Advanced Drying Technologies for Foods: 1st Edition (Hardback) book cover

Advanced Drying Technologies for Foods

1st Edition

Edited by Arun S Mujumdar, Hong-Wei Xiao

CRC Press

250 pages | 41 B/W Illus.

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Hardback: 9781138584907
pub: 2019-07-15
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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.

Table of Contents

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.

About the Editors

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.

About the Series

Advances in Drying Science and Technology

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Subject Categories

BISAC Subject Codes/Headings:
HEALTH & FITNESS / Diet & Nutrition / General
SCIENCE / Chemistry / Industrial & Technical