Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes.
This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying.
1. Cover image - p. page_i 2. Title page - p. page_i 3. Table of Contents - p. page_i 4. Copyright - p. page_iv 5. Preface - p. page_xi 6. Biographies - p. page_xiii 7. Acknowledgments - p. page_xv 8. Part 1: Production and processing - p. page_xv 9. Chapter 1.1: Production - p. page_xv 10. Chapter 1.2: Drying - p. page_8 11. Chapter 1.3: Storage and packaging - p. page_35 12. Chapter 1.4: Quality - p. page_42 13. Part 2: Drying and quality kinetics - p. page_50 14. Chapter 2.1: Drying kinetics - p. page_50 15. Chapter 2.2: Quality kinetics - p. page_61 16. Part 3: Cereals - p. page_66 17. Chapter 3.1: Barley (Hordeum vulgare L.) - p. page_66 18. Chapter 3.2: Maize (Zea mays L.) - p. page_74 19. Chapter 3.3: Oat (Avena sativa L.) - p. page_84 20. Chapter 3.4: Rice (Oryza sativa L.) - p. page_90 21. Chapter 3.5: Rye (Secale cereale L.) - p. page_97 22. Chapter 3.6: Wheat (Triticum L.) - p. page_107 23. Part 4: Root crops - p. page_115 24. Chapter 4.1: Cassava (Manihot esculenta Crantz) - p. page_115 25. Chapter 4.2: Potato (Solanum tuberosum L.) - p. page_129 26. Part 5: Oil crops - p. page_140 27. Chapter 5.1: Coconut (Cocos nucifera L.) - p. page_140 28. Chapter 5.2: Peanut (Arachis hypogaea L.) - p. page_150 29. Chapter 5.3: Rapeseed (Brassica napus var. napus) - p. page_156 30. Chapter 5.4: Soybean (Glycine max (L.) Merr.) - p. page_162 31. Chapter 5.5: Sunflower (Helianthus annuus L.) - p. page_168 32. Part 6: Vegetables - p. page_174 33. Chapter 6.1: Carrot (Daucus carota) - p. page_174 34. Chapter 6.2: Paprika (Capsicum annuum, C. frutescens) - p. page_183 35. Chapter 6.3: Tomato (Solanum lycopersicum L.) - p. page_193 36. Part 7: Spices - p. page_205 37. Chapter 7.1: Chili (Capsicum annuum L.) - p. page_205 38. Chapter 7.2: Garlic (Allium sativum L.) - p. page_217 39. Chapter 7.3: Onion (Allium cepa L.) - p. page_225 40. Part 8: Stimulants - p. page_236 41. Chapter 8.1: Cocoa (Theobroma cacao L.) - p. page_236 42. Chapter 8.2: Coffee (Coffea L., Rubiaceae) - p. page_245 43. Part 9: Fruits - p. page_256 44. Chapter 9.1: Apple (Malus domestica Borkh.) - p. page_256 45. Chapter 9.2: Apricot (Prunus armeniaca L.) - p. page_268 46. Chapter 9.3: Banana (Musa × paradisiaca) - p. page_278 47. Chapter 9.4: Fig (Ficus carica L.) - p. page_288 48. Chapter 9.5: Grape (Vitis vinifera L.) - p. page_296 49. Chapter 9.6: Litchi (Litchi chinensis Sonn.) - p. page_304 50. Chapter 9.7: Longan (Dimocarpus longan Lour.) - p. page_313 51. Chapter 9.8: Mango (Mangifera indica L.) - p. page_323 52. Chapter 9.9: Papaya (Carica papaya L.) - p. page_335 53. Chapter 9.10: Pineapple (Ananas comosus (L.) Merr.) - p. page_346 54. Chapter 9.11: Plum (Prunus domestica subsp. domestica) - p. page_354 55. Part 10: Medicinal plants - p. page_363 56. Chapter 10.1: Basil (Ocimum basilicum L.) - p. page_363 57. Chapter 10.2: Chamomile (Matricaria recutita L.) - p. page_373 58. Chapter 10.3: Lemon Balm (Melissa officinalis L.) - p. page_380 59. Chapter 10.4: Marjoram (Origanum majorana L.) - p. page_387 60. Chapter 10.5: Peppermint (Mentha x piperita L.) - p. page_394 61. Chapter 10.6: Sage (Salvia officinalis L.) - p. page_400 62. Chapter 10.7: St. John’s Wort (Hypericum perforatum L.) - p. page_407 63. Chapter 10.8: Tarragon (Artemisia dracunculus L.) - p. page_413 64. Chapter 10.9: Valerian (Valeriana officinalis L.) - p. page_420 65. Nomenclature - p. page_427 66. Index - p. page_429
Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes.
This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying.
1. Cover image - p. page_i 2. Title page - p. page_i 3. Table of Contents - p. page_i 4. Copyright - p. page_iv 5. Preface - p. page_xi 6. Biographies - p. page_xiii 7. Acknowledgments - p. page_xv 8. Part 1: Production and processing - p. page_xv 9. Chapter 1.1: Production - p. page_xv 10. Chapter 1.2: Drying - p. page_8 11. Chapter 1.3: Storage and packaging - p. page_35 12. Chapter 1.4: Quality - p. page_42 13. Part 2: Drying and quality kinetics - p. page_50 14. Chapter 2.1: Drying kinetics - p. page_50 15. Chapter 2.2: Quality kinetics - p. page_61 16. Part 3: Cereals - p. page_66 17. Chapter 3.1: Barley (Hordeum vulgare L.) - p. page_66 18. Chapter 3.2: Maize (Zea mays L.) - p. page_74 19. Chapter 3.3: Oat (Avena sativa L.) - p. page_84 20. Chapter 3.4: Rice (Oryza sativa L.) - p. page_90 21. Chapter 3.5: Rye (Secale cereale L.) - p. page_97 22. Chapter 3.6: Wheat (Triticum L.) - p. page_107 23. Part 4: Root crops - p. page_115 24. Chapter 4.1: Cassava (Manihot esculenta Crantz) - p. page_115 25. Chapter 4.2: Potato (Solanum tuberosum L.) - p. page_129 26. Part 5: Oil crops - p. page_140 27. Chapter 5.1: Coconut (Cocos nucifera L.) - p. page_140 28. Chapter 5.2: Peanut (Arachis hypogaea L.) - p. page_150 29. Chapter 5.3: Rapeseed (Brassica napus var. napus) - p. page_156 30. Chapter 5.4: Soybean (Glycine max (L.) Merr.) - p. page_162 31. Chapter 5.5: Sunflower (Helianthus annuus L.) - p. page_168 32. Part 6: Vegetables - p. page_174 33. Chapter 6.1: Carrot (Daucus carota) - p. page_174 34. Chapter 6.2: Paprika (Capsicum annuum, C. frutescens) - p. page_183 35. Chapter 6.3: Tomato (Solanum lycopersicum L.) - p. page_193 36. Part 7: Spices - p. page_205 37. Chapter 7.1: Chili (Capsicum annuum L.) - p. page_205 38. Chapter 7.2: Garlic (Allium sativum L.) - p. page_217 39. Chapter 7.3: Onion (Allium cepa L.) - p. page_225 40. Part 8: Stimulants - p. page_236 41. Chapter 8.1: Cocoa (Theobroma cacao L.) - p. page_236 42. Chapter 8.2: Coffee (Coffea L., Rubiaceae) - p. page_245 43. Part 9: Fruits - p. page_256 44. Chapter 9.1: Apple (Malus domestica Borkh.) - p. page_256 45. Chapter 9.2: Apricot (Prunus armeniaca L.) - p. page_268 46. Chapter 9.3: Banana (Musa × paradisiaca) - p. page_278 47. Chapter 9.4: Fig (Ficus carica L.) - p. page_288 48. Chapter 9.5: Grape (Vitis vinifera L.) - p. page_296 49. Chapter 9.6: Litchi (Litchi chinensis Sonn.) - p. page_304 50. Chapter 9.7: Longan (Dimocarpus longan Lour.) - p. page_313 51. Chapter 9.8: Mango (Mangifera indica L.) - p. page_323 52. Chapter 9.9: Papaya (Carica papaya L.) - p. page_335 53. Chapter 9.10: Pineapple (Ananas comosus (L.) Merr.) - p. page_346 54. Chapter 9.11: Plum (Prunus domestica subsp. domestica) - p. page_354 55. Part 10: Medicinal plants - p. page_363 56. Chapter 10.1: Basil (Ocimum basilicum L.) - p. page_363 57. Chapter 10.2: Chamomile (Matricaria recutita L.) - p. page_373 58. Chapter 10.3: Lemon Balm (Melissa officinalis L.) - p. page_380 59. Chapter 10.4: Marjoram (Origanum majorana L.) - p. page_387 60. Chapter 10.5: Peppermint (Mentha x piperita L.) - p. page_394 61. Chapter 10.6: Sage (Salvia officinalis L.) - p. page_400 62. Chapter 10.7: St. John’s Wort (Hypericum perforatum L.) - p. page_407 63. Chapter 10.8: Tarragon (Artemisia dracunculus L.) - p. page_413 64. Chapter 10.9: Valerian (Valeriana officinalis L.) - p. page_420 65. Nomenclature - p. page_427 66. Index - p. page_429
