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Drying of Foods, Vegetables and Fruits Volume 3 Editors Sachin V Jangam, Chung Lim Law, Arun S Mujumdar Drying of Foods, Vegetables and Fruits Volume 3 Drying of Foods, Vegetables and Fruits Volume 3 Editors: Sachin V. Jangam, Chung Lim Law and Arun S. Mujumdar 2011 Drying of Foods, Vegetables and Fruits (Volume 3) Copyright © 2011 by authors of individual chapter ISBN: 978-981-08-9426-9 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 (published in 2010) 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 (published in 2011) of this book series covered drying of most of the food variety such as drying of rice, medical plants, roots, marine products, exotic tropical fruits, probiotics and recently popularized functional food and snack food. This volume (third of the series) covers special topics such as microwave freeze drying, role of extrusion of food materials, vacuum frying, baking of bread, fluidized bed drying of foods, use of renewable energy and finally a chapter on use of mathematical modeling in food drying considering a case of impinging jet drying. We are happy to bring out the third volume of this effort, however, based on the response of drying experts, a fourth volume is also proposed. 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 3 List of Contributors S. Banooni Department of Mechanical Engineering, SNhaavhiidd CBhizammraarnk U niversity, Ahvaz, Iran Multiphase Systems Research Lab., School of Chemical Engineering, CVo.Alle. gCeh oafu Egnhguinleee ring, University of Tehran, Tehran, Iran Chemical Engineering Department, Institute of Chemical Technology, NX.. PDauriaknh Road, Mumbai, India - 400 019 State laboratory of Food Science and Technology, School of Food Science and Technology, JLi.aPn. gFnaann University, China 214122 State laboratory of Food Science and Technology, School of Food Science and Technology, JSi.aVn. gJnaanng aUmni versity, China 214122 Departement of Mechanical Engineering, National University of Singapore 9H .E Jniagninge ering Drive 1, Singapore 117576 State laboratory of Food Science and Technology, School of Food Science and Technology, JJi.Can. Kgnuarnn Uian iversity, China 214122 Departement of Mechanical Engineering, National University of Singapore 9N aEvnigdi nMeeorsitnogu Dfir ive 1, Singapore 117576 Multiphase Systems Research Lab., School of Che mical Engineering, CAo.Sll eMgeu ojuf mEndgianre ering, University of Tehran, Tehran, Iran Departement of Mechanical Engineering, National University of Singapore 9 Engineering Drive 1, A.P. Sasmito Singapore 117576 Departement of Mechanical Engineering, National University of Singapore 9G .ELn. Vgiinseaevrailneg Drive 1, Singapore 117576 Centre for Com putational Technologies - CCTech, PTu. nWe,e i India, 411007 Departement of Mechanical Engineering, National University of Singapore 9M E. Znhgiannege ring Drive 1, Singapore 117576 State laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, China 214122
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