Food Drying Science and Technology is a definitive one-source for scientific information needed for high-quality and high-throughput removal of water from many different foods.

All major food drying manufacturing operations are illustrated, with key design information for each stage.

Features:

• A definitive guide to all major food drying techniques and equipment
• Latest technologies for meats, fruits, vegetables, and seafood
• Covers microbial issues and safety
• Newest designs for drying systems and manufacturing lines

This book makes clear the principles of food drying and the mathematical techniques for analyzing drying processes. At the same time it provides details on how drying is now done within the global food industry, e.g., how drying lines are designed and set up.

Using the most current numerical and empirical data, Food Drying Science and Technology demonstrates how various types of drying affect the chemistry and sensory properties of foods. Key information is also furnished on microbial safety, preservation, and packaging.

Contents

1. Fundamentals of Food Dehydration

• Mechanisms of Mass Transport
• Molecular Diffusion/Moisture Diffusivity in Foods
• Mass Transfer Coefficient
• Water Activity and Water Sorption Isotherms
• Drying Rate Curves
• Quality of Dried Products
• Nomenclature

2. Unified Approach to the Analysis of the Different Drying Processes

• Numerical Analysis of Moving Boundary Problems
• Quasi-Steady State Analysis for Drying of Flat Geometry (The Unified Approach)
• Model Validation against Some Experimental Measurements (Flat Geometry)
• Quasi-Steady-State Analysis for Spherical Geometry (The Unified Model)
• Theoretical Prediction of Complete Drying/Frying Time of Foods of Different Geometry Using the Unified Model
• Validity of the Unified Model for the Prediction of Drying/Frying Time of Food Materials Having Different Geometry
• Nomenclature

3. Food Dehydration and Developing Countries

• Solar Drying
• Infrared Drying
• Biomass Dryer
• Low Cost Convective Dryers
• Fluidized Bed Dryer
• Spouted Bed Dryer

4. Solar Assisted Drying of Foods

• Food Dehydration Basis
• Solar Drying
• Types of Solar Dryers
• Air-Heating Collectors
• Effect of Drying on Food Products

5. Rotary Drum Dryers

• Classifications
• Design Considerations
• Heat and Mass Transfer Model
• Residence Time Model
• Dryer Control System
• Cost Estimation

6. Microwave Drying

• Microwave Theory and Characteristics
• Mechanisms of Microwave Heating
• Microwave Drying
• Selection Considerations for Microwave Drying
• Microwave Drying Equipment
• Microwave Drying Applications

7. Far Infrared Dehydration and Processing

• Fundamental Laws
• Direct Radiative Heat Transfer
• Penetration Depth and Absorptivity
• IR Heat Sources
• Mathematical Modeling of IR Drying
• Benefits of IR Processing of Foods and Feeds

8. Vacuum Drying

• Mechanism of Drying Under Vacuum
• Equilibrium Moisture Content Under Vacuum
• Applications of Vacuum Drying
• Alternate Heat Sources
• Vacuum Drying Effects on Food Quality

9. Spray Drying and Powder Properties

• Principles of Dehydration of Droplets
• Components of a Spray Drying System
• Single- and Two-Stage Drying
• Thermal Efficiency
• Key Performance Indicator of Spray Dryers
• Operating Variables of Spray Dryer
• Spray Dried Powder Properties

10. Heat Pump and Dehumidification Drying

• Heat Pump Drying Technology
• Design of Heat Pump Dryers
• Contributions to Product Quality

11. Osmotic Dehydration of Foods

• Applications of Osmotic Dehydration in Food Processing
• Major Factors of Osmotic Dehydration
• Mass Transfer Characteristics During Osmotic Dehydration
• Review of Existing Models for Osmotic Dehydration

12. Novel Drying Technologies

• Intermittent Drying
• Drying of Liquid and Pasty Materials in a Modified Spouted Bed with Counter-Rotating Streams of Inert Particles
• Drying With Granulation
• Multispout Fluid Bed Dryer
• Pulsed Fluid-Bed Dryer

13. Vacuum Fluidized Bed Drying

• Hydrodynamics of a Vacuum Fluidized Bed
• Drying Process in a Vacuum Fluidized Bed
• Conclusions
• Nomenclature

14. Packaging and Storage of Dried Foods

• Functions of Food Packaging
• Components of Food Packaging
• Key Factors in Dried Food Packaging and Storage
• Packaging Materials for Dried Foods
• Packaging Technologies for Dried Foods
• Storage for Dried Foods

15. Food Drying Equipment and Design

• Solar Dryers
• Contact Dryers
• Spray Dryers
• Fluidised Bed Dryers
• Freeze Dryers
• Dielectric Dryers
• Selection Procedure of a Drying System

16. Freeze-Drying

• Freeze-Drying Stages
• Heat and Mass Transfer in Freeze-Drying
• Influence of Parameters
• Components of a Freeze-Dryer

17. Freeze-Drying of Fruits and Vegetables: Process Variables, Quality, and Stability

• Process Conditions
• Quality and Stability

18. Freeze-Drying of Meats and Seafood

• Physical Structure
• Sensory Properties
• Stability
• Glass Transition

19. Specialty Foods

• Space Mission Foods
• Military Foods
• Foods for Special Diets
• Foods for Sports Groups
• Foods for Pets
• Other Freeze-Dried Foods

20. Banana Dehydration

• Banana as an Industrial Commodity
• Banana Processing
• General Considerations of Dehydration
• Banana Osmotic Dehydration
• Banana Combined Drying
• Banana Solar Drying
• Banana Frying
• Banana Freeze Drying

21. Drying of Mango (Mangifera Indica L.) and Mango Products

• Quality of Dried Mango Products
• Drying and Dehydration Systems of Fruits and Vegetables
• Optimization of Drying Processes
• Appropriate Drying Technologies

22. Pear Drying

• Shrinkage Characteristics
• Sorption Isotherms
• Drying Kinetics
• Moisture Diffusivity
• Commercial Drying

23. Drying of Plums

• Plum Drying Kinetics and Modeling
• The Effect of Drying on Plums Quality
• Nomenclature

24. Chili (Capsicum annuum) Drying

• Origin
• Taxonomy and Anatomy
• Production
• Harvesting
• Drying of Ripened Chilies
• Other Dry Chilies

25. Onion Drying

• Chemical and Physical Properties
• Sorption Isotherms
• Drying Kinetics
• Commercial Drying

26. Tomato Dehydration

• The Production of Dried Tomatoes
• Tomato Drying Process
• Factors Affecting Tomato Drying
• Methods of Drying Tomatoes
• Quality of Dried Tomatoes
• Modeling the Drying Kinetics of Tomatoes

27. Drying Behavior of Starches and Gels

• Sorption Isotherms of Starch
• The Drying of Starches and Gels

28. Deep-Fat Frying of Potatoes

• Deep-Fat Frying of Potatoes
• French Fries
• Potato Chips
• Oil Uptake in Fried Potatoes
• Modeling the Deep-Fat Frying Process
• Microstructure of Fried Potatoes
• Acrylamide Formation in Fried Potatoes

29. Pasta Drying

• The Composition and Structure of Pasta
• Water Content of Pasta
• Porosity of Pasta
• Volume Changes versus Water Content Changes
• Equilibrium States
• Compressive Drying Stresses
• Compressibility of the Solid Phase
• Young's Modulus
• The Dynamics of Drying
• The Three Phases of Internal Drying

30. Milk Powders

• Milk Powder Properties
• Relationship Between Spray Drying Conditions and Powder Properties
• Adapted Processing Protocols for the Manufacture of Different Types of Milk Powders
• Milk Powder Functionality and Selected Applications
• Quality Assurance and Food Safety Aspects

31. Dehydration of Muscle Foods

• Techniques for Meat Dehydration
• Classification of Dehydrated Meat Products
• Evolution of Meat Quality During Dehydration and Storage

32. Fish Drying

• Fish as Food
• Fish Spoilage
• Salting as a Compliment to Drying
• Fish Drying Principles
• Methods of Fish Drying
• General Fish Drying Process
• Product Forms
• Dried Fish Quality and Defect

Index

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