TY  - BOOK
AU  - Rozis, Jean-Francois 
TI  - Drying foodstuffs: Techniques, processes, equipment technical guidebook 
SN  - 9073348757
U1  - 664.028 22
PY  - 1997///
CY  - Leiden
PB  - Backhuys
KW  - Food processing technology
KW  - Food processing
N1  - 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

  


ER  -