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Modelling Drying Processes

This comprehensive summary of the state of the art and the ideas behind the reaction engineering approach (REA) to drying processes is an;

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Intermittent and Nonstationary Drying Technologies

-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality;

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Intermittent and Nonstationary Drying Technologies

-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality;

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Heat and Mass Transfer Modelling During Drying

for drying. Eventually, excess energy consumption is necessary to attain a low-quality dried product. Proper heat and mass transfer modelling;

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Handbook of Drying for Dairy Products

Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices;

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Handbook of Drying of Vegetables and Vegetable Products

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The;

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A Comprehensive Guide to Neural Network Modeling

literature regarding the use of artificial neural networks for the modelling and optimization of food drying processes. The applications;

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Drying in the Dairy Industry

product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties;

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Combination Drying Processes

Convective and microwave-vacuum drying are the two drying techniques which have been well implemented for the drying of foodstuffs since;

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Modern Drying Technology, Volume 4

into practice in order to improve the quality of high-value dried products, save energy, and cut the costs of drying processes. Volume 4 deals;

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Modern Drying Technology 2

into practice in order to improve the quality of high-value dried products, save energy, and cut the costs of drying processes. Volume 2;

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Freeze-Drying of Pharmaceutical and Food Products

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried;

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Drying of Food Materials

place in the drying processes which is the subject of this book.;

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Drying of Complex Fluid Drops

Coffee rings, paint drying, blood splatter are all examples of complex fluids drying. Understanding the phenomena of complex fluid drops;

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Heat and Mass Transfer in Drying of Porous Media

engineers in drying technology, food processes, applied energy, mechanical, and chemical engineering.;

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Heat and Mass Transfer in Drying of Porous Media

in drying technology, food processes, applied energy, mechanical, and chemical engineering.;

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Heat and Mass Transfer Studies on Different Leather Materials

processes to produce leathers with 15- 20% moisture. Experiments are conducted to gain a clear picture of how drying variable affects the mechanical;

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Drying and Energy Technologies

This book provides a comprehensive overview of essential topics related to conventional and advanced drying and energy technologies;

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Advanced Drying Technologies for Foods

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products;

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Advances in Heat Pump-Assisted Drying Technology

Drying of solids is one of the most common, complex, and energy-intensive industrial processes. Conventional dryers offer limited;

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Spray Drying Encapsulation of Bioactive Materials

ingredients Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying;

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Drying Atlas

drying technology mainly focus on drying theory and simulation of drying processes. This book offers systematic information on the;

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Modern Drying Technology, Volume 3

pharmaceutical ingredients, and fragile aerogels can be preserved during drying, and how spray drying and spray fluidized bed processes can be used for;

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Focus on Food Engineering

processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Additionally, process control and;

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Porosity

the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food;

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Setting up a Food Drying Business

This guide is designed primarily for people wishing to set up food drying projects. It provides the reader with the prior information and;

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Advances in Simulation and Process Modelling

and practitioners who are interested in the modelling and simulation of business processes, production and industrial processes, service and;

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