Food Drying and Dewatering
Catherine Bonaui, Élisabeth Dumoulin, Anne-Lucie Raoult-Wack, Zeki Berk, J.J. Bimbenet, Francis Courtois +2 more
Drying Technology
Abstract
Food drying and dewatering raises a growing interest because of increasing requirements in quality, specially in the production of ingredients and additives for food formulation. Heat and mass transfers, as well as mechanical phenomena and reactions kinetics induced by these transfers must be more and more carefully controlled during drying and storage.This chapter relates recent advances in- drying of solids- spray-drying- drum-dryine- superheateded steam drying- osmotice dehydration- hot oil immersion drying
Extracted Claims
2 claims extracted from this paper into the knowledge graph
food drying involves heat and mass transfers
“Heat and mass transfers, as well as mechanical phenomena and reactions kinetics induced by these transfers must be more and more carefully controlled during drying and storage.”
food drying includes drying of solids, spray-drying, drum-drying, superheated steam drying, osmotic dehydration, hot oil immersion drying
“This chapter relates recent advances in- drying of solids- spray-drying- drum-dryine- superheateded steam drying- osmotice dehydration- hot oil immersion drying”