About the book
The drying operation is an important stage in biotechnological and chemical processes since it allows to pretreat feedstocks with different moisture content, such as wet solids, gels, suspensions, and solutions, for their physical or chemical transformation. Drying processing also enables the post-treatment of products for their final presentation and packaging, thus having wide application in the food, agroindustrial, pharmaceutical and chemical industries.
This book aims to comprise the current state of the art of the drying operations, at a laboratory and industrial scale, through the presentation of chapters that cover the fundamentals and applications of the different drying methods such as convective, freeze (lyophilization), osmotic, supercritical, vacuum- and irradiation-assisted drying. The comparison, analysis, modeling, and scale-up of the diverse type of dryers are also topics under the scope of the book. Besides, the engineering aspects of drying are considered, specifically the drying kinetics and the transport phenomena during the process, as well as energy consumption, operating costs, equipment safety, and environmental controls.