Read more
Informationen zum Autor Prabhat K. Nema obtained B. Tech. in Agricultural Engineering from JNKVV, Jabalpur (1995) and M. Tech. in Dairy & Food Engineering from IIT, Kharagpur in India (1997). He has experience of working in Food Industry for about 4 years. He completed his PhD from IIT Kharagpur in Dairy and Food Engineering (2008). He has more than 15 years of experience at academic institutions including NERIST (Itanagar, Arunachal Pradesh), JNKVV (Jabalpur, MP), RVSKVV (Gwalior, MP), AAU (Anand, Gujarat) and NIFTEM (Kundli, Haryana). He has published research articles in journals of national and international repute. He is reviewer of many food related journals. He has been instrumental in developing labs, conducting funded research projects, guiding research projects for number of food professionals at UG, PG and PhD level. He offers consultancy services in the area of food processing. He is also recipient of Seligman APV Award by Society of Chemical Industry, London (UK) which enabled him to have research experience in the University Of Reading (UK) in 2007. Barjinder Pal Kaur obtained her B. Tech. (2006) in Agricultural Engineering and M. Tech. (2009) in Processing and Food Engineering from Punjab Agricultural University, Ludhiana. She joined NIFTEM in 2013 and working as Assistant Professor in the Department of Food Engineering at NIFTEM. She is also the author of several scientific articles published in prestigious national and international journals. She is pursuing her PhD in Food Engineering at Indian Institute of Technology Kharagpur, India. Prof. Arun S. Mujumdar is an Eminent Distinguished Professor who has worked with McGill University, Canada and National University of Singapore, Singapore as well as several esteemed universities around the world. He obtained B. Chem. Eng. (Distinction) from University of Mumbai followed by M. Eng. and Ph.D. from McGill University, Canada. He was awarded Doctor Honoris Causa, Lodz Tech. Univ., Poland & Lyon Univ., France. He has been a Distinguished Engineering Fellow and Visiting Professor, Hong Kong University of Science & Technology, Hong Kong; Platinum Jubilee Distinguished Professor of Chemical Engineering, Institute of Chemical Technology, Mumbai, India & Adjunct Professor of Bioresource Engineering as well as Mining and Materials Engineering at McGill University, Canada. He has served as Professor, Department of Mechanical Engineering (2000-2013) & as a Director, Minerals, Metals & Materials Technology Centre (M3TC) (2006-2013) at National University of Singapore, Singapore. At present he is also associated with NIFTEM, India as Professor Emeritus in the Department of Food Engineering. Professor Mujumdar, Editor-in-Chief of Drying Technology -An International Journal, is popularly known as Drying Guru and a world class Philosopher and Practitioner, a Mentor, an Organizer, a Leader and above all a Distinguished Prolific Researcher in Multidisciplinary fields. He has published more than 500 journal publications with over 350 conference papers and over 75 plenary / keynote lectures at international conferences. Klappentext Originally published in 3 volumes by New India Publishing Agency. Zusammenfassung Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems. This book will aid processors in their search for cost-effective and energy-efficient drying techniques allowing them to succeed commercially in their ventures as well as to fulfill consumer-demand for high-quality products. Drying Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles, classification and selection, different types of conv...
