Handbook of Drying of Vegetables and Vegetable Products / Edition 1 available in Hardcover, eBook
Handbook of Drying of Vegetables and Vegetable Products / Edition 1
- ISBN-10:
- 1498753868
- ISBN-13:
- 9781498753869
- Pub. Date:
- 06/08/2017
- Publisher:
- Taylor & Francis
- ISBN-10:
- 1498753868
- ISBN-13:
- 9781498753869
- Pub. Date:
- 06/08/2017
- Publisher:
- Taylor & Francis
Handbook of Drying of Vegetables and Vegetable Products / Edition 1
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$230.00Overview
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.
Product Details
ISBN-13: | 9781498753869 |
---|---|
Publisher: | Taylor & Francis |
Publication date: | 06/08/2017 |
Series: | Advances in Drying Science and Technology |
Pages: | 554 |
Product dimensions: | 6.40(w) x 9.20(h) x 1.50(d) |
About the Author
Bhesh Bhandari has been associated with the University of Queensland for more than 22 years. His research is mainly focused on food materials science, includ-ing microencapsulation of food ingredients and glass transition–related issues in food processing and product systems. Various microencapsulation processes, such as spray drying, molecular encapsulation, cocrystallization, precipitation, and gel entrapment, have been investigated by his research team. Professor Bhandari’s cur-rent research focus has been to relate the nanostructure of food systems to their bulk properties. He has developed a continuous method to produce microgel particles that can be used to encapsulate various functional ingredients and pharmaceutical drugs. He has performed a number of pioneering studies on the stickiness issues of food powders encountered during drying and handling. Recently, he developed a patented technique to produce an ethylene powder that can be used for fruit ripening as well as control of other physiological functions in plants. Professor Bhandari has authored more than 200 papers, including 30 book chapters. He has coedited Food Materials Science and Engineering and Handbook of Food Powders, which have been pub-lished recently. Professor Bhandari is an editor of The Journal of Food Engineering.
Zhongxiang Fang earned bachelor (1993) and MPhil (2003) degrees in agricultural processing and storage engineering at the China Agricultural University and a PhD (2007) in food science at Jiangnan University, China. He was a lecturer at Zhejiang University, China, from 2007 to 2009 and moved to Australia in 2009 as a post-doctoral research fellow at the University of Queensland. Dr. Fang was appointed as a Curtin Research Fellow in the Food Science and Technology Program, School of Public Health, Curtin University, in 2012. From 2016, he worked as a lecturer in food processing in the Faculty of Veterinary and Agricultural Sciences, The University of Melbourne. Dr. Fang has secured research funding of about 1.7 million AUD, published more than 100 peer-reviewed papers, and has 9 patents. He has (co-)supervised six PhD students and ten m a s t e r ’s students. He has served as a reviewer for major journals in associated elds. His research interests include the effect of climate, environment, and food processing technology on food quality and safety; antioxidant activity and metabolism of plant polyphenols; food processing technol-ogy and food engineering; and encapsulation of food bioactives and bioactive lms in food coating and packaging.
Table of Contents
PrefaceEditors
Contributors
Section I: Drying Processes and Technologies
Chapter 1 Main Current Vegetable Drying Technology I: Hot Airflow Drying and Related Combination Drying
Weiqiao Lv and Min Zhang
Chapter 2 Main Current Vegetable Drying Technology II: Freeze-Drying and Related Combined Drying
Xu Duan
Chapter 3 Highly Efficient Vegetable Drying Technology I: Microwave and Radio Frequency Drying of Vegetables
Hao Jiang and Shaojin Wang
Chapter 4 Highly Efficient Vegetable Drying Technology II: Infrared Radiation Drying and Related Combination Drying
Bengang Wu, Bei Wang, Haile Ma, Baoguo Xu, and Zhongli Pan
Chapter 5 Highly Efficient Vegetable Drying Technologies III: Ultrasound-Assisted Drying
S. J. Kowalski, D. Mierzwa, and J. Szadzińska
Chapter 6 Smart Drying Technology for Vegetable Products
Ya Su, Min Zhang, and Arun Sadashiv Mujumdar
Chapter 7 Foam-Mat Drying of Vegetables
Regiane Victória de Barros Fernandes and Diego Alvarenga Botrel
Section II: Drying of Specific Vegetable Products
Chapter 8 Drying of Herbs and Spices
Sachin V. Jangam and Arun Sadashiv Mujumdar
Chapter 9 Drying of Vegetable Snacks
Hao Jiang and Shaojin Wang
Chapter 10 Drying of Edible Flowers
Serkan Boyar, Erkan Dikmen, and Sabri Erbaş
Chapter 11 Drying of Mushrooms
Xin Jin
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
Barbara Sturm and Oliver Hensel
Chapter 13 Instant Controlled Pressure Drop as a Process of Texturing/Sterilizing Vegetables, Improving upon Conventional Drying Methods
Karim Allaf, Tamara Allaf, Sabah Mounir, and Farid Zerrouq
Chapter 14 Aroma Aspects of Fresh and Dried Vegetables
Narendra Narain, Gomathi Rajkumar, Maria Terezinha Santos Leite Neta, Romy Gleyse Chagas Barros,
Saravanan Shanmugam, Marina Denadai, and Arun Sadashiv Mujumdar
Section IV: Others (Modeling, Measurements, Packaging, and Safety of Dried Vegetables and Vegetable Products)
Chapter 15 Vegetable Dryer Modeling
Robert H. Driscoll and George Srzednicki
Chapter 16 Numerical Modeling of Morphological Changes of Food Plant Materials during Drying
H. C. P. Karunasena and Wijitha Senadeera
Chapter 17 Nondestructive Measurement of Quality Parameters of Vegetables during Drying by Optical Sensing Technology
Min Huang and Qibing Zhu
Chapter 18 Computer Vision and Its Applications for Drying of Vegetables
Alex Martynenko
Chapter 19 Novel Packaging of Dried Vegetable Products
Huizhi Chen and Min Zhang
Chapter 20 Microbiology and Safety of Dried Vegetables
Wunwisa Krasaekoopt
Index