This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.

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

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.