drying in the process industry

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Drying In The Process Industry

Author : C. M. van 't Land
ISBN : 9781118105825
Genre : Technology & Engineering
File Size : 50. 83 MB
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A comprehensive approach to selecting and understanding dryingequipment for chemical and mechanical engineers A detailed reference of interest for engineers and energyspecialists working in the process industry field, Drying in theProcess Industry investigates the current state of the art oftoday's industrial drying practices, examines the factorsinfluencing drying's high costs in both equipment and energyconsumption, and summarizes key elements for keeping dryingoperations under budget and performing at peak capacity safelywhile respecting the environment. Extensive coverage of dryerbasics as well as essential procedures concerning the selection ofindustrial dryers—such as how to gather results of relevantlaboratory measurements, carry out small-scale tests, and correctlysize equipment—help to inform readers on criteria forgenerating scalable specifications that greatly assist buyingdecisions. Drying in the Process Industry: Takes a practical approach to drying equipment, from an authorwith four decades in the industry Describes a diverse array of drying equipment (convective, likeflash, spray, fluid-bed, and rotary; contact, like paddle andsteam; radiation) from an engineer's perspective Provides quick and ready access to drying technologies withreferences to more detailed literature Treats drying in the context of the entire productionprocess True of all process facilities where drying plays an importantrole, such as those in the chemical, pharmaceutical, plastics, andfood industries, the purchase of improper industrial dryingequipment can significantly affect a manufacturer's economic bottomline. With the guidance offered in this book, engineers will beable to confidently choose industrial drying equipment thatincreases profits, runs efficiently, and optimally suits theirneeds.

Industrial Drying Of Foods

Author : Christopher G J Baker
ISBN : 0751403849
Genre : Cooking
File Size : 70. 69 MB
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Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

Handbook Of Industrial Drying Second Edition Revised And Expanded

Author : A. S. Mujumdar
ISBN : 0824789962
Genre : Science
File Size : 30. 75 MB
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Offers careful evaluations of the advantages, limitations, and key features of all the major dryers in use today. Provides a systems approach so that the dryer may be logically integrated into pre- and postdrying operations. Second Edition covers new developments and novel techniques; presents emerging drying technologies; furnishes new information on infrared drying, impinging stream techniques, cost estimation, safety, and energy; and more.

Intermittent And Nonstationary Drying Technologies

Author : Azharul Karim
ISBN : 9781351251259
Genre : Science
File Size : 46. 31 MB
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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:

Dust Explosions In The Process Industries

Author : Rolf K. Eckhoff
ISBN : 0080488749
Genre : Technology & Engineering
File Size : 50. 36 MB
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Unfortunately, dust explosions are common and costly in a wide array of industries such as petrochemical, food, paper and pharmaceutical. It is imperative that practical and theoretical knowledge of the origin, development, prevention and mitigation of dust explosions is imparted to the responsible safety manager. The material in this book offers an up to date evaluation of prevalent activities, testing methods, design measures and safe operating techniques. Also provided is a detailed and comprehensive critique of all the significant phases relating to the hazard and control of a dust explosion. An invaluable reference work for industry, safety consultants and students. A completely new chapter on design of electrical equipment to be used in areas containing combustible/explosible dust A substantially extended and re-organized final review chapter, containing nearly 400 new literature references from the years 1997-2002 Extensive cross-referencing from the original chapters 1-7 to the corresponding sections of the expanded review chapter

Handbook On Spray Drying Applications For Food Industries

Author : M. Selvamuthukumaran
ISBN : 9780429619632
Genre : Health & Fitness
File Size : 48. 93 MB
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Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

Drying Technologies In Food Processing

Author : Xiao Dong Chen
ISBN : 9781444309423
Genre : Technology & Engineering
File Size : 42. 18 MB
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Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Handbook Of Industrial Drying

Author : Arun S. Mujumdar
ISBN : 9781420017618
Genre : Science
File Size : 77. 6 MB
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Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog

Handbook Of Drying For Dairy Products

Author : C. Anandharamakrishnan
ISBN : 9781118930519
Genre : Technology & Engineering
File Size : 45. 9 MB
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Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Energy And The Process Industries

Author :
ISBN : PSU:000011218692
Genre : Energy policy
File Size : 78. 19 MB
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