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Full Description
This book is an updated reference about the fundamentals, applications, and modeling of sustainable energy-based drying systems in the food industry. It includes the economic assessment, quality control, and safety parameters of the drying techniques. Drying is one of the most important food preservation techniques. Sustainable drying uses little or no fossil fuel input and low-cost technologies. This book reviews the alternative sources of energy for drying fresh produce. It includes relevant case studies from some developing countries. The book is meant for researchers and industry experts in food processing, food engineering, and agriculture.
Key Features:
Covers the drying technology on a vast array of food types like fruits, vegetables, fish, and meat
Highlights the alternative energy sources for drying fresh produce
Discusses modeling and simulation approaches
Reviews energy and exergy assessment of sustainable drying
Contents
Contributors. About the Editors. Chapter 1 Recent Advances in Sustainable Food Drying Technologies. Chapter 2 Sustainable Drying Technology for Fresh Foods. Chapter 3 Biomass Energy Applications for Drying Fresh Produce. Chapter 4 Waste Heat-Based Drying Systems. Chapter 5 Geothermal Energy for Drying Fresh Produce. Chapter 6 Energy Storage-Based Hybrid Solar Drying Systems. Chapter 7 Refractive Window Drying for Food Materials. Chapter 8 Sustainable Drying Technologies for Marine Products. Chapter 9 Solar Drying Technology for Meat Products. Chapter 10 Energy and Exergy Analyses in Various Solar Energy Applications. Chapter 11 Numerical Modeling and Simulations of Renewable Energy-Based Food-Drying Technologies. Chapter 12 Computational Modelling and Validations for Sustainable Drying Processes. Index.
