Dried Fruit Products (eBook, ePUB)

Redaktion: Richter Reis, Felipe; Shirkole, Shivanand S.

• Format: ePub

Produktbeschreibung

This book offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, the industrial applications, and simple design methods.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 264
• Erscheinungstermin: 10. Juli 2024
• Englisch
• ISBN-13: 9781040044155
• Artikelnr.: 72283957

Autorenporträt

Felipe Richter Reis, D.Sc. is Professor of Food Science at the Food Technology undergraduate course (B.Sc), Federal Institute Paraná (IFPR), and at the Food Engineering graduate courses (M.Sc and D.Sc), offered at the Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná (UFPR), Brazil. All the above-mentioned courses received grades of excellence in a quality assessment performed by the Brazilian Ministry of Education in 2022. In both institutions he teaches and advises students in research projects, which are emphasised on blanching and drying of fruit and vegetables. Shivanand Shankarrao Shirkole is working as an Assistant Professor at Department of Food Engineering and Technology, Institute of Chemical Technology Mumbai, ICT-IOC Campus, Bhubaneswar, INDIA. He has pursued his PhD in 2020 from the Department of Food Process Engineering, National Institute of Technology, Rourkela, INDIA. He has more than 4 years of industrial experience as a Plant Engineer at Hyderabad, INDIA based Multi-Crop Seed Conditioning Plant. His broad areas of research are Low Moisture Food Safety and Thermal Processing of Food. Presently he is working on Sustainable Technologies for Food and Agri-products. He is an Executive Committee Member of the Association of Food Scientists & Technologists (INDIA), NIT Rourkela Chapter from May 2020. Also, he is working for Drying Technology - An International Journal (Taylor & Francis) as Associate Editor from August 2021.

Inhaltsangabe

1. Overview of the Current Global Market for Dried Fruit Products and General Aspects of Fruit Drying 2. Guideline and Selection of Dryers for Different Fruit Products 3. Drying Characteristics of Dried Fruit Products 4. Quality of Dried Fruit Products 5. Aroma Retention in Dried Fruit Products 6. Instrumentation Techniques and Analyses of Bioactive Compounds in Different Fruit Products 7. Storage and Quality Degradation of Dried Fruit Products 8. Emerging and Advanced Drying Technologies for Drying of Different Fruit Products 9. Techno-Economic Evaluation for Cost-Effective Drying of Different Fruit Products 10. Future Prospects and Global Market Demand for Dried Fruit Products

Rezensionen

Overall, the book contains useful and current information on fruit drying and presents a multi-perspective viewpoint of fruit drying, addressing both science and technology aspects of fruit drying. It will be a useful material for libraries and researchers dealing with fruit drying.

-- Hosahalli Ramaswamy, McGill University, Ste Anne de Bellevue, Quebec, Canada