Drying Technologies for Foods: Fundamentals & Applications: Part III(Co-Published With CRC Press,UK)

by Nema, Prabhat, Barjindar Pal Kaur and Arun Majumdar
Browse all books of Prabhat Kumar Nema
ISBN: 9789386546838 | Binding: Hardback | Pages: 378 | Language: English | Year of Publishing: 2018
Length: 152 mm | Breadth: 28.4 mm | Height: 229 mm | Imprint: NIPA
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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 challenging for scientists and engineers to improve upon the existing drying systems and quality of the products. The book consists of 14 chapters detailing freeze drying, atmospheric freeze drying, swell drying, multi-flash drying, electro-hydrodynamic drying, pulse combustion drying, foam mat drying, ultrasound- assisted drying and fluidized bed drying. It also includes chapters which are commodity-specific such as mushroom drying, drying and roasting of cocoa and coffee beans. The degradation mechanism and kinetics of vitamin C degradation in fruits and vegetables, kinetics modeling of drying process for the recovery of bioactive compounds and energy calculation procedures for dryers is also covered which would be helpful to improve dryer operation and efficiency.

Prabhat K. Nema is an Associate Professor and Head of the Department of Food Engineering at NIFTEM, India. He obtained B. Tech. in Agricultural Engg from JNKVV, Jabalpur (1995) and M. Tech. in Dairy & Food Engineering from IIT, Kharagpur in India (1997). He has experience of working in Food Industry for about 4 years. He completed his PhD from IIT Kharagpur in Dairy and Food Engg (2008). He has more than 17 years of experience at various universities including NERIST (Itanagar, Arunachal Pradesh), JNKVV (Jabalpur, MP), RVSKVV (Gwalior, MP), AAU (Anand, Gujarat) and NIFTEM (Kundli, Haryana). He has published research articles in journals of national and international repute. He is reviewer of many food related journals. He has been instrumental in developing labs, conducting funded research projects, guiding research projects for number of food professionals at UG, PG and PhD level. He offers consultancy services in the area of food processing. He is also recipient of Seligman APV Award by Society of Chemical Industry, London (UK) which enabled him to have research experience in the University of Reading (UK) in 2007. As a member of NIFTEM delegation, he has visited various academic and research institutions in Germany and the Netherland in 2013. He was awarded Travel Grant by Department of Science and Technology, Government of India to deliver Keynote speech and Chair Technical Session in Asia Pacific Drying Conference in Wuxi, China in 2017. He has organized First International Conference (2013), First and Second Drying Workshop (2014 & 2015) and various training programmes at NIFTEM.

Barjinder Pal Kaur is Assistant Professor in the Department of Food Engineering NIFTEM, India. She obtained her B. Tech. (2006) in Agricultural Engineering and M. Tech. (2009) in Processing and Food Engineering from Punjab Agricultural University, Ludhiana. She did her PhD from Indian Institute of Technology Kharagpur (2016). She is author of several scientific articles published in prestigious national and international journals. She has guided several MTech and BTech students as a research supervisor. She is also associated with various journals of international repute as an editorial board member and reviewer.

Prof. Arun S. Mujumdar is an eminent Distinguished Professor who has worked with McGill University, Canada and National University of Singapore, Singapore as well as several esteemed universities around the world. He obtained B. Chem. Eng. (Distinction) from University of Mumbai followed by M. Eng. and Ph.D. from McGill University, Canada. He was awarded Doctor Honoris Causa, Lodz Tech. Univ., Poland & Lyon Univ., France. He has been a Distinguished Engineering Fellow and Visiting Professor, Hong Kong University of Science & Technology, Hong Kong; Platinum Jubilee Distinguished Professor of Chemical Engineering, Institute of Chemical Technology, Mumbai, India & Adjunct Professor of Bioresource Engineering as well as Mining and Materials Engg at McGill University, Canada. He has served as Professor, Department of Mechanical Engineering (2000-2013) & as a Director, Minerals, Metals & Materials Technology Centre (M3TC) (2006-2013) at National University of Singapore, Singapore. At present he is also associated with NIFTEM, India as Professor Emeritus in the Department of Food Engg as well as with the Department of Chemical & Biochemical Engineering, Western University, London, Ontario, Canada. Professor Mujumdar, Editor-in-Chief of Drying Technology -An International Journal, is popularly known as Drying Guru and a world class Philosopher and Practitioner, a Mentor, an Organizer, a Leader and above all a Distinguished Prolific Researcher in Multidisciplinary fields. He has published more than 500 journal publications with over 350 conference papers and over 75 plenary / keynote lectures at international conferences. He has to his credit more than 50 international conferences as Organizer / Chair of Scientific Committees. He has guided 60 PhDs and 40 post-doctoral fellows. Prof. Mujumdar has 3 authored books; 60+ edited books; 120+ book chapters and 8 e-books. He was President and Principal Consultant, Exergex Corp., Canada, (1989-2000) and has consulted for over 70 companies. He has won numerous major international awards, He is the only recipient of two highest level national awards by the Government of China for International Cooperation in Science and Technology in January 2014 and the Friendship Award in September 2014.

1. Freeze Drying R.C. Verma and G.P. Sharma 2. Atmospheric Freeze Drying Sadhana Sharma, Prabhat K Nema and Siddhartha Singha 3. Multi-flash Drying to Produce Dried and Crisp Foods J.B. Laurindo, B.A.M. Carciofi, R.L. Monteiro, and J.V. Link 4. Swell Drying Sabah Mounir, Tamara Allaf and Karim Allaf 5. Drying of Food Materials in Fluidised Beds Andreas Bück and Evangelos Tsotsas 6. Electrohydrodynamic Drying Harjeet Singh Brar and Ashutosh Singh 7. Pulse Combustion Drying Wu Zhonghua 8. Foam Mat Drying Sabah Mounir 9. Ultrasound Application in Food Drying Deepti Dashora and Prabhat K. Nema 10. Drying and Roasting of Cocoa and Coffee Beans C.L. Hii, A.S. Menon and C.L. Chiang 11. Processing and Drying of Mushroom Anjaly Shanker M., Sunil Pareek and Prabhat K. Nema 12. The Degradation Mechanism and Kinetics of Vitamin C in Fruits and Vegetables During Thermal Processing Jun Wang, Chung-Lim Law, A.S. Mujumdar and Hong-Wei Xiao 13. Energy Calculations for Dryers Panagiotis A Michailidis and Magdalini K. Krokida 14. Modelling of Drying for the Recovery of Bioactive Compounds Junior Franck Ekorong Akouan Anta, Robert Ndjouenkeu and KSMS Raghavarao