Description : Drying of solids is one of the most common, complex, and energy-intensive industrial processes. Conventional dryers offer limited opportunities to increase energy efficiency. Heat pump dryers are more energy and cost effective, as they can recycle drying thermal energy and reduce CO2, particulate, and VOC emissions due to drying. This book provides an introduction to the technology and current best practices and aims to increase the successful industrial implementation of heat pump- assisted dryers. It enables the reader to engage confidently with the technology and provides a wealth of information on theories, current practices, and future directions of the technology. It emphasizes several new design concepts and operating and control strategies, which can be applied to improve the economic and environmental efficiency of the drying process. It answers questions about risks, advantages vs. disadvantages, and impediments and offers solutions to current problems. Discusses heat pump technology in general and its present and future challenges. Describes interesting and promising innovations in drying food, agricultural, and wood products with various heat pump technologies. Treats several technical aspects, from modeling and simulation of drying processes to industrial applications. Emphasizes new design concepts and operating and control strategies to improve the efficiency of the drying process.
Description : This book discusses conventional as well as unconventional wood drying technologies. It covers fundamental thermophysical and energetic aspects and integrates two complex thermodynamic systems, conventional kilns and heat pumps, aimed at improving the energy performance of dryers and the final quality of dried lumber. It discusses advanced components, kiln energy requirements, modeling, and software and emphasizes dryer/heat pump optimum coupling, control, and energy efficiency. Problems are included in most chapters as practical, numerical examples for process and system/components calculation and design. The book presents promising advancements and R&D challenges and future requirements.
Description : The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Description : Presents Drying Breakthroughs for an Array of Materials Despite being one of the oldest, most energy-intensive unit operations, industrial drying is perhaps the least scrutinized technique at the microscopic level. Yet in the wake of today’s global energy crisis, drying research and development is on the rise. Following in the footsteps of the widely read first edition, Advanced Drying Technologies, Second Edition is the direct outcome of the recent phenomenal growth in drying literature and new drying hardware. This edition provides an evaluative overview of new and emerging drying technologies, while placing greater emphasis on making the drying process more energy efficient in the green age. Draws on the Authors’ 60+ Years of Combined Experience Fueled by the current energy crisis and growing consumer demand for improved quality products, this thoroughly updated resource addresses cutting-edge drying technologies for numerous materials such as high-valued, heat-sensitive pharmaceuticals, nutraceuticals, and some foods. It also introduces innovative techniques, such as heat-pump drying of foods, which allow both industrial practice and research and development projects to save energy, reduce carbon footprints, and thus improve the bottom line. Four New Chapters: Spray-Freeze-Drying Fry Drying Refractance Window Drying Mechanical Thermal Expression Requiring no prior knowledge of chemical engineering, this single-source reference should assist researchers in turning the laboratory curiosities of today into the revolutionary novel drying technologies of tomorrow.
Description : The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality, relationship among intermittency of drying, microstructural changes, and food quality, microwave assisted pulsed fluidized and spouted bed drying, and cellular level water distribution. Aimed at food engineers, chemical product engineers, pharmaceutical engineers and technologists, plant design engineers, and researchers and students in these areas, this useful reference helps readers:
Description : This five-volume series provides a comprehensive overview of all important aspects of modern drying technology, concentrating on the transfer of cutting-edge research results to industrial use. Volume 4 deals with the reduction of energy demand in various drying processes and areas, highlighting the following topics: Energy analysis of dryers, efficient solid-liquid separation techniques, osmotic dehydration, heat pump assisted drying, zeolite usage, solar drying, drying and heat treatment for solid wood and other biomass sources, and sludge thermal processing.
Description : Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Description : Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.