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  • Applied Thermodynamics in Unit Operations

    Solved Examples on Energy, Exergy, and Economic Analyses of Processes

    The growing demand of energy accounting in industries is the main challenge for academics and engineers working in chemical processing plants, food industries, and the energy sector. Applied Thermodynamics in Unit Operations addresses this demand and offers a clear contribution to the quantification of energy consumption in processes, while also solving the economic aspects of energy that are ... Leer más

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  • Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

    Series series Advances in Drying Science and Technology
    Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing ... Leer más

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  • Heat and Mass Transfer Modelling During Drying

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    Most conventional dryers use random heating to dry diverse materials without considering their thermal sensitivity and energy requirements for drying. Eventually, excess energy consumption is necessary to attain a low-quality dried product. Proper heat and mass transfer modelling prior to designing a drying system for selected food materials can overcome these problems. Heat and Mass Transfer ... Leer más

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  • Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

    Series series Biomedical and Life Sciences (R0)
    This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-economic condition of each developing country is unique; therefore, has specific technological requirements. As such, the ... Leer más

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  • Porosity

    Establishing the Relationship between Drying Parameters and Dried Food Quality

    Series series Chemistry and Material Science (R0)
    This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between ... Leer más

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  • Intermittent and Nonstationary Drying Technologies

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    Series series Advances in Drying Science and Technology
    The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food ... Leer más

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  • Micelles

    Microemulsions, and Monolayers: Science and Technology

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