Conductive Hydro Drying of Foods: Principles and Applications

ISBN-13: 9780323956024 / Angielski / Miękka / 2024

C. Anandharamakrishnan; Jeyan Arthur Moses; K. S. Yoha

Opis

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.

Spis treści

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