Advance Drying Technology for Heat Sensitive Products

This book presents the advance drying technology for heat sensitive products cited from international journals, handbooks, and current research of authors. In the first edition, the printing and publication was funded Diponegoro University. In this second edition, the publication was supported from Directory of Higher Education under competitive research grant. The topic discusses the current drying technology for heat sensitive product, challenges, development and application in accordance with high quality product as well as efficient energy usage. Unlike first edition, this book observes and evaluates several food products drying under air dehumidification. The conceptual process has been also submitted to Indonesian Patent 2014. In the first edition, the book consisted of 7 chapters. Whereas, in this second edition, the book was extended up to 10 chapters completed with application of air dehumidification for food drying. Chapter 1 discusses about the challenge and progress on drying technology development. Chapter 2 describes the application and research of vacuum and freezes dryer. It is followed by the concept of air dehumidified by zeolite for efficient drying, depicted in Chapter 3. Chapter 4 evaluates the conventional condenser and adsorption dryer for low temperature drying. Chapter 5 is an overview of microwave and radio frequency dryer. After that, Chapter 6 presents the types of dryers applied in industries involving tray, spray, fluidized, moving bed, and drum dryer. Chapter 7 evaluates the future possible development for innovative dryer namely adsorption dryer with zeolite for industry. Chapters 8, 9 and 10 present the application of air dehumidification for agriculture and food drying. These chapters are results of the research conducted during 2012 – 2014.

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