2 edition of Developments in Drying Technologies found in the catalog.
Developments in Drying Technologies
Ernst L. Back
December 1991 by Pira International .
Written in English
|The Physical Object|
|Number of Pages||117|
Drying refers to the process of removing water from any substance, even a liquid (which then becomes a "dry" liquid). Drying also applies to gases and solids. The chemical industry uses drying in sectors ranging from agricultural products and fine chemicals through plastics and paints. A comprehensive approach to selecting and understanding drying equipment for chemical and mechanical engineers A detailed reference of interest for engineers and energy specialists working in the process industry field, Drying in the Process Industry investigates the current state of the art of today's industrial drying practices, examines the factors influencing drying's high costs in both.
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Freeze Drying of Pharmaceutical Products Book Description: Freeze Drying of Pharmaceutical Products provides an overview of the most recent and cutting-edge developments and technologies in the field, focusing on formulation developments and process monitoring and considering new technologies for process development.
Drying technologies are an indispensable production step in the pharmaceutical industry and the knowledge Developments in Drying Technologies book drying technologies and applications is absolutely essential for current drug product development. This book focuses on the application of various drying technologies to the processing of pharmaceuticals and biologicals.
Drying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technologies/5(2).
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 : Arun S Mujumdar, Hong-Wei Xiao.
Drying technology is applied in the food industry not only for preservation but also to manufacture foods with certain characteristics. Drying technology operations need to be precisely controlled and optimized in order to produce a good-quality product with the highest level of nutrient retention and flavor together Developments in Drying Technologies book microbial by: 2.
Recent developments in smart drying technology for fresh foods are reviewed. Such technology can be cost-effective in detecting and monitoring various food quality parameters which vary with time of the drying process, thus controlling the conditions of drying and producing high-quality products.
Introduction This book offers a comprehensive reference guide to the latest developments and advances in solar drying technology, covering the concept, design, testing, modeling, and economics of solar drying technologies, as well as their impact on the environment.
Advanced drying technologies. [Tadeusz Kudra; Arun S Mujumdar] This book features chapters on spray freeze drying, fry drying, refractance window drying and mechanical thermal expression. summarizes in a capsule form the rapidly evolving technological developments in drying that academic researchers as well as the industrial.
discusses the current drying technology for heat sensitive product, challenges, development and application in accordance with high quality product as well as efficient energy usage. Unlike first edition, this book observes and evaluates several food products drying under air dehumidification.
The drying of foods is hugely important technique for the food industry and offers possibilities for ingredient development and novel products to consumers.
In recent years, there have been many. “The book is an excellent review of all drying operations employed in the process industries including Developments in Drying Technologies book food industries.” (International Journal of Food Science & Technology, 1 May )“While intended for professionals in the field, the book is clearly written with abundant photographs and clear illustrations.”.
Providing a wealth of information on the highly energy-intensive operation of industrial drying, and the related factors of rising energy costs and consumer demands for higher quality dried products, this informative book provides a comprehensive overview of the latest developments in industrial drying technologies.
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing.
Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety.5/5(2).
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog.
Centre for Research and Assistance in Technology and Design of the State of Jalisco Sustainability should be a key component of every process of production, safeguarding resources and reserves for future generations. The primary goal of this book is to cover the state-of-the-art and future directions in sustainable drying technologies.
E.J. Burton, P.E.V. Williams, in Advances in Biorefineries, Freeze drying. Freeze drying is a third generation drying technology, which has four distinct stages: freezing, vacuum, sublimation and has been shown to overcome issues of structural damage to the end product (Karel, ; Dalgleish, ) and the absence of air prevents oxidative deterioration, and there is.
This paper reviews some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products. These include: infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques.
Opportunities for challenging fundamental and modeling studies to enhance drying technologies will be identified. Illustrative results will be presented to show how mathematical modeling of spray, pulse combustion, spouted bed and heat pump dryers can be utilized.
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.
This chapter provides an overview of recently emerging hybrid drying technologies that are of interest to the bioproduct industry. In addition, novel drying technologies, such as the pressure-swing and refractance window dryer, are also described in terms of their ability to give better drying.
This book makes clear the principles of food drying and the mathematical techniques for analyzing drying processes. At the same time it provides details on how drying is now done within the global food industry, e.g., how drying lines are designed and set up. He is the founder/program chairman of the International Drying Symposium series.
His work has been featured in over 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. However, all new developments and emerging drying technologies must be cost-effective. He is author of over journal papers, author of three books, over book chapters in heat-mass transfer and drying and editor of over 60 books.
Founder of the International Drying Symposium (IDS) series, he is Editor-in-Chief of Drying Technology. FDA criteria, design of drying systems is challenging. Besides the efﬁ cient process technology, the contamination-free handling of toxic and highly active substances is more and more in focus when it comes to batch drying of chemical and phar-maceutical products.
Waldner Process Systems‘ innovative drying. Thermal drying technologies have attracted significant R&D efforts owing to the rising demand for improved product quality and reduced operating cost as well as diminished environmental impact. Drying materials may appear in the form of wet solid, liquid, suspension, or paste, which require drying to extend the period of storage, ease of transportation, and for downstream processing to.
Drying is an important unit operation used in the industry for processing and preservation of food products.
Food industry always looks for cost effective and energy efficient drying techniques to commercially succeed in their ventures and to fulfill demand of high quality dried food products.
Although a large volume of technical literature is available on drying of foods, it is still quite. There is so much buzz in the plastics industry about Industry and IIoT, but there is also a lot going on to enable the drying process itself—as well as the plastics processes it serves—to become more efficient and produce higher quality output.
Here are four top drying products developments on both from Novatec. Drying Technology | Citations: 4, | This multidisciplinary, English-language journal explores, in depth, the science, technology, and engineering of drying, dewatering, and related topics.
Freeze‐drying, or lyophilization, is the most widely used technique for improving the stability of biopharmaceutical compounds. In the book by Rey and May, 3 a primitive form of lyophilization is described as having been employed centuries ago by the Inca to dry frozen meat through the application of heat (radiation from the sun) and low pressure (high altitude of the Altiplano).
which are used almost exclusively for drying heat-sensitive products because they tend to be significantly more expensive than dryers operate near to atmospheric pressure. Another exception is the emerging technology of superheated steam drying (Mujumdar, ). In certain cases, such as the drum drying of pasty foods, some or all of the heat is.
Author: Arun S. Mujumdar Publisher: CRC Press ISBN: Size: MB Format: PDF, ePub, Docs Category: Technology & Engineering Languages: en Pages: View: Get Book. Book Description: Handbook Of Industrial Drying Fourth Edition by Arun S. Mujumdar, Handbook Of Industrial Drying Fourth Edition Book available in PDF, EPUB, Mobi Format.
Drying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying s: 2.
Book Detail: Language: English Pages: Author: A. Singh Price: Free How to download book (Full Guide) Food Technology-I (Course Outline) Module1: Status of food processing industry and future prospects Lesson 1 Introduction to food processing in India Lesson 2 Status of food processing industry abroad Lesson 3 Magnitude and interdependence of dairy and food industry –.
These five-volume series provide a comprehensive overview of all important aspects of drying technology like computational tools at different scales (Volume 1), modern experimental and analytical techniques (Volume 2), product quality and formulation (Volume 3), energy savings (Volume 4) and process intensification (Volume 5) Based on high-level cutting-edge results contributed by.
and the German Development Agency GTZ/CIM, FAO ran two comprehensive regional training and development projects on meat processing technology, the first one in sub-Saharan Africa and the second one in Asia.
The experience gained in these two meat processing projects led to the decision that an updated manual on meat processing technology should.
Yet in the wake of today's global energy crisis, drying research and development is on the rise. Following in the footsteps of the widely read first edition, Advanced Drying Technologies, Second Edition is the direct outcome of the recent phenomenal growth in drying literature and new drying.
Chapter 11 Recent Developments in Osmotic Dehydration Navin K. Rastogi1, K.S.M.S. Raghavarao1, and K. Niranjan2 1Department of Food Engineering, Central Food Technological Research Institute, - Selection from Emerging Technologies for Food Processing, 2nd Edition [Book].
New Technologies to Enhance Drying Posted on April 9, by Irving Weber & Associates The dry cleaning industry has seen major changes and developments when it comes to the process of caring for clothes and garments that are serviced.
The most common and cheapest method is open sun drying in which the products are simply laid on ground, road, mats, roof, etc. But the open sun drying has some disadvantages like dependent on good weather, contamination by dust, birds and animals consume a considerable quantity, slow drying rate and damages due to strong winds and rain.
“The book is an excellent review of all drying operations employed in the process industries including the food industries.” (International Journal of Food Science & Technology, 1 May ) “While intended for professionals in the field, the book is clearly written with abundant photographs and clear illustrations.”.
ICT and Development Information and Communications Technology (ICT) is viewed as both a means and an end for development. With roughly two-third of the world economy based on services, and the rise of India, Philippines, and other nations as global IT players, many developing countries have accepted ICT as a national mission.The group is very active in archival publications resulting in a large number of peer-reviewed papers, books as well as free e-books.
Currently, active areas include novel Industrial drying technologies, food processing, nanofluids, mathematical modeling, etc. General themes such as innovation, higher education, R & D policy, etc. are also of.SCIENCE AND TECHNOLOGY IN MODERN SOCIETY 14 tive structures that promote the development of medical technology while improving care and containing costs.
National Security Since World War II, the United States has sought military advantage through technological rather than numerical superiority.