This book provides recent advances in research on drying of particulate and porous materials. It is based on a selection of papers presented at the XI Polish Drying Symposium 2005. The contributions cover theoretical, as well as experimental and modeling research on heat and mass transfer processes during drying of porous material and fluidized beds. The book is a pioneering contribution to the science and technology of drying of particulate solids.

Heat and Mass Transfer in Drying of Porous Media offers a comprehensive review of heat and mass transfer phenomena and mechanisms in drying of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous porous material, colloidal porous media and size-distributed particle system. Providing guidelines for mathematical modeling and design as well as optimization of drying of porous material, this reference offers useful information for researchers and students as well as engineers in drying technology, food processes, applied energy, mechanical, and chemical engineering.

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.

Engineers and scientists alike will find this book to be an excellent introduction to the topic of porous materials, in particular the three main groups of porous materials: porous metals, porous ceramics, and polymer foams. Beginning with a general introduction to porous materials, the next six chapters focus on the processing and applications of each of the three main materials groups. The book includes such new processes as gel-casting and freeze-drying for porous ceramics and self-propagating high temperature synthesis (SHS) for porous metals. The applications discussed are relevant to a wide number of fields and industries, including aerospace, energy, transportation, construction, electronics, biomedical and others. The book concludes with a chapter on characterization methods for some basic parameters of porous materials. Porous Materials: Processing and Applications is an excellent resource for academic and industrial researchers in porous materials, as well as for upper-level undergraduate and graduate students in materials science and engineering, physics, chemistry, mechanics, metallurgy, and related specialties. A comprehensive overview of processing and applications of porous materials – provides younger researchers, engineers and students with the best introduction to this class of materials Includes three full chapters on modern applications - one for each of the three main groups of porous materials Introduces readers to several characterization methods for porous materials, including methods for characterizing pore size, thermal conductivity, electrical resistivity and specific surface area