An overview of recent developments and some R&D challenges related to drying of foods

Drying Technology

Volumn 29, Issue 12, 2011, Pages 1343-1357

  Jangam, Sachin V ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Advances in drying; Energy efficiency; Hybrid drying techniques; Pretreatment; Renewable energy; Sustainability

Indexed keywords

ADVANCES IN DRYING; DRYING OF FOODS; DRYING TECHNOLOGY; ENERGY MINIMIZATION; HYBRID DRYING; HYBRID DRYING TECHNIQUES; IMPINGING STREAM; LOW-PRESSURE SUPERHEATED STEAM DRYING; MATHEMATICAL MODELING; MICROWAVE-ASSISTED; NOVEL DESIGN; OSMOTIC DEHYDRATION; PRE-TREATMENT; PULSE COMBUSTION; PULSED FLUIDIZED BED; RENEWABLE ENERGIES; THERMAL DEHYDRATION; THERMAL DRYING;

COST EFFECTIVENESS; DEHYDRATION; DEWATERING; ENERGY EFFICIENCY; ENERGY UTILIZATION; ENVIRONMENTAL IMPACT; FLUIDIZATION; FLUIDIZED BED COMBUSTION; FLUIDIZED BEDS; FOOD PRESERVATIVES; INNOVATION; OPTICAL PUMPING; SPRAY DRYING; TECHNOLOGY;

THERMAL PROCESSING (FOODS);

EID: 79960832667     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2011.594378     Document Type: Article

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