Food Drying Science and Technology

Preface

1. Fundamentals of Food Dehydration
Shyam S. Sablani and M. Shafiur Rahman

• Introduction
• Mechanisms of Mass Transport
• Molecular Diffusion/Moisture Diffusivity in Foods
• Mass Transfer Coefficient
• Water Activity and Water Sorption Isotherms
• Drying Rate Curves
• Quality of Dried Products
• Nomenclature
• References

2. Unified Approach to the Analysis of the Different Drying Processes
Mohammed Farid

• Introduction
• Numerical Analysis of Moving Boundary Problems
• Quasi-Steady State Analysis for Drying of Flat Geometry (The Unified Approach)
• Model Validation against Some Experimental Measurements (Flat Geometry)
• Quasi-Steady-State Analysis for Spherical Geometry (The Unified Model)
• Theoretical Prediction of Complete Drying/Frying Time of Foods of Different Geometry Using the Unified Model
• Validity of the Unified Model for the Prediction of Drying/Frying Time of Food Materials Having Different Geometry
• Nomenclature
• Acknowledgment
• References

3. Food Dehydration and Developing Countries
Chua Kian Jon and Chou Siaw Kiang

• Introduction
• Solar Drying
• Infrared Drying
• Biomass Dryer
• Low Cost Convective Dryers
• Fluidized Bed Dryer
• Spouted Bed Dryer
• Conclusions
• References

4. Solar Assisted Drying of Foods
Aurelio Lopez-Malo and Luis Rios-Casas

• Introduction
• Food Dehydration Basis
• Solar Drying
• Types of Solar Dryers
• Air-Heating Collectors
• Effect of Drying on Food Products
• Conclusion
• Acknowledgments
• References

5. Rotary Drum Dryers
Sudhagar Mani and Shahab Sokhansanj

• Introduction
• Classifications
• Design Considerations
• Heat and Mass Transfer Model
• Residence Time Model
• Dryer Control System
• Cost Estimation
• Conclusions
• Nomenclature
• References

6. Microwave Drying
Heping Li and Hosahalli S. Ramaswamy

• Introduction
• Microwave Theory and Characteristics
• Mechanisms of Microwave Heating
• Microwave Drying
• Selection Considerations for Microwave Drying
• Microwave Drying Equipment
• Microwave Drying Applications
• Conclusions
• References

7. Far Infrared Dehydration and Processing
S. Cenkowski, S. D. Arntfield, and M. G. Scanlon

• Fundamental Laws
• Direct Radiative Heat Transfer
• Penetration Depth and Absorptivity
• IR Heat Sources
• Mathematical Modeling of IR Drying
• Benefits of IR Processing of Foods and Feeds
• Future Directions
• References

8. Vacuum Drying
Athapol Noomhorm and Imran Ahmad

• Introduction
• Mechanism of Drying Under Vacuum
• Equilibrium Moisture Content Under Vacuum
• Applications of Vacuum Drying
• Alternate Heat Sources
• Vacuum Drying Effects on Food Quality
• References

9. Spray Drying and Powder Properties
Bhesh Bhandari

• Introduction
• Principles of Dehydration of Droplets
• Components of a Spray Drying System
• Single- and Two-Stage Drying
• Thermal Efficiency
• Key Performance Indicator of Spray Dryers
• Operating Variables of Spray Dryer
• Spray Dried Powder Properties
• References

10. Heat Pump and Dehumidification Drying
C. G. Carrington

• Introduction
• Heat Pump Drying Technology
• Design of Heat Pump Dryers
• Contributions to Product Quality
• Summary
• References

11. Osmotic Dehydration of Foods
John Shi

• Introduction
• Applications of Osmotic Dehydration in Food Processing
• Major Factors of Osmotic Dehydration
• Mass Transfer Characteristics During Osmotic Dehydration
• Review of Existing Models for Osmotic Dehydration
• Future Development
• Acknowledgements
• References

12. Novel Drying Technologies
Tadeusz Kudra

• Intermittent Drying
• Drying of Liquid and Pasty Materials in a Modified Spouted Bed with Counter-Rotating Streams of Inert Particles
• Drying With Granulation
• Multispout Fluid Bed Dryer
• Pulsed Fluid-Bed Dryer
• Acknowledgments
• References

13. Vacuum Fluidized Bed Drying
B. U. Kozanoglu and J. Welti-Chanes

• Introduction
• Hydrodynamics of a Vacuum Fluidized Bed
• Drying Process in a Vacuum Fluidized Bed
• Conclusions
• Nomenclature
• References

14. Packaging and Storage of Dried Foods
Qingyue Ling and Yanyun Zhao

• Introduction
• Functions of Food Packaging
• Components of Food Packaging
• Key Factors in Dried Food Packaging and Storage
• Packaging Materials for Dried Foods
• Packaging Technologies for Dried Foods
• Storage for Dried Foods
• References

15. Food Drying Equipment and Design
P. K. Bansal and K. Y. Chung (Agnes)

• Introduction
• Solar Dryers
• Contact Dryers
• Spray Dryers
• Fluidised Bed Dryers
• Freeze Dryers
• Dielectric Dryers
• Selection Procedure of a Drying System
• Conclusion
• References

16. Freeze-Drying
Stella M. Alzamora, Fidel Vergara-Balderas, and Jorge Welti-Chanes

• Introduction
• Freeze-Drying Stages
• Heat and Mass Transfer in Freeze-Drying
• Influence of Parameters
• Components of a Freeze-Dryer
• Conclusions
• References

17. Freeze-Drying of Fruits and Vegetables: Process Variables, Quality, and Stability
Aurelio Lopez-Malo and Enrique Palou

• Introduction
• Process Conditions
• Quality and Stability
• Final Remarks
• Acknowledgments
• References

18. Freeze-Drying of Meats and Seafood
A. Valdez-Fragoso, L. D. Arguelles-Pina, O. Martinez-Garcia and H. Mujica-Paz

• Introduction
• Physical Structure
• Sensory Properties
• Stability
• Glass Transition
• Conclusions
• References

19. Specialty Foods
Daniela Bermudez-Aguirre, Maria S. Tapia, and Jorge Welti-Chanes

• Introduction
• Space Mission Foods
• Military Foods
• Foods for Special Diets
• Foods for Sports Groups
• Foods for Pets
• Other Freeze-Dried Foods
• Final Remarks
• References

20. Banana Dehydration
Krzysztof N. Waliszewski and Violeta T. Pardio

• Banana as an Industrial Commodity
• Banana Processing
• General Considerations of Dehydration
• Banana Osmotic Dehydration
• Banana Combined Drying
• Banana Solar Drying
• Banana Frying
• Banana Freeze Drying
• General Conclusions
• References

21. Drying of Mango (Mangifera Indica L.) and Mango Products
Ponciano S. Madamba

• Introduction
• Quality of Dried Mango Products
• Drying and Dehydration Systems of Fruits and Vegetables
• Optimization of Drying Processes
• Appropriate Drying Technologies
• Conclusions
• References

22. Pear Drying
Raquel de Pinho Ferreira Guine

• Introduction
• Shrinkage Characteristics
• Sorption Isotherms
• Drying Kinetics
• Moisture Diffusivity
• Commercial Drying
• Acknowledgment
• References

23. Drying of Plums
Marisa Di Matteo, Luciano Cinquanta, and Silvestro Crescitelli

• Introduction
• Plum Drying Kinetics and Modeling
• The Effect of Drying on Plums Quality
• Nomenclature
• References

24. Chili (Capsicum annuum) Drying
Rosa María Galicia-Cabrera

• Introduction
• Origin
• Taxonomy and Anatomy
• Production
• Harvesting
• Drying of Ripened Chilies
• Other Dry Chilies
• Acknowledgments
• References

25. Onion Drying
Maria Joao Barroca and Raquel de Pinho Ferreira Guine

• Introduction
• Chemical and Physical Properties
• Sorption Isotherms
• Drying Kinetics
• Commercial Drying
• References

26. Tomato Dehydration
Henry T. Sabarez

• Introduction
• The Production of Dried Tomatoes
• Tomato Drying Process
• Factors Affecting Tomato Drying
• Methods of Drying Tomatoes
• Quality of Dried Tomatoes
• Modeling the Drying Kinetics of Tomatoes
• References

27. Drying Behavior of Starches and Gels
Ferhunde Us, E. Aytunga Aryk, and Didem Uzman Lenz

• Introduction
• Sorption Isotherms of Starch
• The Drying of Starches and Gels
• Conclusions
• References

28. Deep-Fat Frying of Potatoes
Pedro Moyano and Franco Pedreschi

• Introduction
• Deep-Fat Frying of Potatoes
• French Fries
• Potato Chips
• Oil Uptake in Fried Potatoes
• Modeling the Deep-Fat Frying Process
• Microstructure of Fried Potatoes
• Acrylamide Formation in Fried Potatoes
• Acknowledgments
• References

29. Pasta Drying
A. McNabb and R. S. Anderssen

• Introduction
• The Composition and Structure of Pasta
• Water Content of Pasta
• Porosity of Pasta
• Volume Changes versus Water Content Changes
• Equilibrium States
• Compressive Drying Stresses
• Compressibility of the Solid Phase
• Young’s Modulus
• The Dynamics of Drying
• The Three Phases of Internal Drying
• Conclusions
• Appendix 1. Compressive Drying Stresses Due to Surface Tension Effects
• Appendix 2. Enthalpy Changes during Drying
• Appendix 3. Enthalpy Changes Due to Surface Tension
• Acknowledgments
• References

30. Milk Powders
P. M. Kelly

• Introduction
• Milk Powder Properties
• Relationship Between Spray Drying Conditions and Powder Properties
• Adapted Processing Protocols for the Manufacture of Different Types of Milk Powders
• Milk Powder Functionality and Selected Applications
• Quality Assurance and Food Safety Aspects
• Conclusions
• References

31. Dehydration of Muscle Foods
Antoine Collignan, Sunita Santchurn, and Nadine Zakhia-Rozis

• Introduction
• Techniques for Meat Dehydration
• Classification of Dehydrated Meat Products
• Evolution of Meat Quality During Dehydration and Storage
• Conclusion
• References

32. Fish Drying
Jose P. Peralta

• Introduction
• Fish as Food
• Fish Spoilage
• Salting as a Compliment to Drying
• Fish Drying Principles
• Methods of Fish Drying
• General Fish Drying Process
• Product Forms
• Dried Fish Quality and Defects
• References

Index