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Drying Technologies for Foods. Fundamentals and Applications
Language: English
Published by New India Publishing Agency, New Delhi, 2015
ISBN 10: 9383305843 ISBN 13: 9789383305841
Seller: Literary Cat Books, Machynlleth, Powys, WALES, United Kingdom
Association Member: IOBA
Seller rating 4 out of 5 stars
First Edition
Original Boards. Condition: New. Dust Jacket Condition: New dust. First Edition. In original shrinkwrap. ; Octavo; 374 pages.
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Drying Technologies for Foods Fundamenta
Language: English
Published by New India Publishing Agency, 2016
ISBN 10: 9385516396 ISBN 13: 9789385516399
Condition: New. pp. 332.
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Drying Technologies for Foods
Language: English
Published by New India Publishing Agency, 2015
ISBN 10: 9383305843 ISBN 13: 9789383305841
Condition: New. pp. 374.
-
Drying Technologies for Foods Fundamenta
Language: English
Published by New India Publishing Agency, 2016
ISBN 10: 9385516396 ISBN 13: 9789385516399
Condition: New. pp. 332.
-
Drying Technologies for Foods
Language: English
Published by New India Publishing Agency, 2015
ISBN 10: 9383305843 ISBN 13: 9789383305841
Condition: New. pp. 374 Figures.
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Drying Technologies for Foods Fundamenta
Language: English
Published by New India Publishing Agency, 2016
ISBN 10: 9385516396 ISBN 13: 9789385516399
Condition: New. pp. 332.
-
Drying Technologies for Foods
Language: English
Published by New India Publishing Agency, 2015
ISBN 10: 9383305843 ISBN 13: 9789383305841
Condition: New. pp. 374.
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Hardcover. Condition: New. ISBN:9789387973138.
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Hardcover. Condition: New. ISBN:9789385516399.
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Hardcover. Condition: New. ISBN:9789383305841.
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Hardcover. Condition: New. ISBN:9789386546838.
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Drying Technologies for Foods: Fundamentals and Applications: Part-II
Language: English
Published by New India Publishing Agency, 2016
ISBN 10: 9385516396 ISBN 13: 9789385516399
Hardcover. Condition: As New. Contents: 1. Vacuum drying of foods/Debabandya Mohapatra. 2. Refractance window drying system/Shrikant Baslingappa Swami. 3. Fruit leathers/Azam S.M. Roknul, Min Zhang, Arun S. Mujumdar. 4. Recent technologies and trends in medicinal herb drying/Long Xie, A.S. Mujumdar, Hong-Wei Xiao, Zhen-Jiang Gao. 5. Drying of proteins/Jalal Dehghannya, Elham Azarpazhooh, Enayat-Allah Naghavi and Arun S. Mujumdar. 6.Thermal energy storage assisted solar dryers/Barjinder Pal Kaur and Prabhat K. Nema. 7. Supercritical drying/Siddhartha Singha and Prabhat K. Nema. 8. Functional properties of spray dried fruit and vegetable powders/Rupesh S. Chavan and Onkar Babar. 9. Antioxidants in dried food products/C.L. Hii, S.P. Ong and A.S. Menon. 10.Sorption isotherm technique for studying deliquescence and caking phenomena in foods/Shilpa Soni, U.S. Shivhare and Santanu Basu. 11.Control and safety measures in food dryers/Akash Pare and Sunil C.K.12.Recent advances in packaging of dried and dehydrated foods/Tanweer Alam, Nitya Sharma, Aastha Bhardwaj and Alok Jha. 13. ANN Principles and applications in modeling and control of food dryers/Mortaza Aghbashlo and Soleiman Hosseinpour. 14. Principles, applications and prospects of computer vision in food drying/Soleiman Hosseinpour and Mortaza Aghbashlo. This book part 2 is one more effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 14 chapters; which present comprehensive yet concise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This book also covers recent technologies and trends in medicinal herb, fruit leather and protein drying as well as packaging of dehydrated foods. The mechanism of deliquescence and caking process involved in drying of foods, effect of drying on functional properties of foods have been added. Different control and safety systems required to improve dryer operation and efficiency and different approaches such as ANN and computer vision that can be used for modelling the drying process are also discussed. These chapters are prepared considering the convenience of understanding concepts and aspects of the topics especially by undergraduate and post graduate students as well as by faculty for teaching purposes. There are extensive references to earlier work as well as to recent publications to facilitate the researchers and scientists for their better understanding of the research area. Each of the invited contributors in this book has worked extensively in the respective area of drying technology and hence their strong experience in the form of chapter will benefit the readers.
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Drying Technologies for Foods: Fundamentals and Applications
Language: English
Published by New India Publishing Agency, 2015
ISBN 10: 9383305843 ISBN 13: 9789383305841
First Edition
Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. Contents: 1. Fundamentals of drying/Barjinder Pal Kaur, Vijay Singh Sharanagat and Prabhat K. Nema. 2. Classification and selection of industrial dryers/Arun S. Mujumdar. 3. Osmotic dehydration: applications and recent advances/Navin K. Rastogi, Sachin R. Adsare, Dugeshwar Karley, K.S.M.S. Raghavarao and K. Niranjan. 4. Spray drying/M. Amdadul Haque,Yakindra Prasad Timilsena and Benu Adhikari. 5. Microwave drying of foods: principles and prospects/G.P. Sharma, R.C. Verma and S.K. Jain. 6. Microwave assisted hybrid drying of food and agricultural materials/Deepika S. and P.P. Sutar. 7. Superheated steam dying/S.V. Jangam and Arun S. Mujumdar. 8. Heat pump drying/Uma Sankar Pal. 9. Grain drying theory, practices and developments/Debabandya Mohapatra. 10. Solar drying/Punyadarshini Punam Tripathy. 11. Solar tunnel dryer: an energizing drying technology/Narendra S. Rathore and N. L. Panwar. 12. Impingement drying: applications and future trends/Hong-Wei Xiao and Arun S. Mujumdar. 13. Modeling of drying/Shivmurti Srivastav. 14. Computational modeling techniques for drying of food products/R. Gopirajah, S. Parthasarathi and C. Anandharamakrishnan. 15. Advances in food drying/S.V. Jangam and Arun S. Mujumdar. This book is an effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 15 chapters; the first chapter is dedicated to fundamental principles and basic terminology of drying followed by chapters offering a detailed description of different drying techniques and their applications. The challenge of developing advanced drying techniques for the food industry is followed in line with the demand for enhanced food quality and safety. Therefore, further chapters cover a comprehensive review of the latest developments in different drying technologies and locating the trends in future research and development. These chapters are written in a very easy to read and understandable language containing clear explanation of every concept and aspect of the same which can be used by undergraduate and graduate students as well as by faculty for teaching purposes. Recent literature is also compiled and discussed to assist researchers and scientists for clear understanding of the concepts in greater detail behind different types of drying techniques. The contributors in this book have worked extensively in respective areas of drying technology and their strong experience will greatly benefit the readers.
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Drying Technologies for Foods: Part-I
Language: English
Published by New India Publishing Agency, 2015
ISBN 10: 8119072863 ISBN 13: 9788119072866
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Drying Technologies for Foods: Part-III
Language: English
Published by New India Publishing Agency, 2020
ISBN 10: 811907288X ISBN 13: 9788119072880
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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DRYING TECHNOLOGIES FOR FOODS: PART
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New.
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Drying Technologies for Foods: Fundamentals & Applications: Part II (Co-Published With CRC Press,UK)
Language: English
Published by New India Publishing Agency, 2016
ISBN 10: 8119072871 ISBN 13: 9788119072873
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 2016. paperback. . . . . .
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Drying Technologies for Foods: Fundamentals & Applications: Part III(Co-Published With CRC Press,UK): Fundamentals And Applications: Part III
Language: English
Published by New India Publishing Agency, 2020
ISBN 10: 811907288X ISBN 13: 9788119072880
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 2020. paperback. . . . . .
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Condition: New.
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DRYING TECHNOLOGIES FOR FOODS: FUNDAMENTALS AND APPLICATIONS
Language: English
Published by Taylor & Francis Group, 2018
ISBN 10: 1138733083 ISBN 13: 9781138733084
Condition: New.
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Drying Technologies for Foods: PartII Fundamentals & Applications
Language: English
Published by MPNPA New India Publishing Agency NIPA, 2016
ISBN 10: 8119072871 ISBN 13: 9788119072873
Paperback. Condition: Brand New. 332 pages. 0.94x9.02x5.98 inches. In Stock.
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Drying Technologies for Foods: PartIII Fundamentals & Applications
Language: English
Published by MPNPA New India Publishing Agency NIPA, 2020
ISBN 10: 811907288X ISBN 13: 9788119072880
Paperback. Condition: Brand New. 378 pages. 1.10x9.02x5.98 inches. In Stock.
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Drying Technologies for Foods: PartI Fundamentals & Applications
Language: English
Published by MPNPA New India Publishing Agency NIPA, 2015
ISBN 10: 8119072863 ISBN 13: 9788119072866
Paperback. Condition: Brand New. 374 pages. 1.06x9.02x5.98 inches. In Stock.
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DRYING TECHNOLOGIES FOR FOODS: FUNDAMENTALS AND APPLICATIONS
Language: English
Published by Taylor & Francis Group, 2018
ISBN 10: 1138733083 ISBN 13: 9781138733084
Condition: New.
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Drying Technologies For Foods: Fundamentals And Applications: Part III
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 123.82
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Drying Technologies For Foods: Fundamentals And Applications
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 124.38
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Condition: As New. Unread book in perfect condition.
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Condition: As New. Unread book in perfect condition.
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DRYING TECHNOLOGIES FOR FOODS: FUNDAMENTALS AND APPLICATIONS
Language: English
Published by Taylor & Francis Group, 2018
ISBN 10: 1138733083 ISBN 13: 9781138733084
Condition: New.
