This book is a comprehensive exploration of superheated steam (SHS) drying technology, highlighting its scientific principles, engineering components, and broad applications across food and biological materials. It bridges the gap between theory and practice.
Superheated steam (SHS) drying has emerged as a transformative technique in food processing and fulfills the need for technologies that reduce environmental impact while preserving the quality, safety, and nutritional value of food. Superheated steam drying is oxygen-free, energy efficient, minimizes oxidative degradation and enhances product quality. This book is a comprehensive exploration of SHS drying technology, highlighting its scientific principles, engineering components, and broad applications across food and biological materials. It bridges the gap between theory and practice.
Inside this book, you will also find:
- In-depth explanations and visual aids along with numerous explanatory figures accompany detailed discussions on key concepts, making complex ideas accessible and understandable.
- The standard and advanced protective measures, thorough risk assessment methodologies to ensure the safety and reliability of SHS drying systems.
1 Introduction to Superheated Steam Drying Technology 2 Principles of
Superheated Steam Drying 3 Elements of Superheated Steam Drying Technology 4
Application of Superheated Steam Drying (SSD) Technology 5 Hybrid Drying
Technologies: Integration of Superheated Steam (SHS) with Microwave,
Infrared, and Vacuum Systems 6 Automation, IoT, and Smart Control in SHS
Drying 7 Policy Framework, Institutional Support, and Future Perspectives for
Sustainable SHS Drying
Dr. Dipali Saxena is an accomplished Assistant Professor with over a decade of academic and research experience in Food Science and Technology. She earned her Ph.D. in Food Technology from Jiwaji University, Gwalior India, specializing in Nutraceuticals and Functional Foods, and graduated as the University Topper and Gold Medalist in M.Sc. Food Technology. Currently, she serves as Assistant Professor in the Department of Food Nutrition at Shri Vaishnav Institute of Home Science, under Shri Vaishnav Vidyapeeth Vishwavidyalaya, Indore. A passionate educator and researcher, Dr. Saxena mentors Ph.D. and M.Sc. scholars and has designed vocational and elective courses in alignment with Indias National Education Policy 2020. Dr. Saxena has authored over 45 research publications in national and international journals and conferences. Dr. Saxena continues to contribute to advancing food technology education and sustainable food innovation through her research on non-thermal preservation, functional foods, and nutraceuticals.
A. K. Haghi is a retired professor and is currently a research associate at the University of Coimbra, Portugal. Professor Haghi holds a B.Sc. in urban and environmental engineering from the University of North Carolina (USA) and holds two M.Sc. degrees, one in mechanical engineering from North Carolina State University (USA) and the other in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne (France). He was awarded a Ph.D. in engineering sciences at Université de Franche-Comté (France). He has written, co-written, edited, or co-edited more than 1000 publications, including books, book chapters, and papers in refereed journals with over 4300 citations and an h-index of 35, according to the Google Scholar database.
