Drying of agricultural crops

Gunathilake, D. M. C. C. and Senanayaka, D. P. and Adiletta, G. and Senadeera, Wiji (2018) Drying of agricultural crops. In: Advances in agricultural machinery and technologies. Taylor & Francis (CRC Press), Boca Raton, United States, pp. 331-365. ISBN 978-1-4987-5412-5


The drying of foods and crops is a major operation in the food industry, consuming large quantities of energy. Dried foods are stable under ambient conditions, easy to handle, possess extended storage life, and can be easily incorporated during food formulation and preparation. The drying operation is used either as a primary process for preservation, or a secondary process in certain product manufacturing operations.

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Item Type: Book Chapter (Commonwealth Reporting Category B)
Refereed: Yes
Item Status: Live Archive
Additional Information: Permanent restricted access to Published version, in accordance with the copyright policy of the publisher.
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 01 May 2018 02:21
Last Modified: 09 Jan 2019 02:09
Uncontrolled Keywords: drying, crops, dryers
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
URI: http://eprints.usq.edu.au/id/eprint/33994

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