Food
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Classification and Selection of Dryers for Foods
INTRODUCTION Dryer selection has long been practiced as an art rather than science depending more on prior experience and vendors’…
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Product Quality Evolution During Drying of Foods, Vegetables and Fruits
INTRODUCTION The processing of a food products involves several stages and drying is one such operation that is commonly used…
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Foam Mat Drying of Fruit and Vegetable Products
INTRODUCTION Foam- mat drying is a promising new development in the field of drying aqueous foods. This method offers a…
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Osmotic dehydration of fruits and vegetables
INTRODUCTION Dehydration is a versatile, widespread technique in the food industry; it is the oldest and most frequently used method…
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Hygrothermal Properties of Various Foods Vegetables and Fruits
Hygrothermal changes of material properties occur due to moisture absorption and temperature variation; they are very important in thermal processing…
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COMPARISON OF CONVENTIONAL DRYERS BASED ON FEED PROPERTIES
As discussed earlier there are various drying options available for food products. The first way to compare the dryer types…
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