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001			9780367262037
003			FlBoTFG
005			20220724194508.0
006			m o d
007			cr cnu---unuuu
008			190624s2019 flu ob 000 0 eng d
040			_aOCoLC-P _beng _erda _epn _cOCoLC-P
020			_a9780367262037 _q(electronic bk.)
020			_a0367262037 _q(electronic bk.)
020			_z9781138584907
020			_z1138584908
020			_a9781000012316 _q(electronic bk. : EPUB)
020			_a100001231X _q(electronic bk. : EPUB)
020			_a9781000005493 _q(electronic bk. : PDF)
020			_a1000005496 _q(electronic bk. : PDF)
020			_a9781000018837 _q(electronic bk. : Mobipocket)
020			_a1000018830 _q(electronic bk. : Mobipocket)
035			_a(OCoLC)1105557675 _z(OCoLC)1105558682 _z(OCoLC)1105894398
035			_a(OCoLC-P)1105557675
050		4	_aTP371.5 _b.A3745 2019eb
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a664/.028 _223
245	0	0	_aAdvanced drying technologies for foods / _c[edited by] Arun S. Mujumdar, Hong-Wei Xiao.
264		1	_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c2019.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
520			_aThe 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.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFood _xDrying.
650		0	_aFood _xPreservation.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science _2bisacsh
700	1		_aMujumdar, Arun S.
700	1		_aXiao, Hong-Wei.
856	4	0	_3Read Online _uhttps://www.taylorfrancis.com/books/9780367262037
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942			_2lcc _cEBK
999			_c18280 _d18280