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Full Description
This volume is a collection of papers describing recent trends in the development, and application of the heat and mass transfer processes in the field of food preservation, namely the technologies of osmotic dehydration, vacuum drying, freeze drying, cooling, superheated steam drying, heat pump drying and spray drying.
Contents
Preface
Obtaining Food Flours through the Drying of Tamarind Fruits
Intermittent Drying of Rice Grains with Husk: Modelling and Experimentation
Heat Transfer in the Cooling, Freezing and Post-Freezing of Liquid Food: Modeling and Simulation
Foam-Mat Drying Process of Duck Egg White
Drying of Oblate Spheroidal Solids via Model Based on the Non-Equilibrium Thermodynamics
Osmotic Dehydration of Cassava Cubes: Kinetic Analysis and Optimization
Cooling and Freezing of Cashew Apple Using Computational Fluid Dynamics
Drying of Ceramic Bricks: Thermal and Mass Analysis via CFD
Metal Adsorption in Biomass: Fundamentals and Application
