Drying foodstuffs : Techniques, processes, equipment technical guidebook /
Rozis, Jean-Francois
Drying foodstuffs : Techniques, processes, equipment technical guidebook / Jean-Francois Rozis - Leiden : Backhuys, c1997 - 311p. : ill. ; 24cm
Part one
Drying activity environment
Chapter one:
Evolution of drying practices
The point of drying foodstuffs
The few lessons of and elements of method taken from past experience
Today's research
Chapter two:
The drying chain: From produce to consumption of dried produced
Defining a drying chain
Drying chain
Advice for consuming dried products
Chapter three:
Start by defining the project
Presentation of different drying systems
Listing the specifications from detailed study of the drying chain
Method to appreciate a drying system
Part two
Basic notions on drying of foodstuffs
Chapter four:
Main principles in drying
Principles of foodstuff behaviour
The water in the product
etc..
Chapter five:
Elements of dimensioning a dryer
Warning
Production rhythm, drying temperature, air flow rate and energy required
Produced the required energy
Chapter six:
Examples of various types of dryers
Dryer data sheets' content
Dryer data sheets
Chapter seven:
How to conduct a drying activity
Upstream stages
Down stream stages
etc...
Chapter eight:
Elements for an economical appraisal of drying projects
The point of an economic appraisal
Must one wait to have made a technical choice before proceeding to an economic appraisal?
etc...
Part three
Deeper notions drying
Chapter Nine:
Developing some theoretical elements on drying
Reading the humid air enthalpy diagram
Reading sorption isotherms graphs
etc..
Chapter ten:
Measuring and controlling the drying process
Matter balance sheet
Thermal efficiency
Instrumentation for controlling the drying process
Chapter eleven:
Examples of calculations
Appendices
9073348757
Food processing technology
Food processing
664.028 / DRY
Drying foodstuffs : Techniques, processes, equipment technical guidebook / Jean-Francois Rozis - Leiden : Backhuys, c1997 - 311p. : ill. ; 24cm
Part one
Drying activity environment
Chapter one:
Evolution of drying practices
The point of drying foodstuffs
The few lessons of and elements of method taken from past experience
Today's research
Chapter two:
The drying chain: From produce to consumption of dried produced
Defining a drying chain
Drying chain
Advice for consuming dried products
Chapter three:
Start by defining the project
Presentation of different drying systems
Listing the specifications from detailed study of the drying chain
Method to appreciate a drying system
Part two
Basic notions on drying of foodstuffs
Chapter four:
Main principles in drying
Principles of foodstuff behaviour
The water in the product
etc..
Chapter five:
Elements of dimensioning a dryer
Warning
Production rhythm, drying temperature, air flow rate and energy required
Produced the required energy
Chapter six:
Examples of various types of dryers
Dryer data sheets' content
Dryer data sheets
Chapter seven:
How to conduct a drying activity
Upstream stages
Down stream stages
etc...
Chapter eight:
Elements for an economical appraisal of drying projects
The point of an economic appraisal
Must one wait to have made a technical choice before proceeding to an economic appraisal?
etc...
Part three
Deeper notions drying
Chapter Nine:
Developing some theoretical elements on drying
Reading the humid air enthalpy diagram
Reading sorption isotherms graphs
etc..
Chapter ten:
Measuring and controlling the drying process
Matter balance sheet
Thermal efficiency
Instrumentation for controlling the drying process
Chapter eleven:
Examples of calculations
Appendices
9073348757
Food processing technology
Food processing
664.028 / DRY