Conductive Hydro Drying of Foods

Principles and Applications
Herausgeber: Anandharamakrishnan, C.; Yoha, K S; Arthur Moses, Jeyan

• Broschiertes Buch

Produktbeschreibung

Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, including fruits and vegetables, meat, fish, poultry, and egg, spices and herbs, cereals and pulses, and other edible materials. It also brings chapters on trends and prospects, providing emphasis on the scope for low-cost drying, drying, or heat-sensitive foods. Edited by authors with interdisciplinary backgrounds and strong expertise in the field of food drying, this is a valuable resource to research and industry professionals working in allied fields.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 464
• Erscheinungstermin: 25. Oktober 2024
• Englisch
• Abmessung: 229mm x 152mm
• Gewicht: 450g
• ISBN-13: 9780323956024
• ISBN-10: 0323956025
• Artikelnr.: 67368569

Inhaltsangabe

1. Novel drying techniques
2. Evolution and advances CHD approaches
3. Design and selection
4. Heat and mass transfer in CHD
5. Drying of fruits and vegetables
6. Drying of spices and herbs
7. Drying of cereals and pulses
8. Drying of meat, fish, poultry, and egg
9. Drying of other edible materials
10. Encapsulation of probiotics and bioactives
11. Organoleptic, nutritional and safety aspects of CHD dried products
12. Packaging and storage of CHD products
13. Hybrid CHD processes
14. Modeling CHD processes
15. Integrating ICT applications
16. Energy, resources, and sustainability
17. Current commercial applications and prospects
18. Challenges and opportunities