Drying Technologies for Foods: Part-II : Fundamentals & Applications

This book, which is the second volume in the series, focuses on innovative and cutting-edge drying techniques for food and biological materials. It is comprised of 14 chapters that provide comprehensive yet concise coverage of various novel drying methods, including vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying, and others. Additionally, the book covers recent advancements and trends in medicinal herb, fruit leather, and protein drying, as well as packaging of dehydrated foods. The book also includes a discussion of the mechanisms of deliquescence and caking process involved in drying, the effect of drying on the functional properties of foods, and the various control and safety systems required to improve dryer operation and efficiency. The book also explores different approaches, such as ANN and computer vision, that can be used for modeling the drying process. The book features contributions from experts in the field of drying technology, who have extensive experience and knowledge in their respective areas, as evidenced by their peer-reviewed chapters. The chapters are written in an easily understandable language and provide clear explanations of every concept and aspect, making them suitable for undergraduate and graduate students, as well as faculty for teaching purposes. The book also compiles and discusses recent literature in detail to assist researchers and scientists in gaining a thorough understanding of different types of drying techniques. Overall, this book serves as a valuable resource for students, researchers, and professionals in the field of food and biological materials drying.