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Handbook of Drying of Vegetables and Vegetable Products

By: (Edited by) Bhesh Bhandari , (Edited by) Min Zhang , (Edited by) Zhongxiang Fang

Manufacture on Demand

Ksh 32,400.00

Format: Hardback or Cased Book

ISBN-10: 1498753868

ISBN-13: 9781498753869

Series: Advances in Drying Science and Technology

Publisher: Taylor & Francis Inc

Imprint: CRC Press Inc

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Jun 8th, 2017

Print length: 554 Pages

Weight: 861 grams

Product Classification: Food & beverage technology

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This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. It covers drying of different parts and types of of vegetables such as mushrooms and herbs, properties of pigments, nutrients, texture, etc. during drying process and dried products storage, nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying, novel packaging, and computational fluid dynamics.

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.


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