Handbook of Drying of Vegetables and Vegetable Products 1st Edition by Min Zhang, Bhesh Bhandari, Zhongxiang Fang 1351648714 9781351648714

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Product details:

ISBN-10 ‏ : ‎1351648714 

ISBN-13 ‏ : ‎ 9781351648714

Author: Min Zhang, Bhesh Bhandari, Zhongxiang Fang 

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.

Handbook of Drying of Vegetables and Vegetable Products 1st Table of contents:

Section I Drying Processes and Technologies
Chapter 1 Main Current Vegetable Drying Technology I: Hot Airflow Drying and Related Combination Drying
Chapter 2 Main Current Vegetable Drying Technology II: Freeze-Drying and Related Combined Drying
Chapter 3 Highly Efficient Vegetable Drying Technology I: Microwave and Radio Frequency Drying of Vegetables
Chapter 4 Highly Efficient Vegetable Drying Technology II: Infrared Radiation Drying and Related Combination Drying
Chapter 5 Highly Efficient Vegetable Drying Technologies III: Ultrasound-Assisted Drying
Chapter 6 Smart Drying Technology for Vegetable Products
Chapter 7 Foam-Mat Drying of Vegetables
Section II Drying of Specific Vegetable Products
Chapter 8 Drying of Herbs and Spices
Chapter 9 Drying of Vegetable Snacks
Chapter 10 Drying of Edible Flowers
Chapter 11 Drying of Mushrooms
Section III Changes in Properties during Vegetable Drying
Chapter 12 Pigments and Nutrients during Vegetable Drying Processes, Dried Products Storage, and Their Associated Color Changes
Chapter 13 Instant Controlled Pressure Drop as a Process of Texturing/Sterilizing Vegetables, Improving upon Conventional Drying Methods
Chapter 14 Aroma Aspects of Fresh and Dried Vegetables
Section IV Others (Modeling, Measurements, Packaging, and Safety of Dried Vegetables and Vegetable Products)
Chapter 15 Vegetable Dryer Modeling
Chapter 16 Numerical Modeling of Morphological Changes of Food Plant Materials during Drying
Chapter 17 Nondestructive Measurement of Quality Parameters of Vegetables during Drying by Optical Sensing Technology
Chapter 18 Computer Vision and Its Applications for Drying of Vegetables
Chapter 19 Novel Packaging of Dried Vegetable Products
Chapter 20 Microbiology and Safety of Dried Vegetables

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Tags: Drying, Vegetables, Vegetable Products, Min Zhang, Bhesh Bhandari, Zhongxiang Fang