Drying of Herbs, Spices, and Medicinal Plants

ISBN-13: 9781032216164 / Twarda / 2023 / 244 str.

Opis

Drying of Herbs, Spices, and Medicinal Plants presents processing aspects of these three major global agricultural commodities. It offers insight into drying and product quality, drying characteristics, equipment selection, physiochemical analyses, quality improvement, product development, storage, and shelf life, as well as future developments.

Spis treści

1. Overview of the Global Market for Dried Herbs, Spices, and Medicinal Plants. 2. Guideline and Selection of Dryers for Herbs, Spices, and Medicinal Plants. 3. Drying Characteristics of Herbs, Spices, and Medicinal Plants. 4. Impact of Drying on Various Quality Characteristics of Herbs, Spices, and Medicinal Plants. 5. Instrumentation and Analyses of Bioactive Compounds and Ingredients. 6. Storage and Quality Degradation of Dried Herbs, Spices, and Medicinal Plants. 7. Product Development and Formulations from Dried Herbs, Spices, and Medicinal Plants. 8. Emerging and Advanced Drying Technologies for Herbs, Spices, and Medicinal Plants. 9. Techno-Economic Evaluation for Cost-Effective Drying of Herbs, Spices and Medicinal Plants. 10. Future Prospect and Global Market Demand for Dried Herbs, Spices and Medicinal Plants.

O autorze

Ching Lik Hii, PhD, is Associate Professor of Chemical Engineering and Co-Director of Future Food Malaysia Research Center at the University of Nottingham, Malaysia Campus. Before joining the university, he was Senior Research Officer (cocoa and chocolate processing) at the Chemistry and Technology Division, Malaysia Cocoa Board. Currently, he is also serving as Chair of the Food and Drink Special Interest Group (Malaysia Chapter), Institution of Chemical Engineers UK. Dr Hii’s key research areas include cocoa processing, drying technology, mathematical modeling, and functional food processing. He is an editorial board member of Malaysian Cocoa Journal, Journal of Applied Food Technology, and American Journal of Food Science and Technology. Dr Hii is also a Professional Engineer (PEng) registered with the Board of Engineers Malaysia and a Chartered Engineer (CEng) registered with the Engineering Council UK.

Shivanand S. Shirkole, PhD, is Assistant Professor in the Department of Food Engineering and Technology, Institute of Chemical Technology Mumbai, ICT-IOC Odisha Campus, Bhubaneswar, India. He earned a PhD in 2020 at 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 a Hyderabad-based multi-crop seed conditioning plant. His broad areas of research are low-moisture food safety and the thermal processing of food. Presently, he is working on sustainable technologies for food and agriproducts. He is an Executive Committee Member of the Association of Food Scientists and Technologists (India), NIT Rourkela Chapter, and working as an Associate Editor for the journal Drying Technology (Taylor & Francis).