Handbook of Drying of Vegetables and Vegetable Products

Description

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. It covers drying of different parts and types of of vegetables such as mushrooms and herbs, properties of pigments, nutrients, texture, etc. during drying process and dried products storage, nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying, novel packaging, and computational fluid dynamics. Content: Cover Half Title Title Page Copyright Page Contents Preface Editors Contributors SECTION I: Drying Processes and Technologies Chapter 1 Main Current Vegetable Drying Technology I: Hot Airflow Drying and Related Combination Drying Chapter 2 Main Current Vegetable Drying Technology II: Freeze-Drying and Related Combined Drying Chapter 3 Highly Efficient Vegetable Drying Technology I: Microwave and Radio Frequency Drying of Vegetables Chapter 4 Highly Efficient Vegetable Drying Technology II: Infrared Radiation Drying and Related Combination Drying Chapter 5 Highly Efficient Vegetable Drying Technologies III: Ultrasound-Assisted DryingChapter 6 Smart Drying Technology for Vegetable Products Chapter 7 Foam-Mat Drying of Vegetables SECTION II: Drying of Specific Vegetable Products Chapter 8 Drying of Herbs and Spices Chapter 9 Drying of Vegetable Snacks Chapter 10 Drying of Edible Flowers Chapter 11 Drying of Mushrooms SECTION III: Changes in Properties during Vegetable Drying Chapter 12 Pigments and Nutrients during Vegetable Drying Processes, Dried Products Storage, and Their Associated Color Changes Chapter 13 Instant Controlled Pressure Drop as a Process of Texturing/Sterilizing Vegetables, Improving upon Conventional Drying MethodsChapter 14 Aroma Aspects of Fresh and Dried Vegetables SECTION IV: Others (Modeling, Measurements, Packaging, and Safety of Dried Vegetables and Vegetable Products) Chapter 15 Vegetable Dryer Modeling Chapter 16 Numerical Modeling of Morphological Changes of Food Plant Materials during Drying Chapter 17 Nondestructive Measurement of Quality Parameters of Vegetables during Drying by Optical Sensing Technology Chapter 18 Computer Vision and Its Applications for Drying of VegetablesChapter 19 Novel Packaging of Dried Vegetable Products Chapter 20 Microbiology and Safety of Dried Vegetables Index