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. - Explores the production methods that influence the drying process and quality of the dried product - Outlines the official quality standards of the products, the design principles, and the operating characteristics of drying systems that are used in postharvest processing - Features 41 chapters that are (each for an agricultural product) presented in a condensed and systematic way

Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. - Thoroughly explores novel applications of drying unit operations in food industries - Strives to help improve the quality and safety of food products with drying technology - Reviews alternatives for drying operations

Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

Vols. 76 include Reference and data section for 1929 (1929- called Water works and sewerage data section)

The Digital atlas [www.plantatlas.eu] of traditional agricultural practices and food processing documents the various processes involved in the production of food--from working the fields through to processing the crops for food, fodder, and other purposes. The atlas aims to define and describe these various processes unambiguously by using a standardized vocabulary and by explicitly taking into account the intention behind each process. Illustrated with more than 3,000 photographs and numerous films documenting 20 years of field observation in the Mediterranean area, the Middle East, and the Indian subcontinent, the atlas also includes detailed case studies of the practices and processes involving grapes, olives, date palms, barley, and wheat. Many of these processes are part of the intangible cultural heritage of agriculture that is now rapidly disappearing.

“A surprise best-seller which, apparently, has the power to turn even the most feeble of us into axe-wielding lumberjacks.” —Independent The latest Scandinavian publishing phenomenon is not a Stieg Larsson-like thriller; it’s a book about chopping, stacking, and burning wood that has sold more than 200,000 copies in Norway and Sweden and has been a fixture on the bestseller lists there for more than a year. Norwegian Wood provides useful advice on the rustic hows and whys of taking care of your heating needs, but it’s also a thoughtful attempt to understand man’s age-old predilection for stacking wood and passion for open fires. An intriguing window into the exoticism of Scandinavian culture, the book also features enough inherently interesting facts and anecdotes and inspired prose to make it universally appealing. The U.S. edition is a fully updated version of the Norwegian original, and includes an appendix of U.S.-based resources and contacts. “A how-to guide as well as a celebration of wood—its scent, its variability, and the way it can connect modern life to simpler times . . . You don’t need to have a wood-burning stove or fireplace to be captivated by the craft and lore surrounding a Stone Age method of creating heat.” —The Boston Globe “The book has spread like wildfire.” —Daily Mail “A how-to book with poetry at its heart.” —The Times Literary Supplement