This book assembles internationally recognized experts to provide reviews on advanced drying technologies for food. The topics include general discussion of innovative drying technologies and advances in spray, DIC, swell, EHD, impinging steam, superheated steam, pulse combustion, microwave, intermittent batch, IR assisted and other technologies.
Introduction-Classification, Selection of Innovative Drying Technologies. Advances in Spray Drying (Nanoparticles By Spray And Freeze Drying). DIC And Swell Drying. Electrohydrodynamic(EHD) Drying. Advances in Impinging Steam Drying. Advances in Superheated Steam Processing of Foods. Pulse Combustion Drying. Microwave Drying. Advances in Intermittent Batch Drying of Foods. IR Assisted Drying. Miscellaneous Drying Technologies.