Advanced Drying Technologies Second Edition

Author: Tadeusz Kudra
Publisher: CRC Press
ISBN: 9781420073898
Format: PDF, Docs
Download Now
Presents Drying Breakthroughs for an Array of Materials Despite being one of the oldest, most energy-intensive unit operations, industrial drying is perhaps the least scrutinized technique at the microscopic level. Yet in the wake of today’s global energy crisis, drying research and development is on the rise. Following in the footsteps of the widely read first edition, Advanced Drying Technologies, Second Edition is the direct outcome of the recent phenomenal growth in drying literature and new drying hardware. This edition provides an evaluative overview of new and emerging drying technologies, while placing greater emphasis on making the drying process more energy efficient in the green age. Draws on the Authors’ 60+ Years of Combined Experience Fueled by the current energy crisis and growing consumer demand for improved quality products, this thoroughly updated resource addresses cutting-edge drying technologies for numerous materials such as high-valued, heat-sensitive pharmaceuticals, nutraceuticals, and some foods. It also introduces innovative techniques, such as heat-pump drying of foods, which allow both industrial practice and research and development projects to save energy, reduce carbon footprints, and thus improve the bottom line. Four New Chapters: Spray-Freeze-Drying Fry Drying Refractance Window Drying Mechanical Thermal Expression Requiring no prior knowledge of chemical engineering, this single-source reference should assist researchers in turning the laboratory curiosities of today into the revolutionary novel drying technologies of tomorrow.

Advanced Drying Technologies

Author: Tadeusz Kudra
Publisher: CRC Press
ISBN: 9781420026887
Format: PDF, ePub, Docs
Download Now
"Presents the most recent breakthroughs in thermal dehydration, drying, and dewatering. Emphasizes emerging equipment, innovative techniques, and cost-effective strategies for a variety of industrial and agricultural applications. Offers classification and selection criteria for new and advanced drying systems."

Handbook of Industrial Drying Fourth Edition

Author: Arun S. Mujumdar
Publisher: CRC Press
ISBN: 146659666X
Format: PDF, ePub, Mobi
Download Now
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations. New to the Fourth Edition: Computational fluid dynamic simulation Solar, impingement, and pulse combustion drying Drying of fruits, vegetables, sugar, biomass, and coal Physicochemical aspects of sludge drying Life-cycle assessment of drying systems Covering commonly encountered dryers as well as innovative dryers with future potential, the Handbook of Industrial Drying, Fourth Edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and cost-effectiveness.

Soap Manufacturing Technology

Author: Luis Spitz
Publisher: Elsevier
ISBN: 1630670669
Format: PDF, ePub, Mobi
Download Now
Soap Manufacturing Technology, Second Edition, is the most authoritative and up-to-date book on soap technology available today. Editor and contributing author Luis Spitz leads a world-renowned team in providing comprehensive information on all components of soap manufacturing including formulation, performance evaluation, cleansing systems, and more. This new edition includes two new chapters, Integrated Saponification and Drying Systems and Laundry Bars, and the others are completely revised and updated. Includes new chapters and figures, tables, and text updated from the first edition Serves as a technical reference book ideal for both experienced and beginning soap producers and suppliers Provides an overview of the AOCS methods used for the evaluation of soap and soap products Includes two new chapters on Integrated Saponification and Drying Systems and Laundry Bars

Advances in Heat Pump Assisted Drying Technology

Author: Vasile Minea
Publisher: CRC Press
ISBN: 1498735002
Format: PDF, ePub, Docs
Download Now
Drying of solids is one of the most common, complex, and energy-intensive industrial processes. Conventional dryers offer limited opportunities to increase energy efficiency. Heat pump dryers are more energy and cost effective, as they can recycle drying thermal energy and reduce CO2, particulate, and VOC emissions due to drying. This book provides an introduction to the technology and current best practices and aims to increase the successful industrial implementation of heat pump- assisted dryers. It enables the reader to engage confidently with the technology and provides a wealth of information on theories, current practices, and future directions of the technology. It emphasizes several new design concepts and operating and control strategies, which can be applied to improve the economic and environmental efficiency of the drying process. It answers questions about risks, advantages vs. disadvantages, and impediments and offers solutions to current problems. Discusses heat pump technology in general and its present and future challenges. Describes interesting and promising innovations in drying food, agricultural, and wood products with various heat pump technologies. Treats several technical aspects, from modeling and simulation of drying processes to industrial applications. Emphasizes new design concepts and operating and control strategies to improve the efficiency of the drying process.

The Microwave Processing of Foods

Author: Marc Regier
Publisher: Woodhead Publishing
ISBN: 0081005318
Format: PDF, ePub, Mobi
Download Now
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Food Processing Technology

Author: P J Fellows
Publisher: Woodhead Publishing
ISBN: 0081005237
Format: PDF, ePub
Download Now
Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Food Process Engineering and Technology

Author: Zeki Berk
Publisher: Academic Press
ISBN: 0128120541
Format: PDF, Docs
Download Now
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Emerging Technologies for Food Processing

Author: Da-Wen Sun
Publisher: Elsevier
ISBN: 0124104819
Format: PDF, Kindle
Download Now
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization