E-Book Overview
Drying is very challenging in both theory and experiment because of the multiphase and multiscale nature of the process. This third volume of Modern Drying Technology provides chemical engineers, mechanical engineers, process engineers, apparatus construction engineers, process engineers, pharma engineers, and food technologists with high-level, cutting-edge results information on: preservation of product quality during the drying of foods and biomaterials, preservation of active pharmaceutical ingredients during freeze drying, quality of paper products, drying of highly porous materials, optoelectronics, particle formation and morphology, and particle formulation.
E-Book Content
Edited by Evangelos Tsotsas and Arun S. Mujumdar Modern Drying Technology
Modern Drying Technology Edited by E. Tsotsas and A. Mujumdar
Other Volumes Volume 1: Computational Tools at Different Scales ISBN: 978-3-527-31556-7
Volume 2: Experimental Techniques ISBN: 978-3-527-31557-4
Forthcoming Volumes Volume 4: Energy Savings ISBN: 978-3-527-31559-8
Volume 5: Process Intensification ISBN: 978-3-527-31560-4
Forthcoming Volumes Modern Drying Technology Set (Volumes 1 – 5) ISBN: 978-3-527-31554-3
Edited by Evangelos Tsotsas and Arun S. Mujumdar
Modern Drying Technology Volume 3: Product Quality and Formulation
The Editors: Prof. Evangelos Tsotsas Otto von Guericke University Thermal Process Engineering Universitätsplatz 2 39106 Magdeburg Germany
All books published by Wiley-VCH are carefully produced. Nevertheless, authors, editors, and publisher do not warrant the information contained in these books, including this book, to be free of errors. Readers are advised to keep in mind that statements, data, illustrations, procedural details or other items may inadvertently be inaccurate. Library of Congress Card No.: applied for
Prof. Arun S. Mujumdar National University of Singapore Mecnical Engineering/Block EA 07-0 9 Engineering Drive 1 Singapore 117576 Singapore
British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library. Bibliographic information published by the Deutsche Nationalbibliothek The Deutsche Nationalbibliothek lists this publication in the Deutsche Nationalbibliografie; detailed bibliographic data are available on the Internet at http://dnb.d-nb.de. # 2011 Wiley-VCH Verlag & Co. KGaA, Boschstr. 12, 69469 Weinheim, Germany All rights reserved (including those of translation into other languages). No part of this book may be reproduced in any form – by photoprinting, microfilm, or any other means – nor transmitted or translated into a machine language without written permission from the publishers. Registered names, trademarks, etc. used in this book, even when not specifically marked as such, are not to be considered unprotected by law. Composition
Thomson Digital, Noida, India
Printing and Binding Cover Design
Strauss GmbH, Mörlenbach
Adam Design, Weinheim
Printed in the Federal Republic of Germany Printed on acid-free paper ISBN: 978-3-527-31558-1
V
Contents Series Preface XIII Preface of Volume 3 XVII List of Contributors XXI Recommended Notation XXV EFCE Working Party on Drying: Address List 1
1.1 1.2 1.3 1.4 1.5 1.6
2
2.1 2.2 2.3 2.4 2.4.1 2.4.2 2.5 2.6
XXXI
Quality Changes in Food Materials as Influenced by Drying Processes 1 Catherine Bonazzi and Elisabeth Dumoulin Introduction 1 Biochemical Reactions Induced by Drying 5 Physical Transformations During Drying 9 Mechanical Transformations Induced by Drying Storage and Rehydration of Food Products 16 Conclusion 17 References 18
14
Impact of Drying on the Mechanical Properties and Crack Formation in Rice 21 Ca