Article | REF: F3002 V1

Drying of food products - Devices and applications

Authors: Catherine BONAZZI, Jean-Jacques BIMBENET

Publication date: March 10, 2008 | Lire en français

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2. Product quality, safety, environment

Name: Food industry
SKU: TIP700WEB

2.1 Quality modifying factors

Most organic products are profoundly altered by drying (color, taste, texture, nutritional characteristics, functional properties, etc.). Drying conditions and their variations can permanently alter the product, or give it new properties (formulation, texturing).

It is important for the user to be able to define the properties expected of the product, and then to be able to link alterations or modifications to the relevant drying parameters.

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2.1.1 Thermal degradation

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Product quality, safety, environment

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Case studies

Bibliography

(1) - KEEY (R.B.) - Drying. Principles and practice. - Oxford, Pergamon (1972).
(2) - VASSEUR (J.), BIMBENET (J.J.), DUPRAT (J.C.), TOURON (B.) - Séchage sur cylindres dans les IAA : nouvelles techniques, nouvelles perspectives. - Industries...

Reviews

• Drying Technology (Marcel Dekker, Inc., 270 Madison avenue, New York, NY 10016).

• Cahiers de l'AFSIA.

• Journal of food engineering (Elsevier Science B.V., Amsterdam).

Organizations

(non-exhaustive list)

• AFSIA (Association française de séchage dans l'industrie et l'agriculture), ESCPE, 43 Bd du 11 novembre 1918, LAGEP bât. 308G, BP 2077, 69616 villeurbanne cedex.

• CETIAT (Centre technique des industries aérauliques et thermiques), domaine scientifique de la Doua, 15 avenue des Arts, PB 2042, 69603 villeurbanne cedex.