Advanced Drying Technologies for Foods

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.

About the Author

Arun S. Mujumdar is adjunct professor at McGill University, Montreal, and Western University, London, Canada. He earned his B.Chem.Eng with distinction from the Institute of Chemical Technology, Mumbai, India, and his M.Eng and Ph.D from McGill University. He is the founder/program chairman of the International Drying Symposium series. His work has been featured in over 500 refereed publications. He has authored two books, edited over 60 books, and currently serves as the editor-in-chief of Drying Technology—An International Journal. He is the recipient of numerous international awards including Doctor Honoris Causa from Lodz Technical University, Poland and the University of Lyon, France. In 2014 he received the prestigious National Award for International Cooperation in Science and Technology from the Government of China. Dr. Hong-Wei Xiao is an associate professor and Ph.D advisor at College of Engineering in China Agricultural University (CAU). He obtained his Bachelor and Doctoral degree of Agricultural Engineering from CAU in 2005 and 2010, respectively. Dr. Xiao’s research focuses on developing innovative drying, blanching and osmotic dehydration technologies and equipments for agricultural products and food. Dr. Xiao has published more than 70 papers in the journals such as Drying Technology, Food Chemistry, Journal of Food Engineering, Food and Bioproducts Processing, LWT-Food Science and Technology, 6 book chapters in 5international books; obtained 27 China patents. His works have been cited more than 1400 times with 24 as his h-index according to Google scholar citations statistics.