Drying Atlas : Drying Kinetics and Quality of Agricultural Products

__Drying Atlas: Drying Kinetics and Quality of Agricultural Products__ provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes. This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying. Front Cover......Page 1 Drying Atlas: Drying Kinetics and Quality of Agricultural Products......Page 4 Copyright......Page 5 Contents......Page 6 Preface......Page 12 Dr. Joachim Müller......Page 14 Acknowledgments......Page 16 Part 1 Production and processing......Page 18 1.1.2 Appropriate cultivars......Page 20 1.1.4 Production methods......Page 21 1.1.5 Pre-treatments......Page 23 References......Page 24 1.2.2.1 Morphological characteristics......Page 26 1.2.2.3 Moisture content [6,8–10]......Page 28 1.2.2.6 Density [11, 12, 17]......Page 30 In-field drying [18, 19]......Page 31 On-farm sun drying [20]......Page 32 Solar tunnel dryer [26, 27]......Page 33 Solar greenhouse dryer [5, 28]......Page 34 1.2.3.3 Low-temperature drying [6, 8, 30–32]......Page 37 1.2.3.4 High-temperature drying [6, 8, 33]......Page 39 Flat-bed dryer [6, 8]......Page 40 Tray dryer [34, 35]......Page 42 Recirculating batch dryer [6, 8]......Page 43 Cross-flow dryer [6, 8, 36]......Page 44 Mixed-flow dryer [6, 36, 37]......Page 46 Multi-belt dryer [33, 38–42]......Page 48 Tunnel dryer [40, 43]......Page 49 Drum dryer [7, 9, 40, 44–47]......Page 50 References......Page 51 1.3.2 Storage conditions [6–12]......Page 54 1.3.3.2 Bulk storage [19, 27–30]......Page 57 1.3.4 Packaging [34–36]......Page 58 References......Page 59 1.4.1 General aspects......Page 60 1.4.2 Utilization of dried products......Page 61 1.4.3 Quality standards......Page 62 1.4.4 Drying relevant parameters......Page 63 1.4.5 Chemical composition......Page 64 1.4.6 Important ingredients......Page 66 References......Page 67 Part 2 Drying and quality kinetics......Page 68 2.1.1.2 Simulation......Page 70 2.1.3 Thin-layer laboratory dryer......Page 71 2.1.4 Thin-layer drying curves [1, 9, 10]......Page 73 2.1.5 Thin layer drying models [1, 8, 11–14]......Page 76 References......Page 77 2.2.3 Standardized procedure......Page 80 2.2.4 Reaction kinetics [12–16]......Page 82 References......Page 83 Part 3 Cereals......Page 84 3.1.2.2 Production method [10]......Page 86 3.1.5.2 Quality standards ( Table 3.1.3)......Page 87 3.1.6.1 Influence of temperature [24, 25] ( Figs. 3.1.4–3.1.6)......Page 88 3.1.6.3 Influence of air velocity [24, 25] ( Figs. 3.1.9 and 3.1.10)......Page 89 References......Page 90 3.2.2.1 Optimum stage of maturity [8]......Page 92 3.2.4.1 Storage conditions [6] ( Figs. 3.2.3 and 3.2.4)......Page 93 3.2.5.2 Quality standards ( Table 3.2.3)......Page 94 Influence of temperature [6] ( Figs. 3.2.7–3.2.9)......Page 95 Influence of air velocity [6] ( Fig. 3.2.11)......Page 96 Influence of initial moisture content [20] ( Fig. 3.2.15)......Page 97 Influence of temperature [6, 21] ( Figs. 3.2.16–3.2.19)......Page 98 Influence of temperature [22] ( Figs. 3.2.21–3.2.23)......Page 99 Production and processing......Page 100 References......Page 101 3.3.2.2 Production method [7, 8]......Page 102 3.3.5.1 Utilization of dried products [10] ( Fig. 3.3.3)......Page 103 3.3.5.5 Important ingredients......Page 104 3.3.6.2 Influence of relative humidity [17] ( Figs. 3.3.7 and 3.3.8)......Page 105 References......Page 106 Manual production......Page 108 3.4.4.1 Storage conditions ( Figs. 3.3.2 and 3.3.3)......Page 109 3.4.5.1 Utilization of dried products [5, 23] ( Figs. 3.3.4–3.3.6)......Page 110 3.4.5.5 Important ingredients......Page 111 3.4.7.1 Influence of temperature [28] ( Fig. 3.3.11)......Page 112 References......Page 113 3.5.2.2 Production method [5]......Page 116 3.5.5.1 Utilization of dried products [8, 9] ( Fig. 3.5.3)......Page 117 3.5.5.5 Important ingredients......Page 118 3.5.6.1 Influence of temperature [4, 17] ( Figs. 3.5.4–3.5.9)......Page 119 3.5.6.3 Influence of air velocity [17] ( Figs. 3.5.12 and 3.5.13)......Page 120 Influence of the product temperature [17] ( Figs. 3.5.17 and 3.5.18)......Page 121 Influence of temperature [17] ( Figs. 3.5.19–3.5.22)......Page 122 References......Page 123 3.6.2.2 Production method [9]......Page 126 Soft wheat ( Fig. 3.6.3)......Page 127 3.6.5.4 Chemical composition ( Table 3.6.4)......Page 128 3.6.6.2 Influence of relative humidity [6, 23] ( Fig. 3.6.7)......Page 129 Influence of initial moisture content [6, 24] ( Figs. 3.6.11 and 3.6.12)......Page 130 Influence of initial moisture content [6, 24] ( Fig. 3.6.17)......Page 131 References......Page 132 Part 4 Root crops......Page 134 Animal feed (tapioca) [5]......Page 136 4.1.4.1 Storage conditions ( Fig. 4.1.3)......Page 137 4.1.5.2 Quality standards ( Table 4.1.3)......Page 138 4.1.5.5 Important ingredients......Page 139 4.1.6.3 Influence of air velocity [19] ( Figs. 4.1.10 and 4.1.11)......Page 140 4.1.6.5 Influence of slice thickness [19] ( Fig. 4.1.13 and 4.1.14)......Page 141 Over-flow drying ( Figs. 4.1.17 and 4.1.18)......Page 142 4.1.7.1 Influence of temperature [19] ( Figs. 4.1.22–4.1.26)......Page 143 4.1.7.2 Influence of air velocity [19] ( Fig. 4.1.27)......Page 144 References......Page 145 4.2.2.3 Production method [4, 9]......Page 148 4.2.4.1 Storage conditions ( Fig. 4.2.3)......Page 149 4.2.5.4 Chemical composition ( Table 4.2.4)......Page 150 4.2.6.2 Influence of air velocity [21] ( Figs. 4.2.7 and 4.2.8)......Page 151 4.2.6.4 Influence of pre-treatment [21] ( Figs. 4.2.11 and 4.2.12)......Page 152 4.2.7.1 Influence of temperature [22] ( Figs. 4.2.14 and 4.2.15)......Page 153 4.2.7.3 Influence of slice thickness [21] ( Figs. 4.2.18–4.2.20)......Page 154 4.2.7.6 Influence of cultivar [21] ( Figs. 4.2.24–4.2.26)......Page 155 References......Page 156 Part 5 Oil crops......Page 158 5.1.1 Morphological characteristics ( Figs. 5.1.1 and 5.1.2, Table 5.1.1)......Page 160 5.1.4.2 Storage facilities [12]......Page 161 5.1.5.2 Quality standards ( Table 5.1.3)......Page 162 5.1.6.1 Influence of temperature [6] ( Figs. 5.1.7–5.1.9)......Page 163 5.1.6.3 Influence of air velocity [6] ( Figs. 5.1.12 and 5.1.13)......Page 164 5.1.7.1 Influence of temperature [6] ( Figs. 5.1.17–5.1.21)......Page 165 5.1.8.2 Production and processing......Page 166 References......Page 167 5.2.1 Morphological characteristics [1] ( Figs. 5.2.1 and 5.2.2, Table 5.2.1)......Page 168 5.2.4.1 Storage conditions ( Figs. 5.2.3 and 5.2.4)......Page 169 5.2.5.2 Quality standards ( Table 5.2.3)......Page 170 Influence of temperature [13] ( Fig. 5.2.7)......Page 171 5.2.7.1 Influence of temperature [15] ( Fig. 5.2.11)......Page 172 References......Page 173 5.3.3.1 Drying parameters ( Table 5.3.2)......Page 174 5.3.5.2 Quality standards ( Table 5.3.3)......Page 175 5.3.6.1 Influence of temperature ( Figs. 5.3.5–5.3.8)......Page 176 5.3.6.3 Influence of initial moisture content [18] ( Fig. 5.3.11)......Page 177 References......Page 178 5.4.2.2 Production method......Page 180 5.4.5.1 Utilization of dried products [15, 16] ( Fig. 5.4.4)......Page 181 5.4.6.1 Influence of temperature [20] ( Figs. 5.4.5–5.4.7)......Page 182 5.4.7.1 Influence of relative humidity [21] ( Fig. 5.4.9)......Page 183 References......Page 184 5.5.2.1 Optimum stage of maturity......Page 186 5.5.4.1 Storage conditions ( Figs. 5.5.3 and 5.5.4)......Page 187 5.5.5.4 Chemical composition ( Table 5.5.4)......Page 188 5.5.6.2 Influence of relative humidity [12] ( Figs. 5.5.9 and 5.5.10)......Page 189 5.5.8.2 Production and processing......Page 190 References......Page 191 Part 6 Vegetables......Page 192 6.1.2.2 Optimum stage of maturity [3]......Page 194 6.1.4.1 Storage conditions [7, 13] ( Fig. 6.1.3)......Page 195 6.1.5.4 Chemical composition ( Table 6.1.4)......Page 196 6.1.6.2 Influence of air velocity [17] ( Fig. 6.1.9)......Page 197 6.1.7.1 Influence of temperature ( Figs. 6.1.12–6.1.16)......Page 198 6.1.8.1 Major quality parameters......Page 199 References......Page 200 6.2.2.2 Production method [3]......Page 202 Halved Pods—Stripes—Slices......Page 203 6.2.5.1 Utilization of dried products [3] ( Figs. 6.2.7 and 6.2.8)......Page 204 Carotenoids [17]: 0.1–0.8%......Page 205 6.2.6.3 Influence of slice width [18] ( Fig. 6.2.12)......Page 206 6.2.7.1 Influence of temperature [18] ( Figs. 6.2.16 and 6.2.17)......Page 207 6.2.7.3 Influence of thermal and chemical pre-treatments [18] ( Fig. 6.2.20)......Page 208 References......Page 209 6.3.2.1 Appropriate properties [4]......Page 212 6.3.4.1 Storage conditions [13] ( Fig. 6.3.3)......Page 213 6.3.5.4 Chemical composition ( Table 6.3.4)......Page 214 Influence of temperature [16] ( Figs. 6.3.5–6.3.7)......Page 215 Influence of maturity stage [16] ( Fig. 6.3.11)......Page 216 Influence of relative humidity [4] ( Figs. 6.3.15 and 6.3.16)......Page 217 Influence of mechanical treatment [4] ( Fig. 6.3.19)......Page 218 Influence of relative humidity [4] ( Fig. 6.3.23)......Page 219 6.3.7.2 Influence of relative humidity [4] ( Fig. 6.3.27)......Page 220 References......Page 221 Part 7 Spices......Page 224 Objectives......Page 226 7.1.4.1 Storage conditions [14, 15] ( Figs. 7.1.3–7.1.5)......Page 227 7.1.5.2 Quality standards ( Table 7.1.3)......Page 228 7.1.6.1 Influence of temperature [22] ( Figs. 7.1.8–7.1.10)......Page 229 7.1.6.4 Influence of chemical pre-treatment [23] ( Fig. 7.1.13)......Page 230 7.1.7.1 Influence of drying air temperature ( Figs. 7.1.15–7.1.20)......Page 231 Influence of pre-treatment ( Figs. 7.1.21–7.1.23)......Page 232 References......Page 233 7.2.2.2 Optimum stage of maturity [7]......Page 236 7.2.4.1 Storage conditions ( Fig. 7.2.3)......Page 237 7.2.5.2 Quality standards ( Table 7.2.3)......Page 238 7.2.6.1 Drying of garlic cloves [19] ( Figs. 7.2.5–7.2.7)......Page 239 Influence of temperature ( Figs. 7.2.11 and 7.2.12)......Page 240 References......Page 241 7.3.1 Morphological characteristics ( Figs. 7.3.1–7.3.3, Table 7.3.1)......Page 244 High-temperature drying......Page 245 7.3.5.2 Quality standards ( Table 7.3.3)......Page 246 7.3.6.1 Influence of temperature [14] ( Figs. 7.3.6–7.3.8)......Page 247 7.3.6.3 Influence of air velocity [14] ( Figs. 7.3.11 and 7.3.12)......Page 248 7.3.6.6 Influence of drying mode [14] ( Figs. 7.3.16–7.3.18)......Page 249 7.3.7.1 Influence of temperature ( Figs. 7.3.19–7.3.23)......Page 250 7.3.7.4 Influence of slice thickness [14] ( Figs. 7.3.26–7.3.28)......Page 251 References......Page 252 Part 8 Stimulants......Page 254 8.1.1 Morphological characteristics [1] ( Figs. 8.1.1–8.1.3 and Table 8.1.1)......Page 256 8.1.3.1 Drying parameters ( Table 8.1.2)......Page 257 High-temperature drying......Page 258 8.1.6.1 Influence of temperature [8] ( Figs. 8.1.6 and 8.1.7)......Page 259 8.1.6.4 Influence of pH-value [8] ( Fig. 8.1.11)......Page 260 References......Page 261 8.2.1 Morphological characteristics (Figs. 8.2.1–8.2.3 and Table 8.2.1)......Page 264 Wet processing [1, 8, 9]......Page 265 8.2.5.1 Utilization of dried products [1] (Figs. 8.2.6–8.2.8)......Page 266 8.2.5.5 Chemical composition (Table 8.2.4)......Page 267 Influence of air velocity [20] (Fig. 8.2.11)......Page 268 Influence of relative humidity [20] (Figs. 8.2.14 and 8.2.15)......Page 269 Influence of temperature [20] (Figs. 8.2.19 and 8.2.20)......Page 270 Influence of temperature (Figs. 8.2.21–8.2.23)......Page 271 References......Page 272 Part 9 Fruits......Page 274 9.1.2.2 Optimum stage of maturity [3, 4]......Page 276 9.1.3.1 Drying parameters (Table 9.1.2)......Page 277 9.1.5.1 Utilization of dried products [1] (Figs. 9.1.4–9.1.7)......Page 278 9.1.5.4 Chemical composition (Table 9.1.4)......Page 279 9.1.6.2 Influence of relative humidity [16] (Figs. 9.1.10 and 9.1.11)......Page 280 9.1.6.4 Influence of slice thickness [15] (Figs. 9.1.14 and 9.1.15)......Page 281 9.1.7.1 Influence of temperature (Figs. 9.1.19–9.1.22)......Page 282 9.1.7.2 Influence of relative humidity (Figs. 9.1.23 and 9.1.24)......Page 283 9.1.8.2 Production and processing......Page 284 References......Page 285 Cultivars [5]......Page 286 High-temperature drying......Page 287 9.2.5.1 Utilization of dried products [2] ( Figs. 9.2.4–9.2.6)......Page 288 9.2.5.5 Important ingredients......Page 289 9.2.6.2 Influence of relative humidity [2] ( Figs. 9.2.9 and 9.2.10)......Page 290 9.2.6.4 Influence of fruit size [2] ( Figs. 9.2.13 and 9.2.14)......Page 291 9.2.7.1 Influence of temperature [2] ( Figs. 9.2.17 and 9.2.18)......Page 292 9.2.7.4 Influence of cultivar on reconstitution kinetics [2] ( Fig. 9.2.22)......Page 293 References......Page 294 Production of whole fruits......Page 296 Chemical pre-treatments [8, 9]......Page 297 9.3.5.1 Utilization of dried products [16, 17] ( Figs. 9.3.4–9.3.6)......Page 298 9.3.5.3 Drying dependent parameters......Page 299 Influence of temperature [20] ( Figs. 9.3.7 and 9.3.8)......Page 300 Influence of relative humidity [14] ( Fig. 9.3.14)......Page 301 Influence of relative humidity [21] ( Figs. 9.3.17 and 9.3.18)......Page 302 Production and processing......Page 303 References......Page 304 9.4.2.2 Optimum stage of maturity [6]......Page 306 9.4.4.1 Storage conditions [16] ( Fig. 9.4.3)......Page 307 9.4.5.2 Quality standards ( Table 9.4.3)......Page 308 Influence of temperature [22] ( Figs. 9.4.5 and 9.4.6)......Page 309 Influence of temperature [23] ( Figs. 9.4.9 and 9.4.10)......Page 310 9.4.7.1 Influence of pre-treatment [10] ( Figs. 9.4.13–9.4.16)......Page 311 References......Page 312 Thompson sultana seedless (sultanas)......Page 314 9.5.4.1 Storage conditions ( Fig. 9.5.3)......Page 315 9.5.5.1 Utilization of dried products [5] ( Figs. 9.5.4–9.5.7)......Page 316 9.5.5.4 Chemical composition ( Table 9.5.4)......Page 317 9.5.6.2 Influence of relative humidity [5] ( Fig. 9.5.11)......Page 318 9.5.7.1 Influence of temperature ( Figs. 9.5.16–9.5.18)......Page 319 References......Page 320 Selection criteria [5]......Page 322 Flesh......Page 323 9.6.5.2 Quality standards ( Table 9.6.3)......Page 324 Influence of temperature [10] ( Figs. 9.6.6 and 9.6.7)......Page 325 Influence of chemical pre-treatments [10] ( Figs. 9.6.9–9.6.12)......Page 326 Influence of temperature [10] ( Figs. 9.6.16–9.6.18)......Page 327 Influence of temperature [17] ( Figs. 9.6.20 and 9.6.21)......Page 328 References......Page 329 Optimum cultivar......Page 332 High-temperature drying......Page 333 Flesh......Page 334 9.7.5.2 Quality standards ( Tables 9.7.3 and 9.7.4)......Page 335 Influence of temperature ( Figs. 9.7.10 and 9.7.11)......Page 336 Influence of fruit size [1] ( Figs. 9.7.14 and 9.7.15)......Page 337 Influence of temperature [16] ( Figs. 9.7.18 and 9.7.19)......Page 338 Major quality parameters......Page 339 References......Page 340 Selection criteria......Page 342 Osmotic treatment......Page 343 9.8.5.1 Utilization of dried products ( Figs. 9.8.4–9.8.6)......Page 344 9.8.5.4 Chemical composition ( Table 9.8.4)......Page 345 Influence of air velocity [21] ( Figs. 9.8.11 and 9.8.12)......Page 346 Influence of pre-treatment [21] ( Figs. 9.8.16–9.8.20)......Page 347 Influence of temperature [5, 22] ( Figs. 9.8.21 and 9.8.22)......Page 348 Influence of temperature [22] ( Fig. 9.8.26)......Page 349 Influence of temperature [5, 22] ( Figs. 9.8.28–9.8.31)......Page 350 References......Page 351 Cultivars......Page 354 9.9.3.1 Drying parameters ( Table 9.9.2)......Page 355 9.9.5.1 Utilization of dried products ( Figs. 9.9.5–9.9.7)......Page 356 9.9.5.4 Chemical composition ( Table 9.9.4)......Page 357 Influence of temperature [18] ( Fig. 9.9.11)......Page 358 9.9.6.3 Comparison through-flow and over-flow drying [18] ( Figs. 9.9.14 and 9.9.15)......Page 359 9.9.7.1 Influence of temperature [19] ( Figs. 9.9.16–9.9.19)......Page 360 9.9.7.3 Influence of chemical pre-treatment [20] ( Figs. 9.9.23–9.9.25)......Page 361 References......Page 362 9.10.2.3 Production method [5]......Page 364 9.10.4.1 Storage conditions ( Fig. 9.10.3)......Page 365 9.10.5.4 Chemical composition ( Table 9.10.4)......Page 366 9.10.6.1 Influence of temperature [22] ( Figs. 9.10.6 and 9.10.7)......Page 367 9.10.7.1 Influence of temperature [22] ( Figs. 9.10.11 and 9.10.12)......Page 368 9.10.7.3 Influence of chemical pre-treatment ( Figs. 9.10.15–9.10.17)......Page 369 References......Page 370 9.11.1 Morphological characteristics [1] ( Figs. 9.11.1 and 9.11.2, Table 9.11.1)......Page 372 Sun drying......Page 373 9.11.5.4 Chemical composition ( Table 9.11.4)......Page 374 Influence of relative humidity [18] ( Fig. 9.11.8)......Page 375 Influence of thermal pre-treatment [19] ( Figs. 9.11.12 and 9.11.13)......Page 376 9.11.7.1 Influence of temperature [22] ( Figs. 9.11.16–9.11.18)......Page 377 9.11.7.3 Influence of chemical pre-treatment [18] ( Figs. 9.11.21 and 9.11.22)......Page 378 References......Page 379 Part 10 Medicinal plants......Page 382 10.1.3.1 Drying parameter (Table 10.1.2)......Page 384 10.1.5.1 Utilization of dried products [12] (Fig. 10.1.5)......Page 385 10.1.6.1 Influence of temperature [10] (Figs. 10.1.6 and 10.1.7)......Page 386 10.1.6.3 Influence of the cultivar [10] (Figs. 10.1.10–10.1.12)......Page 387 10.1.7.1 Influence of temperature [10] (Figs. 10.1.13–10.1.20)......Page 388 10.1.8.2 Production and processing......Page 389 References......Page 390 10.2.2.2 Production method......Page 392 10.2.5.1 Utilization of dried products [2] ( Figs. 10.2.3 and 10.2.4)......Page 393 10.2.6.1 Influence of temperature [11] ( Figs. 10.2.5–10.2.7)......Page 394 10.2.7.1 Influence of temperature [11] ( Figs. 10.2.11–10.2.13)......Page 395 10.2.8.2 Production and processing......Page 396 References......Page 397 10.3.3.1 Drying parameters (Table 10.3.2)......Page 398 10.3.5.1 Utilization of dried products [1] (Fig. 10.3.5)......Page 399 10.3.6.1 Influence of temperature [15] (Figs. 10.3.6 and 10.3.7)......Page 400 10.3.7.1 Influence of temperature (Figs. 10.3.11–10.3.16)......Page 401 10.3.8.2 Production and processing......Page 403 References......Page 404 10.4.2.2 Production method......Page 406 10.4.5.1 Utilization of dried products [1] ( Fig. 10.4.3)......Page 407 10.4.6.1 Influence of temperature [17]......Page 408 10.4.7.1 Influence of temperature ( Figs. 10.4.8 and 10.4.9)......Page 409 References......Page 410 10.5.3.1 Drying parameters ( Table 10.5.2)......Page 412 10.5.5.2 Quality standards ( Table 10.5.3)......Page 413 Influence of relative humidity [14] ( Figs. 10.5.6 and 10.5.7)......Page 414 Influence of relative humidity [14] ( Figs. 10.5.10–10.5.12)......Page 415 10.5.8.2 Production and processing......Page 416 References......Page 417 10.6.2.2 Production method......Page 418 10.6.5.1 Utilization of dried products [2] ( Fig. 10.6.3)......Page 419 10.6.5.4 Chemical composition ( Tables 10.6.4 and 10.6.5)......Page 420 10.6.6.2 Influence of relative humidity [16] ( Figs. 10.6.7 and 10.6.8)......Page 421 10.6.7.2 Influence of relative humidity [16] ( Figs. 10.6.13 and 10.6.14)......Page 422 References......Page 423 10.7.2.2 Production method......Page 426 10.7.5.1 Utilization of dried products [2, 11] ( Fig. 10.7.3)......Page 427 10.7.6.1 Influence of temperature [16] ( Figs. 10.7.4 and 10.7.5)......Page 428 References......Page 429 10.8.3.1 Drying parameters ( Table 10.8.2)......Page 432 10.8.5.1 Utilization of dried products [2, 10, 11] ( Fig. 10.8.5)......Page 433 10.8.6.1 Influence of temperature [14] ( Figs. 10.8.6–10.8.9)......Page 434 10.8.7.2 Influence of dew point temperature [15] ( Figs. 10.8.11–10.8.13)......Page 435 10.8.8.2 Production and processing......Page 436 References......Page 437 10.9.2.2 Production method......Page 438 10.9.5.2 Quality standard ( Table 10.9.3)......Page 439 10.9.6.2 Influence of components [18] ( Fig. 10.9.6)......Page 440 10.9.8.2 Production and processing......Page 441 References......Page 442 Nomenclature......Page 444 Index......Page 446 Back Cover......Page 450 Drying Atlas: Drying Kinetics And Quality Of Agricultural Products Features Foundational Overview Information For Food Production As An Introduction To This Important Process. The Book Provides, In A Condensed And Systematic Way, Specific Insights To The Drying-relevant Properties And Coefficients Of Over 40 Agricultural Products. It Also Presents Information About Production Methods Influencing The Drying Process And The Quality Of The Dried Product, The Official Quality Standards Of The Products, The Design Principles And Operating Characteristics Of Drying Systems That Are Widely Used In Postharvest Processing And Food Industry. Available Books On Drying Technology Mainly Focus On Drying Theory And Simulation Of Drying Processes. Drying Atlas: Drying Kinetics And Quality Of Agricultural Products Offers Systematic Information About The Impact Of Other Important Parameters Such As Relative Humidity, Air Flow Rate, Mechanical, Thermal And Chemical Pre-treatment, And Drying Mode For Specific Products. This Book Is A Unique And Valuable Reference For Those Scientists And Engineers Focused On Industrial Drying Applications And Dryers, As Well As Graduate And Post-graduate Students In Postharvest Technology And Drying. Explores Production Methods Influencing The Drying Process And The Quality Of The Dried Product Outlines The Official Quality Standards Of The Products, The Design Principles, And Operating Characteristics Of Drying Systems That Are Used In Postharvest Processing Features 41 Chapters (each For An Agricultural Product) Presented In A Condensed And Systematic Way

Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes.

This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying.

• Explores the production methods that influence the drying process and quality of the dried product
• Outlines the official quality standards of the products, the design principles, and the operating characteristics of drying systems that are used in postharvest processing
• Features 41 chapters that are (each for an agricultural product) presented in a condensed and systematic way

Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes. This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying. -- Provided by publisher