Author: Ryozo Toei
Publisher: Springer Science & Business Media
ISBN: 3662218305
Category : Science
Languages : en
Pages : 563
Book Description
It is a pleasure to present this volume consisting of a selection of papers presented at the 4th International Drying Symposium (IDS) held in Kyoto, July 9-12, 1984, under the sponsorship of the Society of Chemi cal Engineers, Japan. This book includes full texts of the ten keynote lectures and several papers which were presented in the technical sessions in the 4th IDS. As editors we had the arduous and unpleasant task of selecting papers for this volume. We were delighted with the high quality manuscripts sub mitted. We are grateful to the authors for their efforts in meeting the manuscript guidelines and also the deadlines. Aside from quality, we have attempted to maintain in this volume a balance of coverage in terms of topics as well as geography. Space restrictions prevented us from presenting all the high quality papers for publication in DRYING 85. Numerous papers of archival interest have been released for general publication in international journals. Several will no doubt appear in Drying Technology - An International Journal. Many others will find their way into other standard engineering journals as well. Over 120 papers from 30 countries were included in the Proceedings volumes distributed to all registrants in Kyoto. Numerous individuals, professional societies and organizations have contributed, directly or indirectly, to the success of the 4th IDS and hence to DRYING 85 as well. We wish to acknowledge in particular the monumental efforts of the Secretary of the 4th IDS, Professor M. Okazaki.
Drying ’85
Author: Ryozo Toei
Publisher: Springer Science & Business Media
ISBN: 3662218305
Category : Science
Languages : en
Pages : 563
Book Description
It is a pleasure to present this volume consisting of a selection of papers presented at the 4th International Drying Symposium (IDS) held in Kyoto, July 9-12, 1984, under the sponsorship of the Society of Chemi cal Engineers, Japan. This book includes full texts of the ten keynote lectures and several papers which were presented in the technical sessions in the 4th IDS. As editors we had the arduous and unpleasant task of selecting papers for this volume. We were delighted with the high quality manuscripts sub mitted. We are grateful to the authors for their efforts in meeting the manuscript guidelines and also the deadlines. Aside from quality, we have attempted to maintain in this volume a balance of coverage in terms of topics as well as geography. Space restrictions prevented us from presenting all the high quality papers for publication in DRYING 85. Numerous papers of archival interest have been released for general publication in international journals. Several will no doubt appear in Drying Technology - An International Journal. Many others will find their way into other standard engineering journals as well. Over 120 papers from 30 countries were included in the Proceedings volumes distributed to all registrants in Kyoto. Numerous individuals, professional societies and organizations have contributed, directly or indirectly, to the success of the 4th IDS and hence to DRYING 85 as well. We wish to acknowledge in particular the monumental efforts of the Secretary of the 4th IDS, Professor M. Okazaki.
Publisher: Springer Science & Business Media
ISBN: 3662218305
Category : Science
Languages : en
Pages : 563
Book Description
It is a pleasure to present this volume consisting of a selection of papers presented at the 4th International Drying Symposium (IDS) held in Kyoto, July 9-12, 1984, under the sponsorship of the Society of Chemi cal Engineers, Japan. This book includes full texts of the ten keynote lectures and several papers which were presented in the technical sessions in the 4th IDS. As editors we had the arduous and unpleasant task of selecting papers for this volume. We were delighted with the high quality manuscripts sub mitted. We are grateful to the authors for their efforts in meeting the manuscript guidelines and also the deadlines. Aside from quality, we have attempted to maintain in this volume a balance of coverage in terms of topics as well as geography. Space restrictions prevented us from presenting all the high quality papers for publication in DRYING 85. Numerous papers of archival interest have been released for general publication in international journals. Several will no doubt appear in Drying Technology - An International Journal. Many others will find their way into other standard engineering journals as well. Over 120 papers from 30 countries were included in the Proceedings volumes distributed to all registrants in Kyoto. Numerous individuals, professional societies and organizations have contributed, directly or indirectly, to the success of the 4th IDS and hence to DRYING 85 as well. We wish to acknowledge in particular the monumental efforts of the Secretary of the 4th IDS, Professor M. Okazaki.
Handbook of Industrial Drying
Author: Arun S. Mujumdar
Publisher: CRC Press
ISBN: 1420017616
Category : Science
Languages : en
Pages : 1310
Book Description
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog
Publisher: CRC Press
ISBN: 1420017616
Category : Science
Languages : en
Pages : 1310
Book Description
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog
Handbook of Industrial Drying, Fourth Edition
Author: Arun S. Mujumdar
Publisher: CRC Press
ISBN: 1466596651
Category : Technology & Engineering
Languages : en
Pages : 1350
Book Description
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations. New to the Fourth Edition: Computational fluid dynamic simulation Solar, impingement, and pulse combustion drying Drying of fruits, vegetables, sugar, biomass, and coal Physicochemical aspects of sludge drying Life-cycle assessment of drying systems Covering commonly encountered dryers as well as innovative dryers with future potential, the Handbook of Industrial Drying, Fourth Edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and cost-effectiveness.
Publisher: CRC Press
ISBN: 1466596651
Category : Technology & Engineering
Languages : en
Pages : 1350
Book Description
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations. New to the Fourth Edition: Computational fluid dynamic simulation Solar, impingement, and pulse combustion drying Drying of fruits, vegetables, sugar, biomass, and coal Physicochemical aspects of sludge drying Life-cycle assessment of drying systems Covering commonly encountered dryers as well as innovative dryers with future potential, the Handbook of Industrial Drying, Fourth Edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and cost-effectiveness.
Fossil Energy Update
Author:
Publisher:
ISBN:
Category : Fossil fuels
Languages : en
Pages : 980
Book Description
Publisher:
ISBN:
Category : Fossil fuels
Languages : en
Pages : 980
Book Description
Handbook of Industrial Drying, Second Edition, Revised and Expanded
Author: A. S. Mujumdar
Publisher: CRC Press
ISBN: 9780824789961
Category : Science
Languages : en
Pages : 768
Book Description
Fundamental aspects, drying in various industrial sectors: drying of solids, experimental techniques, basic process calculations, transportproperties in the drying solids, rotary drying, horizontal vacuum rotary dryers, fluidized bed drying drum dryers, industrial spray drying, freeze drying, microwave and dielectric drying, solar drying, spouted bed drying, impingement drying, flash drying, conveyor dryers, impinging stream dryers, infrared drying, drying of foodstuffs, agricultural products, fruits and vegetables, evaporation and spray drying in the dairy industry.
Publisher: CRC Press
ISBN: 9780824789961
Category : Science
Languages : en
Pages : 768
Book Description
Fundamental aspects, drying in various industrial sectors: drying of solids, experimental techniques, basic process calculations, transportproperties in the drying solids, rotary drying, horizontal vacuum rotary dryers, fluidized bed drying drum dryers, industrial spray drying, freeze drying, microwave and dielectric drying, solar drying, spouted bed drying, impingement drying, flash drying, conveyor dryers, impinging stream dryers, infrared drying, drying of foodstuffs, agricultural products, fruits and vegetables, evaporation and spray drying in the dairy industry.
Solar Energy Update
Author:
Publisher:
ISBN:
Category : Solar energy
Languages : en
Pages : 856
Book Description
Publisher:
ISBN:
Category : Solar energy
Languages : en
Pages : 856
Book Description
Encapsulation Technologies for Active Food Ingredients and Food Processing
Author: N.J. Zuidam
Publisher: Springer Science & Business Media
ISBN: 1441910085
Category : Technology & Engineering
Languages : en
Pages : 402
Book Description
Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
Publisher: Springer Science & Business Media
ISBN: 1441910085
Category : Technology & Engineering
Languages : en
Pages : 402
Book Description
Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
Novel and Alternative Methods in Food Processing
Author: N. Veena
Publisher: CRC Press
ISBN: 1000735176
Category : Technology & Engineering
Languages : en
Pages : 357
Book Description
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
Publisher: CRC Press
ISBN: 1000735176
Category : Technology & Engineering
Languages : en
Pages : 357
Book Description
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
Handbook of Food Engineering
Author: Dennis R. Heldman
Publisher: CRC Press
ISBN: 0429831579
Category : Science
Languages : en
Pages : 1231
Book Description
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Publisher: CRC Press
ISBN: 0429831579
Category : Science
Languages : en
Pages : 1231
Book Description
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Drying Of Loose And Particulate Materials
Author: R. B. Keey
Publisher: CRC Press
ISBN: 9780891168782
Category : Art
Languages : en
Pages : 518
Book Description
This work furnishes students and practising engineers with a guide to the principles of industrial drying of particulate and loose solids and with advice on improved design procedures. The book focuses on those processes considered by the author to be the most effective in the current field.
Publisher: CRC Press
ISBN: 9780891168782
Category : Art
Languages : en
Pages : 518
Book Description
This work furnishes students and practising engineers with a guide to the principles of industrial drying of particulate and loose solids and with advice on improved design procedures. The book focuses on those processes considered by the author to be the most effective in the current field.