Drying Technology in Food Processing: Volume 10: Unit Operations and Processing Equipment in the Food Industry

Drying Technology in Food Processing, Volume 10 in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, Drying basics , Different dryers in the food industry , Application of drying in the food industry , and Design, control and efficiency of dryers, all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment to drying unit operations.

Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.