of Vitamin C in Fruits and Vegetables during Thermal Processing 32 Antioxidants in Dried Food Products 33 Functional Properties of Spray Dried Fruit and Vegetable Powders 34 Sorption Isotherm Technique for Studying Deliquescence and Caking Phenomena in Foods 35 Recent Advances in Packaging of Dried and Dehydrated Foods 36 Control and Safety Measures in Food Dryers 37 Energy Calcultions for Dryers 38 Modeling of Drying for the Recovery of Bioactive Compounds 39 Modeling of Drying 40 ANN Principles and Applications in Modeling and Control of Food Dryers 41 Computational Modeling Techniques for Drying of Food Products 42 Principles, Applications, and Prospects of Computer Vision in Food Drying 43 Advances in Food Drying
Langue(s) :	Anglais
Identifiant :	978-1-138-73308-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209475

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