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Author:   Arun S Mujumdar ,  Hong-Wei Xiao (China Agricultural University, College of Engineering, Beijing, China)
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.550kg
ISBN:  

9781138584907

ISBN 10:   1138584908
Pages:   246
Publication Date:   28 June 2019
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Preface Editors Contributors Chapter 1 Electrohydrodynamic Drying Alex Martynenko and Tadeusz Kudra Chapter 2 Drying and Instant Controlled Pressure Drop Swell Drying: Towards High-Quality Dried Foods and Starch-Free Snacks Allaf Karim, Besombes Colette, Amami Ezzeddine, Allaf Tamara, Arun S. Mujumdar, and Mounir Sabah Chapter 3 Advances in Impinging Stream Processing of Agricultural and Biological Products Somkiat Prachayawarakorn, Sakamon Devahastin, and Somchart Soponronnarit Chapter 4 Pulse Combustion Drying Zhonghua Wu Chapter 5 Advances in Production of Food Powders by Spray Drying Meng Wai Woo Chapter 6 Advances in Microwave Drying Kai Fan and Min Zhang Chapter 7 Infrared Radiation-Assisted Drying of Agricultural Products Li-Zhen Deng and Hong-Wei Xiao Chapter 8 Radio Frequency Drying of Agricultural Products and Foods Ya-Wen Lin, Yan-Hong Liu, Yong-Kang Xie, and Hong-Wei Xiao Chapter 9 Miscellaneous Drying Technologies Sachin V. Jangam and Arun S. Mujumdar Chapter 10 Advances in Intermittent Batch Drying of Foods Duc Nghia Pham, Md. Imran Hossen Khan, Zachary Welsh, and Azharul Karim Index

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Author Information

Arun S. Mujumdar is adjunct professor at McGill University, Montreal, and Western University, London, Canada. He earned his B.Chem.Eng with distinction from the Institute of Chemical Technology, Mumbai, India, and his M.Eng and Ph.D from McGill University. He is the founder/program chairman of the International Drying Symposium series. His work has been featured in over 500 refereed publications. He has authored two books, edited over 60 books, and currently serves as the editor-in-chief of Drying Technology—An International Journal. He is the recipient of numerous international awards including Doctor Honoris Causa from Lodz Technical University, Poland and the University of Lyon, France. In 2014 he received the prestigious National Award for International Cooperation in Science and Technology from the Government of China. Dr. Hong-Wei Xiao is an associate professor and Ph.D advisor at College of Engineering in China Agricultural University (CAU). He obtained his Bachelor and Doctoral degree of Agricultural Engineering from CAU in 2005 and 2010, respectively. Dr. Xiao’s research focuses on developing innovative drying, blanching and osmotic dehydration technologies and equipments for agricultural products and food. Dr. Xiao has published more than 70 papers in the journals such as Drying Technology, Food Chemistry, Journal of Food Engineering, Food and Bioproducts Processing, LWT-Food Science and Technology, 6 book chapters in 5international books; obtained 27 China patents. His works have been cited more than 1400 times with 24 as his h-index according to Google scholar citations statistics.

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