Solar Drying: Fundamentals,Applications and Innovations - National ...

Solar Drying: Fundamentals, Applications and
Innovations
Drying is a highly energy-intensive unit operation and is of great importance in almost all industrial sectors. Drying is an
essential step in food preservation to improve shelf life by reducing potential of microbial attack. There has been
remarkable development in the innovative drying techniques for food products. Drying using solar radiation, i.e. drying
under direct sunlight, is one of the oldest techniques used by mankind to preserve agriculture based food and non-food
products. This form of energy is free, renewable and abundant in any part of the world especially in tropical countries. An
improved drying method using solar radiation -know as solar drying- is becoming a popular option to replace mechanical
thermal dryers owing to the high cost of fossil fuels which is growing in demand but dwindling in supply. This e-book is an
exploratory preliminary effort to make relevant knowledge on solar drying freely available for readers all over the world. We
have tried to cover fundamentals, specific applications and recent developments in solar drying. This book is also useful for
self-study by engineers and scientists trained in any discipline and so as for the readers who have some technical
background.
Ching Lik Hii
Dr. Hii is the Assistant Professor with the Department of Chemical and Environmental Engineering in The University of
Nottingham, Malaysia Campus. He received his PhD in Chemical Engineering from the same university in 2010. He also holds
a master degree in Food Processing and Engineering (UPM, Malaysia) and also a bachelor degree in Chemical Engineering
(UMIST, UK). His current research interests are in food drying, dried product quality, cocoa processing and heat pump
drying.
Sachin Vinayak Jangam
Dr. Sachin Vinayak Jangam is a Research Fellow in Minerals, Metals and Materials Technology Centre (M3TC) at National
University of Singapore. He completed his Ph D in Chemical Engineering at the Institute of Chemical Technology, Mumbai,
India. He has worked on drying of various food products as major part of his Ph D thesis. Sachin Jangam is currently working
on developing cost-effective drying techniques for minerals; however, he still has interest in dehydration of food and related
products.
Sze Pheng Ong
Dr. Ong is the Assistant Professor of the Department of Chemical and Environmental Engineering in The University of
Nottingham, Malaysia Campus. She received her bachelor degree in Chemical Engineering from Universiti Teknologi
Malaysia and worked as an engineer in the gas industry before pursuing her PhD in Chemical Engineering from The
University of Nottingham, Malaysia Campus in 2008. Her current research areas are mainly in industry drying, food
microstructure, processing of phytochemicals and edible antioxidants, product development, process optimization
and simulation.
Arun Sadashiv Mujumdar
Dr. Mujumdar, the world-renowned “Drying Guru”, is Professor of Mechanical Engineering at National University of
Singapore. Winner of numerous prestigious awards and honors, Prof. Mujumdar has published over 400 refereed papers and
over 100 book chapters in heat-mass transfer and drying. Founder of the International Drying Symposium (IDS) series, he is
Editor-in-Chief of the archival journal Drying Technology (Taylor & Francis) since 1988 and is also the Editor of over 60 books
including the widely acclaimed Handbook of Industrial Drying (CRC Press) now in third edition.
For more information please visit us at
http://serve.me.nus.edu.sg/arun/
http://www.mujumdar.net78.net/