Table Of Content
Drying of Foods, Vegetables
and Fruits
Volume 1
Drying of Foods, Vegetables
and Fruits
Volume 1
Editors:
Sachin V. Jangam, Chung Lim Law and
Arun S. Mujumdar
2010
Drying of Foods, Vegetables and Fruits (Volume 1)
Copyright © 2010
ISBN: 978-981-08-6759-1
All rights reserved. No part of this publication may be reproduced or
distributed in any form or by any means, or stored in a database or
retrieval system, without the prior written permission of the
copyright holder.
This book contains information from recognized sources and
reasonable efforts are made to ensure their reliability. However, the
authors, editor and publisher do not assume any responsibility for
the validity of all the materials or for the consequences of their use.
PREFACE
Drying is an important unit operation used in numerous industries and well known
as a dominant industrial consumer of fossil fuel-derived energy in developed countries.
As standard of living rises in the developing world energy usage for drying operations
will rise along with the demand for energy-efficient, faster, environmentally friendly
(minimal carbon foot print) and cost-effective drying technologies will continue to
increase worldwide. Indeed, the growth in energy consumption for drying will increase
at a higher pace in the rapidly developing world, in particular the rapidly developing as
well as very large economies of China, Brazil and India. As the fuel prices rise, it is
necessary to develop sustainable drying technologies using renewable sources using
innovative ideas. Drying of food products has been a very important industrial sector for
many years. This is also reflected in the continuing success of the International Drying
Symposium (IDS) series and numerous sister conferences as a well as a premier archival
journal devoted exclusively to drying science, technology and engineering. Drying R&D
seems to have reached a sustainable level of activity around the globe, still there is
tremendous scope to carry out R&D in this complex process.
Although a large volume of highly recognized technical literature is available on
drying of foods, it is still a daunting task to access and assimilate the essence of this
voluminous literature for researchers in developing and under-developed countries. To
alleviate this problem, Professor Arun S. Mujumdar has initiated a series of e-books
which can be made available freely or at minimal affordable cost even in the poorer
countries with access to the internet. Indeed, the internet has ‘flattened’ the world in
providing access regardless of the state of the economic development. The first e-book
of this type is entitled Mathematical Modeling of Industrial Transport Processes, which
is available for free download at http://serve.me.nus.edu.sg/arun/. This e-book is also a
part of this activity and provides a simple convenient introduction to the basic
principles, terminology, selection and classification of dryers, details on commonly used
dryers and new developments in drying of foods, vegetables and fruits. Our main goal is
to make useful technical literature available for particularly those who have little access
to expensive books and journals. Students and faculty members can use these books for
teaching purposes as well as for research and industrial needs. Contributors of this book
have tried to put their ideas in simple terms without sacrificing quality. All chapters are
reviewed by the editors at the same standards as those used by well known
international publishers. Indeed all authors are writing by invitation and have a strong
publication record themselves. This is a professional service on their part. We all must
be grateful for this thankless service they are providing in the name of humanity and
sustainability of global resources.
It is important to note that authors and editors have made special efforts to ensure
that this book and its companion books properly credit relevant early work but the
chapters do not include any copyrighted material. This e-book is carried out as
professional service by members of our international network of researchers and
educators in the hope of making the knowledge contained herein available freely
without geographical or economic barriers. The internet has made the world “flat”; yet
access to knowledge is generally restricted. We hope that this effort will provide rapid
and free access to relevant knowledge freely to those who can most benefit from it. We
are truly grateful for the outstanding effort of our authors and referees for their truly
thankless contribution in the interest of global dissemination of useful information. We
believe the e-books we are planning can be used for teaching as well as R&D purposes.
This book is divided in three volumes; the first volume is dedicated to fundamentals
of drying FVF, second volume has detailed discussion on drying of various types of food,
while the third volume covers special topics of wide interest. The first volume starts
with basic discussion of relevant principles, terminologies and introduction to advances
in drying of food products followed by a chapter on hygrothermal data for various FVFs.
This is followed by a comprehensive discussion on selection and classification of dryers
for food products. This is followed by chapters on osmotic pretreatments, quality and
safety in food drying, energy optimization and use of renewable sources of energy for
drying of foods. The second volume will cover drying of most of the food variety such as
drying of grains, rice, medical plants, roots, meat products, marine products, exotic
tropical fruits, probiotics and recently popularized functional food and snack food. The
third volume will cover special topics such as Foam mat drying, low temperature drying,
spray drying, microwave drying, vacuum frying and baking of bread. For the time being
we are happy to bring out the first volume of this effort, however, remaining two
volumes will be published soon.
We believe this book is suitable for self-study by engineers and scientists trained in
any discipline and so as for the readers who have some technical background. It should
also be helpful to industrial users of dryers, dryer manufacturers as well as
entrepreneurs. The topics chosen are designed to give readers a quick practical
overview of the subject without going into deep mathematical or theoretical
considerations. It could serve as a text or supplementary text for professional
development short courses as well.
We are grateful to a large number of individuals, mainly the contributors of
individual chapters which are listed following the preface. We are very grateful for their
support in making this e-book available freely. We hope that this book will be useful to
researchers working in food dehydration. We hope that the authors of this book have
succeeded at least partially in achieving goals behind this e-book. We plan to put up
enhanced editions of these books in due time. Response from readers is always welcome
along with ideas for new e-books and offers of chapters.
Sachin Vinayak Jangam, NUS, Singapore
Chung Lim Law, Nottingham University, Malaysia Campus
Arun Sadashiv Mujumdar, NUS, Singapore
Editors
Contributors to Volume 1
List of Contributors
E. Azarpazhooh
Department of Food Science and Agricultural Chemistry,
Macdonald Campus,
McGill University,
2V1.A,1.1 C1h Laaukgeshhuolree Ste-Anne-de-Bellevue,
Quebec, Canada H9X 3V9
Chemical Engineering Department,
Institute of Chemical Tec hnology,
NS..V P.a Jraiknhg Raomad ,
Mumbai, India - 400 019
Minerals, Metals and Materials Technology Centre (M3TC),
Mechanical Engineering Department,
NDa.Mtio. nKaal dUanimve rsity of Singapore
9 Engineering Drive 1, Singapore - 117576
Centr al Institute of Post-Harvest Engineering and Technology (CIPHET),
LPu. Kdhaiuasnhai, k
India
Centr al Institute of Post-Harvest Engineering and Technology (CIPHET),
LCuhduhniga nLaim, Law
India
Chemical Engineering Department,
UChniivnegr sLitiyk o Hf Niio ttingham,
Malaysia
Chemical Engineering Department,
UAn.Siv. eMrsuitjyu mof dNaortt ingham,
Malaysia
Minerals, Metals and Materials Technology Centre (M3TC),
Mechanical Engineering Department,
NSzaeti oPnhael nUngi Ovenrsgi ty of Singapore
9 Engineering Drive 1, Singapore - 117576
Chemical Engineering Department,
URn.Tiv. ePrasittiyl of Nottingham,
Malaysia
Centr al Institute of Post-Harvest Engineering and Technology (CIPHET),
LHu.Sd.h Riaanmaa, swamy
India
Department of Food Science and Agricultural Chemistry,
Macdonald Campus,
McGill University,
2B1.N,1.1 T1h Loarkaesth ore Ste-Anne-de-Bellevue,
Quebec, Canada H9X 3V9
Chemical Engineering Department,
Institute of Chemical Tec hnology,
N. Parikh Road,
Mumbai, India - 400 019
