Slide 1

Jangam, S.V. and Mujumdar, A.S. Basic concepts and definitions, in Drying of Foods,

Vegetables and Fruits - Volume 1, Ed. Jangam, S.V., Law, C.L. and Mujumdar, A.S. ,

2010 , ISBN - 978 -981-08-6759-1, Published in Singapore, pp. 1-30.

Chapter 1

Basic Concepts and Definitions

S.V. Jangam and A .S. Mujumdar

Mechanical Engineering Department & M3TC National University of Singapore, Singapore

Contents

1.1. INTRODUCTION ......................................................................................................................... 3

1.2. MICROBIAL DAMAGE ............................................................................................................... 5

1.3. BASIC TERMINOLOGIES IN DRYING ................................................................................... 5

1.3.1. Thermodynamic Properties of Air-water mixture and moist solids .......................... 6

1.3.1.1. Psychrometry ............................................................................................................................ 6

1.3.1.2. Water Activity ........................................................................................................................... 9

1.3.1.3. Equilibrium Moisture Content and Sorption Isotherms ....................................... 11

1.3.2. Drying Kinetics ............................................................................................................................... 15

1.4. ADVANCES IN FOOD DRYING .............................................................................................. 22

1.4.1. Use of advanced computational tools .................................................................................... 22

1.4.2. Reaction Engineering Approach in Drying .......................................................................... 23

1.4.3. Advanced Drying Techniques for Foods .............................................................................. 24

1.5. CLOSING REMARKS ................................................................................................................ 26

Jangam, S.V. and Mujumdar, A.S. Basic Concepts and Definitions, in Drying of Foods, Vegetables
and Fruits - Volume 1, Ed. Jangam, S.V., Law, C.L. and Mujumdar, A.S. , 2010, ISBN - 978 - 981 - 08 -
6759 - 1, Published in Singapore, pp. 1-30.