Thermal Food Engineering Operations. NITIN KUMAR

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СКАЧАТЬ Fluidized Bed Drying: Recent Developments and Applications 7.1 Introduction 7.2 Principle and Design Considerations of Fluidized Bed Dryer 7.3 Design Alterations for Improved Fluidization Capacity 7.4 Energy Consumption in Fluidized Bed Drying 7.5 Effect of Fluidized Bed Drying on the Quality 7.6 Applications of Fluidized Bed Drying 7.7 Concluding Remarks References

      12  8 Dehumidifier Assisted Drying: Recent Developments 8.1 Introduction 8.2 Absorbent Air Dryer 8.3 Heat Pump–Assisted Dehumidifier Dryer 8.4 Applications of Dehumidifier-Assisted Dryers in Agriculture and Food Processing 8.5 Concluding Remarks References

      13  9 Refractance Window Drying: Principles and Applications 9.1 Introduction 9.2 Refractance Window Drying System 9.3 Heat Transfer and Drying Kinetics 9.4 Effect of Process Parameters on Drying 9.5 Comparison of Refractance Window Dryer with Other Types of Dryers 9.6 Effect of Refractance Window Drying on Quality of Food Products 9.7 Applications of Refractance Window Drying in Food and Agriculture 9.8 Advantages and Limitations of Refractance Window Dryer 9.9 Recent Developments in Refractance Window Drying 9.10 Conclusion and Future Prospects References

      14  10 Ohmic Heating: Principles and Applications 10.1 Introduction 10.2 Basic Principles 10.3 Process Parameters 10.4 Equipment Design 10.5 Application 10.6 Effect of Ohmic Heating on Quality Characteristics of Food Products 10.7 Advantages of Ohmic Heating 10.8 Disadvantages of Ohmic Heating 10.9 Conclusions References

      15  11 Microwave Food Processing: Principles and Applications 11.1 Introduction 11.2 Principles of Microwave Heating 11.3 Applications References

      16  12 Infrared Radiation: Principles and Applications in Food Processing 12.1 Introduction 12.2 Mechanism of Heat Transfer 12.3 Factors Affecting the Absorption of Energy 12.4 Applications of IR in Food Processing 12.5 IR-Assisted Hybrid Drying Technologies 12.6 Conclusion References

      17  13 Radiofrequency Heating 13.1 Introduction 13.2 History of RF Heating 13.3 Principles and Equipment 13.4 Applications in Food Processing 13.5 Technological Constraints, Health Hazards, and Safety Aspects 13.6 Commercialization Aspects and Future Trends 13.7 Conclusions References

      18  14 Quality, Food Safety and Role of Technology in Food Industry 14.1 Introduction 14.2 Future Trends in Quality and Food Safety 14.3 Conclusion References

      19  Index

      20  Also of Interest

      21  Wiley End User License Agreement

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