Drying Technologies in Food Processing provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects.

The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design.

Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed.

Thermal hazards and fire/explosion detection and prevention for dryers are discussed.

Drying Technologies in Food Processing is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Contents

Images of foods and dried products

1. Food drying fundamentals.
2. Water activity of foods.
3. Food biological changes during drying processes.
4. Spray drying of liquid foods.
5. Low-pressure superheated steam drying of food products.
6. Heat-pump aided drying.
7. Freeze and vacuum drying of foods.
8. Post-drying aspects for meat and horticultural products.
9. Food dryer process control.
10. Fire and explosion protection in food dryers

Index

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