By Xiao Dong Chen, Arun S. Mujumdar
Drying is of primary significance in such a lot sectors of meals processing. This quantity presents an up to the moment account of the entire significant drying applied sciences hired within the foodstuff and their underlying medical ideas and results. quite a few gear designs are categorised and defined. The influence of drying on nutrients houses is roofed, and the micro-structural alterations as a result of the method are tested, highlighting their usefulness in strategy research and nutrients layout. Key equipment for assessing nutrition homes of dried items are defined, and pre-concentration and drying keep an eye on thoughts are reviewed. Thermal dangers and fire/explosion detection and prevention for dryers are mentioned. the place acceptable, pattern calculations are incorporated for engineers and technologists to follow.The e-book is directed at foodstuff scientists and technologists in and study, foodstuff engineers and drying gear brands.
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Additional resources for Drying Technologies in Food Processing
The boiling would have gelatinised the starch granules which resided in the cells in discrete locations, and they would have become mixed and somewhat dissolved in water (forming a ‘mushy’ zone) that may retard water removal. On the other hand, the CHEN: “chen_c001” — 2008/4/30 — 13:47 — page 14 — #14 Food drying fundamentals (a) Fig. 13 15 (b) ESEM images of (a) the fresh cut sample and (b) the pre-boiled sample of apple tissue. (a) (b) Fig. D. L. Chiu). 15. , 2006). 3 Shrinkage and densities Shrinkage is a phenomenon which is expected of drying of food materials such as fruits and vegetables.
More in-depth understanding of the drying process is shown in a later section: Diffusion theory of drying. 3 PHYSICAL PROPERTIES OF FOODS In general, the physical properties of foods, which can be interactive with the drying operations, are the mechanical, thermal, electrical and optical properties. ; structured foods – structure occurs as a result of processing, such as dairy products, bread, confectionery etc. Drying alters food structure or even creates new food structures. 1 The scales of interest As mentioned earlier, drying also creates a new micro-structure and the spatial distribution of the micro-structure characteristics is important in texture perception of the products and CHEN: “chen_c001” — 2008/4/30 — 13:47 — page 8 — #8 Food drying fundamentals (a) 9 (b) Fig.
K has the unit of W m−1 K−1 . k is obviously composition dependent and is also dependent on temperature. In general it increases as temperature increases. 0259 W m−1 K−1 . CHEN: “chen_c001” — 2008/4/30 — 13:47 — page 21 — #21 22 Drying Technologies in Food Processing Heat flux lines Isotherms n T + ∆T T − ∆T Fig. D. Chen). 44) The conductivity of food materials is a unique topic to food engineering. The food usually consists of fat, protein, mineral, moisture and air components, and other minor components like volatiles.
Drying Technologies in Food Processing by Xiao Dong Chen, Arun S. Mujumdar
Categories: Food Science