Slide 1

...

...

Drying of Foods, Vegetables and Fruits Volume 1 ...

(^) ...

Drying of Foods, Vegetables and Fruits Volume 1 Editors: Sachin V. Jangam, Chung Lim Law and Arun S. Mujumdar 2010 ...

Drying of Foods, Vegetables and Fruits (Volume 1) Copyright © 20 10 ISBN: 978-981- 08 -6759- 1 All rights reserved. No part of t ...

PREFACE Drying is an important unit operation used in numerous industries and well known as a dominant industrial consumer of fo ...

This book is divided in three volumes; the first volume is dedicated to fundamentals of drying FVF, second volume has detailed d ...

Contributors to Volume 1 List of Contributors E. Azarpazhooh Department of Food Science and Agricultural Chemistry, Macdonald Ca ...

21,111 Lakeshore Ste-Anne-de-Bellevue, Quebec, Canada H9X 3V B.N. Thorat Chemical Engineering Department, Institute of Chemical ...

Index Chapter No Title / Authors Page No 01 Basic Concepts and Definition S.V. Jangam and A.S. Mujumdar 01 02 Hygrothermal Prope ...

...

Jangam, S.V. and Mujumdar, A.S. Basic concepts and definitions, in Drying of Foods, Vegetables and Fruits - Volume 1, Ed. Jangam ...

...

Jangam, Mujumdar - Basic Concepts and Definition 1. 1. INTRODUCTION There are two main sources of food; plants and animals. Alth ...

Jangam, Mujumdar - Basic Concepts and Definition and enhance the quality at minimal cost, e.g. new drying techniques such as hea ...

Jangam, Mujumdar - Basic Concepts and Definition pilot scales coupled with field experience and know-how is essential to the dev ...

Jangam, Mujumdar - Basic Concepts and Definition Liquid diffusion, if the wet solid is at a temperature below the boiling point ...

Jangam, Mujumdar - Basic Concepts and Definition representing percent humidity and adiabatic saturation are drawn according to t ...

Jangam, Mujumdar - Basic Concepts and Definition Table 1.2. Basic terminologies in drying Terms/Symbol Meaning Adiabatic saturat ...