Intermittent and Nonstationary Drying Technologies: Principles and Applications

✍ Scribed by Azharul Karim, Chung-Lim Law

• Publisher: CRC Press
• Year: 2017
• Tongue: English
• Leaves: 261
• Series: Advances in Drying Science and Technology
• Edition: 1
• Category: Library

✦ Synopsis

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:

✦ Table of Contents

Content: Cover
Half Title
Series Page
Title Page
Copyright Page
Table of Contents
Preface
Series Preface
Series Editor
Editors
Contributors
Chapter 1: Developments in Intermittent and Non-Stationary Drying Technologies
1.1 Introduction. 1.2 Use of Intermittency for Better Product Quality 1.3 Use of Intermittency for Reducing Energy
1.3.1 Intermittency in Fluidized Bed Dryers
1.3.2 Intermittency in Heat Pump Drying
1.3.3 Intermittent Microwave Drying
1.3.4 Variable Pressure Methods. 1.4 Flipping of Drying Object-A New Concept 1.5 Concluding Remarks
References
Chapter 2: Effect of Periodic Drying on Energy Utilization, Product Quality, and Drying Time
2.1 Introduction
2.2 Convective Drying Method
2.3 Intermittent Drying
2.4 Quality of Dried Food. 2.5 Effect of Intermittent Drying on Quality of the Product 2.6 Effect of Intermittent Drying on Drying Time
2.7 Effect of Intermittent Drying on Energy Utilization
2.8 Conclusion
References. Chapter 3: Conventional and Intermittent Food Drying Processes and the Effect on Food Quality 3.1 Introduction: Background and Intermittency
3.2 Intermittent Dryers
3.2.1 Conventional Intermittent Dryers
3.2.2 Fluidized Bed Dryers
3.2.2.1 Pulsed Fluidized Bed Dryers.

✦ Subjects

Food -- Drying.;TECHNOLOGY & ENGINEERING -- Food Science.