Intermittent and Nonstationary Drying Technologies: Principles and Applications

1st Edition

Azharul Karim, Chung-Lim Law

CRC Press
Published September 11, 2017
Reference - 244 Pages - 11 Color & 69 B/W Illustrations
ISBN 9781138746299 - CAT# K32474
Series: Advances in Drying Science and Technology

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The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality, relationship among intermittency of drying, microstructural changes, and food quality, microwave assisted pulsed fluidized and spouted bed drying, and cellular level water distribution. Aimed at food engineers, chemical product engineers, pharmaceutical engineers and technologists, plant design engineers, and researchers and students in these areas, this useful reference helps readers:


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