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About The Author

Prabhat K. Nema
Prabhat K. Nema Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management NIFTEM, Kundli, Haryana, India

Barjinder Pal Kaur
Barjinder Pal Kaur Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management NIFTEM, Kundli, Haryana, India

Arun S. Mujumdar
Arun S. Mujumdar Department of Bioresources Engineering McGill University, Montreal, Quebec Canada H3A 2A7

About The Book

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 s; the first is dedicated to fundamental principles and basic terminology of drying followed by s 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 s cover a comprehensive review of the latest developments in different drying technologies and locating the trends in future research and development. These s 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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  1. Start Pages

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  2. Fundamentals of Drying


    Barjinder Pal Kaur, Vijay Singh Sharanagat and Prabhat K. Nema
    1 - 22 (22 Pages)
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  3. Classification and Selection of Industrial Dryers


    Arun S. Mujumdar
    23 - 36 (14 Pages)
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  4. Osmotic Dehydration: Applications and Recent Advances


    Navin K. Rastogi, Sachin R. Adsare, Dugeshwar Karley, K.S.M.S. Raghavarao and K. Niranjan
    37 - 78 (42 Pages)
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  5. Spray Drying


    M. Amdadul Haque, Yakindra Prasad Timilsena and Benu Adhikari
    79 - 106 (28 Pages)
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  6. Microwave Drying of Foods: Principles and Prospects


    G.P. Sharma, R.C. Verma and S.K. Jain
    107 - 120 (14 Pages)
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  7. Microwave Assisted Hybrid Drying of Food and Agricultural Materials


    Deepika S. and P.P. Sutar
    121 - 154 (34 Pages)
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  8. Superheated Steam Drying


    S.V. Jangam and A.S. Mujumdar
    155 - 170 (16 Pages)
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  9. Heat Pump Drying


    Uma Sankar Pal
    171 - 206 (36 Pages)
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  10. Grain Drying Theory, Practices and Developments


    Debabandya Mohapatra
    207 - 242 (36 Pages)
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  11. 10 

    Solar Drying


    Punyadarshini Punam Tripathy
    243 - 264 (22 Pages)
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  12. 11 

    Solar Tunnel Dryer: An Energizing Drying Technology


    Narendra S. Rathore and N.L. Panwar
    265 - 278 (14 Pages)
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  13. 12 

    Impingement Drying: Applications and Future Trends


    Hong-Wei Xiao and Arun S. Mujumdar
    279 - 300 (22 Pages)
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  14. 13 

    Modeling of Drying


    Shivmurti Srivastav
    301 - 318 (18 Pages)
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  15. 14 

    Computational Modeling Techniques for Drying of Food Products


    R. Gopirajah, S. Parthasarathi and C. Anandharamakrishnan
    319 - 346 (28 Pages)
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  16. 15 

    Advances in Food Drying


    S.V. Jangam and A.S. Mujumdar
    347 - 362 (16 Pages)
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