{"title":"Advances In Drying Science And Technology","description":null,"products":[{"product_id":"drying-and-roasting-of-cocoa-and-coffee-book-ching-lik-hii-9781138080973","title":"Drying and Roasting of Cocoa and Coffee","description":"This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced.  Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying\/roasting aspects of cocoa and coffee, respectively.   Features         Provides a comprehensive review on flavor development during cocoa\/coffee processing      Discusses the impact of processing parameters on cocoa\/coffee quality      Presents the new trends in drying\/roasting techniques and novel technology      Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems  No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners\/consultants from various domains in the food and beverage industries.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":55014546080117,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":55014546276725,"sku":"NIN9781138080973","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/6996\/5613\/files\/1138080977.jpg?v=1739094097"},{"product_id":"drying-in-the-dairy-industry-book-pierre-schuck-9780367617547","title":"Drying in the Dairy Industry","description":"With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector.   Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying.  Key Features:         Presents state-of-the-art information on the production of a variety of different dairy powders      Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics      Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity      Covers the technology, modelling and control of the processing steps  This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":56917770633589,"sku":"NIN9780367617547","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/6996\/5613\/files\/9780367617547.jpg?v=1773866189"},{"product_id":"drying-of-aromatic-plant-material-for-natural-perfumes-book-viplav-hari-pise-9781032325040","title":"Drying of Aromatic Plant Material for Natural Perfumes","description":"The book provides readers with a deep understanding of the fascinating world of perfumery, from secretion of secondary metabolites in plant cells, to drying of the herbage, to extraction and applications.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":56933942624629,"sku":"NIN9781032325040","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/6996\/5613\/files\/9781032325040.jpg?v=1773953152"},{"product_id":"superheated-steam-drying-book-mukund-haribhau-bade-9781032230276","title":"Superheated Steam Drying","description":"Superheated steam drying (SSD) has long been recognized for several major advantages it offers over other convective dryers, including high energy efficiency by utilization of energy in the exhaust steam, higher product quality due to the absence of oxygen, and avoidance of fire and explosion hazards.   Offering a global critical overview of the current state of art, Superheated Steam Drying: Technology for Improved Sustainability and Quality assesses future needs and opportunities for industry adoption and further innovation in SSD. It covers SSD technologies for various industrial sectors and mathematical modeling approaches to help with design and scale-up. The effects of SSD on drying kinetics as well as product quality are also discussed with examples.  This book serves as a useful reference for technicians, graduate students, and researchers in the field of drying technology. It can also be used in courses on industrial drying, processing and drying of food, advanced drying technology, and superheated steam drying.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":56934095323509,"sku":"NIN9781032230276","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/6996\/5613\/files\/9781032230276.jpg?v=1773954006"},{"product_id":"superheated-steam-drying-book-mukund-haribhau-bade-9781032230313","title":"Superheated Steam Drying","description":"Superheated steam drying (SSD) has long been recognized for several major advantages it offers over other convective dryers, including high energy efficiency by utilization of energy in the exhaust steam, higher product quality due to the absence of oxygen, and avoidance of fire and explosion hazards.   Offering a global critical overview of the current state of art, Superheated Steam Drying: Technology for Improved Sustainability and Quality assesses future needs and opportunities for industry adoption and further innovation in SSD. It covers SSD technologies for various industrial sectors and mathematical modeling approaches to help with design and scale-up. The effects of SSD on drying kinetics as well as product quality are also discussed with examples.  This book serves as a useful reference for technicians, graduate students, and researchers in the field of drying technology. It can also be used in courses on industrial drying, processing and drying of food, advanced drying technology, and superheated steam drying.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":57270502621557,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":57270503080309,"sku":"NGR9781032230313","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/6996\/5613\/files\/9781032230313.jpg?v=1780902387"},{"product_id":"dried-fruit-products-book-felipe-richter-reis-shivanand-9781032515809","title":"Dried Fruit Products","description":"Dehydration of fruits is a massive operation amounting to tens of billions of dollars’ worth in the global market. The enormous variety of fruits grown around the world and the wide range of products made therefrom make this an attractive method for the development of novel and shelf-stable consumer products.  Dried Fruit Products offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, industrial applications, and simple design methods. Such dried fruit products as fruit pieces, fruit leathers, and fruit powders are dealt with in a way to inform their physical, chemical, sensory, and nutritional features, along with the characteristics of the process used to obtain them, such as drying method and drying equipment.  Key Features:    Contains up-to-date information on fruit drying Presents a multi-perspective viewpoint of fruit drying Addresses both food science and chemical engineering aspects of fruit drying  Readers can gain knowledge on the various types of drying techniques and insightful thoughts on selecting the appropriate drying techniques for different fruit products.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":57272304107893,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":57272304763253,"sku":"NGR9781032515809","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/6996\/5613\/files\/9781032515809.jpg?v=1780913810"}],"url":"https:\/\/stage.worldofbooks.com\/collections\/advances-in-drying-science-and-technology-book-series.oembed","provider":"World of Books Staging","version":"1.0","type":"link"}