Search results for: advanced-drying-technologies

Advanced Drying Technologies Second Edition

Author : Tadeusz Kudra
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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 for Foods

Author : Arun S Mujumdar
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The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development. Features: Provides critical reviews of advanced drying technologies Discusses the merits and limitations of a variety of food drying technologies Explains drying kinetics, energy consumption and quality of food products Reviews the principles and recent applications of superheated steam drying The first four chapters deal with recent developments in field-assisted drying technologies. These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying, for example, microwave drying, radio frequency drying, electrohydrodynamic drying, and infrared radiation drying. The remainder of this book covers a wide assortment of recently developed technologies, which include pulse drying, swell drying, impinging stream drying, and selected advances in spray drying. The final chapter includes some innovative technologies which are gaining ground and are covered in depth in a number of review articles and handbooks, and hence covered briefly in the interest completeness. This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.

Drying and Energy Technologies

Author : J.M.P.Q. Delgado
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This book provides a comprehensive overview of essential topics related to conventional and advanced drying and energy technologies, especially motivated by increased industry and academic interest. The main topics discussed are: theory and applications of drying, emerging topics in drying technology, innovations and trends in drying, thermo-hydro-chemical-mechanical behaviors of porous materials in drying, and drying equipment and energy. Since the topics covered are inter-and multi-disciplinary, the book offers an excellent source of information for engineers, energy specialists, scientists, researchers, graduate students, and leaders of industrial companies. This book is divided into several chapters focusing on the engineering, science and technology applied in essential industrial processes used for raw materials and products.

Food Drying Science and Technology

Author : Yiu H. Hui
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A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.

Drying Technologies in Food Processing

Author : Xiao Dong Chen
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Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Conventional and Advanced Food Processing Technologies

Author : Suvendu Bhattacharya
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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Drying Technologies for Foods

Author : Bariinder Pal Kaur:
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The second part comprises of 14 chapters presenting comprehensive yet concise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This volume also covers recent technologies and trends in medicinal herb, fruit leather and protein drying as well as packaging of dehydrated foods. The mechanism of deliquescence and caking process involved in drying of foods, effect of drying on functional properties of foods have been added. Different control and safety systems required to improve dryer operation and efficiency and different approaches such as ANN and computer vision that can be used for modeling the drying process are also discussed. Each of the invited contributors in this book has worked extensively in the respective area of drying technology and hence their strong experience in the form of peer reviewed chapter will benefit the readers. Chapter are written in a very easily 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 in detail to assist researchers and scientists for clear understanding of different types of drying techniques.

Introduction to Advanced Food Process Engineering

Author : Jatindra Kumar Sahu
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Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.

Industrial Combustion Pollution and Control

Author : Jr., Charles E. Baukal
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This reference overflows with an abundance of experimental techniques, simulation strategies, and practical applications useful in the control of pollutants generated by combustion processes in the metals, minerals, chemical, petrochemical, waste, incineration, paper, glass, and foods industries. The book assists engineers as they attempt to meet e

Clean Electricity Through Advanced Coal Technologies

Author : Nicholas P Cheremisinoff
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Coal power is a major cause of air pollution and global warming and has resulted in the release of toxic heavy metals and radionuclides, which place communities at risk for long-term health problems. However, coal-fired power plants also currently fuel 41% of global electricity. Clean Electricity Through Advanced Coal Technologies discusses the environmental issues caused by coal power, such as air pollution, greenhouse gas emissions and toxic solid wastes. This volume focuses on increasingly prevalent newer generation technologies with smaller environmental footprints than the existing coal-fired infrastructure throughout most of the world. These technologies include fluidized-bed combustion and gasification. It also provides an overview of carbon capture and sequestration technologies and closely examines the 2008 Kingston TVA spill, the largest fly ash release ever to have occurred in the United States. Each volume of the Handbook of Pollution Prevention and Cleaner Production covers manufacturing technologies, waste management, pollution issues, methods for estimating and reporting emissions, treatment and control techniques, worker and community health risks, cost data for pollution management, and cleaner production and prevention options. Discusses the environmental impact of coal power, including air pollution, greenhouse gas emissions and solid toxic wastes Focuses on newer coal technologies with smaller environmental footprints than existing infrastructure Provides an overview of carbon capture and sequestration technologies

Technical Assessment of Advanced Cooling Technologies in the Current Market

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Drying Technology in Agriculture and Food Sciences

Author : Arun S. Mujumdar
File Size : 25.74 MB
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Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.

Tropical Fruits Newsletter June 1999

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Drying in the Dairy Industry

Author : Cécile Le Floch-Fouéré
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With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.

Insecticides Design Using Advanced Technologies

Author : Isaac Ishaaya
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Among the highlights of this book are the use of nanotechnology to increase potency of available insecticides, the use of genetic engineering techniques for controlling insect pests, the development of novel insecticides that bind to unique biochemical receptors, the exploration of natural products as a source for environmentally acceptable insecticides, and the use of insect genomics and cell lines for determining biological and biochemical modes of action of new insecticides.

Sixth Annual Coal Preparation Utilization and Environmental Control Contractors Conference August 6 9 1990 Westin William Penn Hotel Pittsburgh Pennsylvania

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A conference was held on coal preparation, utilization and environmental control. Topics included: combustion of fuel slurries; combustor performance; desulfurization chemically and by biodegradation; coal cleaning; pollution control of sulfur oxides and nitrogen oxides; particulate control; and flue gas desulfurization. Individual projects are processed separately for the databases. (CBS).

Industrial Drying of Foods

Author : Christopher G.J. Baker
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Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

Kirk Othmer Encyclopedia of Chemical Technology Volume 9

Author : Kirk-Othmer
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The Kirk-Othmer Encyclopedia of Chemical Technology presents a wide scope of articles on chemical substances, their manufacturing and uses, industrial processes, unit operations in chemical engineering, and on fundamentals and scientific subjects related to the field. The Fifth Edition of the encyclopedia is built on the solid foundation of the previous editions and also reflects advances of the 21st century.

Innovation in the Indian Power Sector Technologies and Approaches

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Potential for Industrial Energy Efficiency Improvement in the Long Term

Author : J. de Beer
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This book does not give a prediction of what the efficiency will be of the energy use of industrial processes in the future. However, it does give an exploration of limits to the efficiency of current processes and an indication of what might be achieved if new technologies can be developed. At the Department of Science, Technology and Society of Utrecht University research had been done to the opportunities for improvement of the energy efficiency in the short term since the 1980's. This had resulted in a comprehensive database on energy efficient measures. This database and a possible application are described in Chapter 3 of this book. The use of the database induced new research themes around efficiency improvement, e.g. concerning barriers for implementation of measures. It was around 1993 that I did a preliminary study to the potential for efficiency improvement in the long term. Historical analysis had shown us that the short term potential stayed constant over the years. It seemed to be replenished by the introduction of new technologies. This lead to the question whether there are limits to the efficiency, taking into account both thermodynamic considerations and ideas on the development and dissemination of new technologies.