Drying technology in agriculture and food sciences

Drying technology in agriculture and food sciences. Edited by Mujumdar, A. S. (Arun S.) Enfield, NH: Science, 2000.

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Title Drying technology in agriculture and food sciences
Place of Publication Enfield, NH
Publisher Science
Publication year 2000
Sub-type Other
ISBN 1578081483
Language eng
Editor Mujumdar, A. S. (Arun S.)
Total number of pages 313
Subjects 300304 Post Harvest Technologies
290103 Food Processing
Formatted Abstract/Summary
Eleven contributions review some organic aspects of commercial food drying along with various drying technologies. The volume begins with discussion of the thermodynamic properties of moist grains, moisture diffusivity values, and the hygrothermal and quality parameters of grains. Quality changes during drying of food polymers and physical property changes of fruits and vegetables during hot air drying are then addressed, followed by freeze drying of enzymes and thin layer drying of alfalfa. The last chapters overview heat pump dryers, microwave drying, and new ideas for innovative drying systems.
Keyword Food -- Drying
Q-Index Code AX
Q-Index Status Provisional Code
Institutional Status Unknown

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