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SOURCE: Jangam S. Drying of Foods, Vegetables and Fruits (3 volume set) 2011
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COVER
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MEDIAINFO
Textbook in PDF format vol.1 This book is divided in three volumes; the first volume is dedicated to fundamentals of drying FVF, second volume has detailed discussion on drying of various types of food, while the third volume covers special topics of wide interest. The first volume starts with basic discussion of relevant principles, terminologies and introduction to advances in drying of food products followed by a chapter on hygrothermal data for various FVFs. This is followed by a comprehensive discussion on selection and classification of dryers for food products. This is followed by chapters on osmotic pretreatments, quality and safety in food drying, energy optimization and use of renewable sources of energy for drying of foods. The second volume will cover drying of most of the food variety such as drying of grains, rice, medical plants, roots, meat products, marine products, exotic tropical fruits, probiotics and recently popularized functional food and snack food. The third volume will cover special topics such as Foam mat drying, low temperature drying, spray drying, microwave drying, vacuum frying and baking of bread. Sachin Vinayak Jangam, NUS, Singapore Chung Lim Law, Nottingham University, Malaysia Campus Arun Sadashiv Mujumdar, NUS, Singapore Editors Basic Concepts and Definition Hygrothermal Properties of Various Foods, Vegetables and Fruits Classification and Selection of Dryers for Foods Osmotic Dehydration Foam Mat Drying of Fruit and Vegetable Products Product Quality Evolution During Drying of Foods, Vegetables and Fruits Energy Efficiency and Energy Saving in Drying Applications of Statistical Design in Food Dehydration Current State of Global Research and Development in Drying vol.2 National University of Singapore, Singapore, Copyright 2011. All rights reserved. — 220 p. — ISBN: 978-981-08-7985-3 This book is divided in three volumes; the first volume is dedicated to fundamentals of drying FVF, second volume has detailed discussion on drying of various types of food, while the third volume covers special topics of wide interest. The first volume (published in 2010) starts with basic discussion of relevant principles, terminologies and introduction to advances in drying of food products followed by a chapter on hygrothermal data for various FVFs. This is followed by a comprehensive discussion on selection and classification of dryers for food products. This is followed by chapters on osmotic pretreatments, quality and safety in food drying, energy optimization and use of renewable sources of energy for drying of foods. This is the second volume of this book series which covers drying of most of the food variety such as drying of rice, medical plants, roots, marine products, exotic tropical fruits, probiotics and recently popularized functional food and snack food. The third volume will cover special topics such as low temperature drying, spray drying, microwave drying, superheated steam drying, extrusion and drying of food materials, vacuum frying and baking of bread. We are happy to bring out the second volume of this effort, however, the third volumes will be published soon. Sachin Vinayak Jangam, NUS, Singapore Chung Lim Law, Nottingham University, Malaysia Campus Arun Sadashiv Mujumdar, NUS, Singapore Editors Drying of Exotic Fruits Drying of Roots Innovations in Paddy Drying and Rice Parboiling Processes Drying of Medicinal plants Use of Drying in Processing of Functional Foods An Introduction to Probiotics and Dessication Technology Used for Their Preservation Drying of Fish and Marine Products vol.3 National University of Singapore, Singapore, Copyright 2011. All rights reserved. — 170 p. — ISBN: 978-981-08-9426-9 This book is divided in three volumes; the first volume is dedicated to fundamentals of drying FVF, second volume has detailed discussion on drying of various types of food, while the third volume covers special topics of wide interest. The first volume (published in 2010) starts with basic discussion of relevant principles, terminologies and introduction to advances in drying of food products followed by a chapter on hygrothermal data for various FVFs. This is followed by a comprehensive discussion on selection and classification of dryers for food products. This is followed by chapters on osmotic pretreatments, quality and safety in food drying, energy optimization and use of renewable sources of energy for drying of foods. The second volume (published in 2011) of this book series covered drying of most of the food variety such as drying of rice, medical plants, roots, marine products, exotic tropical fruits, probiotics and recently popularized functional food and snack food. This volume (third of the series) covers special topics such as microwave freeze drying, role of extrusion of food materials, vacuum frying, baking of bread, fluidized bed drying of foods, use of renewable energy and finally a chapter on use of mathematical modeling in food drying considering a case of impinging jet drying. We are happy to bring out the third volume of this effort, however, based on the response of drying experts, a fourth volume is also proposed. Sachin Vinayak Jangam, NUS, Singapore Chung Lim Law, Nottingham University, Malaysia Campus Arun Sadashiv Mujumdar, NUS, Singapore Editors Microwave Vacuum Freeze drying of fruit and vegetables Bread Baking Food Extrusion: Emerging Technology for Food Processing in 21st Century Fluidized Bed Drying Vacuum Frying of Fruit and Vegetables Use of renewable source of energy for drying of FVF Conjugate Model for Drying of Thin Slabs Using Impinging
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