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Handbook of Drying of Vegetables and Vegetable Products - Advances in Drying Science and Technology 1.º edición
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Handbook of Drying of Vegetables and Vegetable Products - Advances in Drying Science and Technology
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book?s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety.
Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
554 pages, 159 black & white illustrations, 38 black & white tables
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 8 de junio de 2017 |
| ISBN13 | 9781498753869 |
| Editores | Taylor & Francis Inc |
| Páginas | 554 |
| Dimensiones | 150 × 220 × 20 mm · 861 g |
| Lengua | Inglés |
| Editor | Bhandari, Bhesh (The University of Queensland, Brisbane, Australia) |
| Editor | Fang, Zhongxiang (Curtin University, Bentley, Perth, Australia) |
| Editor | Zhang, Min (Jiangnan University, Wuxi, People's Republic of China) |
