Intermittent and Nonstationary Drying Technologies: Principles and Applications

Azharul Karim, Chung-Lim Law

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


Add to Wish List
FREE Standard Shipping!


  • Understand that intermittent drying is one of the most energy-efficient drying methods
  • Learn techniques to produce better quality dried products using intermittent drying
  • Recognize the energy and quality advantages of using intermittent drying
  • Comprehend how to use and apply modelling of intermittent drying in designing dryers and drying processes
  • Discover various applications of intermittent drying


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:


We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title