Cover image for Dehydration of products of biological origin
Dehydration of products of biological origin
Mujumdar, Arun S.
Publication Information:
Enfield, NH : Science Publishers, [2004]

Physical Description:
541 pages : illustrations (some color) ; 25 cm
General Note:
Sequel to an earlier book entitled Drying technology in agriculture and food sciences.
Subject Term:
Added Author:
Format :


Call Number
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Item Holds
TX609 .D415 2004 Adult Non-Fiction Non-Fiction Area-Reference

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Dehydration continues to be an active area for R&D in view of the importance of this ubiquitous unit operation as the most cost-effective means of preservation and production of products of biological origin. With few exceptions, quality and hence the market value of the dried product is governed by drying operation. The selection of appropriate drying equipment and the operating conditions are therefore of paramount interest. The coverage ranges from drying fundamentals and modeling (e.g. psychrometry, role of glass transitions in drying, diffusion model of falling rate period, freeze drying, vacuum drying etc.), to drying practices in wood, biomass, alfalfa, cocoa etc. processing. It also covers new drying technologies such as, superheated steam drying and heat pump drying in inert atmosphere, that have already been accepted in the industry.

Table of Contents

Yrjo H. RoosYasuyuki SagaraOnur Y. DevresMd. Raisul Islam and A.S. MujumdarMarzouk BenaliConrad O. PereraShuichi YamamotoHii Ching LikA. Mulet and C. Rossello and P. Gou and N. Lopez and G. ClementeOdilio Alves-FilhoKishori M. KunduP. Adapa and G. Schoendu and L. Tabil Jr. and Shahab SokhansanjIstvan FarkasShahab Sokhansanj and Lester Pordesimo and Edwin ArinzeShusheng PangRenat A. SadykovValerie Orsat and G.S.V. RaghavanSakamon Devahastin and Peamsuk SuvarnakutaBhesh Bhandari
Prefacep. v
List of Contributorsp. ix
Section I Fundamental Aspects
1. Phase and State Transitions in Dehydration of Biomaterials and Foodsp. 3
2. Advances in Transport Phenomena During Freeze-drying of Food Materials: Fundamentals and Applicationsp. 23
3. Psychrometryp. 43
4. Periodic Multimode Batch Drying of Heat-Sensitive Materials: Engineering Applications of the Diffusion Equationp. 93
Section II Dehydration of Foods
5. Thermal Drying of Foods: Loss of Nutritive Content and Spoilage Issuesp. 137
6. Modified Atmosphere Heat Pump Drying of Food Productsp. 153
7. Drying of Gelled Sugar Solutions: Water Diffusion Behaviorp. 165
8. Cocoa Dryingp. 203
9. Drying of Meat and Meat Productsp. 223
10. Atmospheric Freeze and Medium Temperature Drying Technologies for Fish and Marine Productsp. 251
11. Drying of Oilseedsp. 275
Section III Drying of Biomass and Wood
12. Fractional Drying of Alfalfa Leaves and Stems: Review and Discussionp. 299
13. Solar-drying of Materials of Biological Originp. 317
14. Drying of Herbaceous Biomassp. 369
15. New Developments in Wood-drying Technologiesp. 389
Section IV Recent Developments in Drying
16. Optimal Technology for Drying Labile Bioproductsp. 437
17. Review of the Design Aspects of Radio-frequency Heating for Development of Agri-food Applicationsp. 467
18. Superheated-Steam-Drying of Food Productsp. 493
19. Spray-drying: An Encapsulation Technique For Food Flavorsp. 513
Indexp. 535