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Hybrid Technology for Food Dehydration

Pronay Kumar, Das (2009) Hybrid Technology for Food Dehydration. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: In the present work extensive literature survey has been carried out covering various aspects of drying techniques, one of the oldest food preservation techniques. Applications of drying in food processing, types and classification of dryers and different hybrid drying technologies being adopted to improve process efficiency are included in the scope of literature survey. The present work has mainly focused on hybrid drying technologies based on electromagnetic radiations (field assisted) such as Infrared, Microwave and Radio Frequency. Drying techniques having two or more methods of drying applied in combination are focused more as this technique is becoming highly popular in food processing. Techniques wherein the processes are applied in sequential way are also covered briefly as these are proved to be advantageous in a few food processing operations. Advantage and limitation of each drying technique, mechanism of heat transfer and operation, literature reports on application of this technique for food dehydration are covered in the literature survey. This work provides an overview of the basic hybrid drying processes, selected based on experimental results and techniques reported in the literature, self-deduced analysis and discussions in the light of potential scale-up and suitability or feasibility to present day and future drying applications.
Uncontrolled Keywords: drying techniques; hybrid drying technologies; food processing
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2010 10:57
Last Modified: 30 Jun 2015 05:56
URI: http://ir.cftri.com/id/eprint/9570

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