Drying technologies in food processing / edited by Xiao Dong Chen, Arun S. Mujumdar.

Includes bibliographical references and index.

Food drying fundamentals / Xiao Dong Chen -- Water activity in food processing and preservation / Bhesh R. Bhandari and Benu P. Adhikari -- Biological changes during food drying processes / Xiao Dong Chen and Kamlesh C. Patel -- Spray drying of food materials - process and product characteristics / Bhesh R. Bhandari, Kamlesh C. Patel and Xiao Dong Chen -- Low-pressure superheated steam drying of food products / Sakamon Devahastin and Peamsuk Suvarnakuta -- Heat pump-assisted drying -- Raisul Islam and Arun S. Mujumdar -- Freeze and vacuum drying of foods / Cristina Ratti -- Post-drying aspects for meat and horticultural products / Mohammad Shafiur Rahman -- Food drier process control / Brent R. Young -- Fire and explosion protection in food driers / Xiao Dong Chen.

"This volume provides an up-to-date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered and the microstructural 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 in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers."--BOOK JACKET.