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

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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. 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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