Intermittent and Nonstationary Drying Technologies: Principles and Applications

ISBN-13: 9781138746299 / Angielski / Miękka / 2017 / 244 str.

Azharul Karim; Chung-Lim Law

Opis

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality, relationship among intermittency of drying, microstructural changes, and food quality, microwave assisted pulsed fluidized and spouted bed drying, and cellular level water distribution. Aimed at food engineers, chemical product engineers, pharmaceutical engineers and technologists, plant design engineers, and researchers and students in these areas, this useful reference helps readers:

Spis treści

Developments in Intermittent and Nonstationary Drying Technologies. Effect of Periodic Drying on Energy Utilization, Product Quality and Drying Time. Conventional and Intermittent Food Drying Processes and the Effect on Food Quality. Influence of Process Parameters Variation on Hybrid Nonstationary Drying. Effects of Process Conditions of Intermittent Drying on Quality of Food Materials. Relationship between Intermittency of Drying, Microstructural Changes, and Food Quality. Microwave Assisted Pulsed Fluidized and Spouted Bed Drying. Mathematical Modeling of Intermittent Drying. Cellular Level Water Distribution and Its Investigation Techniques. Multiscale Modelling in Intermittent Drying