Handbook of Drying of Vegetables and Vegetable Products

Min Zhang, Bhesh Bhandari, Zhongxiang Fang

June 8, 2017 by CRC Press
Reference - 538 Pages - 159 B/W Illustrations
ISBN 9781498753869 - CAT# K27375
Series: Advances in Drying Science and Technology

USD$179.95

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Features

Provides rich information and wide knowledge about drying of vegetable products from both academic and industrial domains.

Contains recent novel research examples in most chapters.

Discusses a wide variety of drying technologies and processes.

Covers drying of specific vegetable products and their properties and quality.

Discusses modeling, measurement, packaging, and microbiological safety.

Summary

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.