Conductive Hydro Drying of Foods
eBook - ePub

Conductive Hydro Drying of Foods

Principles and Applications

  1. 464 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Conductive Hydro Drying of Foods

Principles and Applications

About this book

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. - Presents in-depth coverage of underlying drying mechanisms and commodity-wise applications - Covers the latest techniques, including the applications of ICT, modeling, etc., with high emphasis on sustainability, focusing on the UN SDGs - Brings detailed information on the current status of commercialization and upcoming projects under the 'more popular' name term refractance window drying

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Yes, you can access Conductive Hydro Drying of Foods by C. Anandharamakrishnan,Jeyan Arthur Moses,K S Yoha in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Front Matter
  3. Table of Contents
  4. Copyright
  5. Contributors
  6. About the editors
  7. List of Illustrations
  8. List of Tables
  9. Chapter 1 : Novel drying techniques
  10. Chapter 2 : Evolution and advances in CHD approaches
  11. Chapter 3 : Design and selection
  12. Chapter 4 : Heat and mass transfer in conductive hydro drying
  13. Chapter 5 : Drying of fruits and vegetables
  14. Chapter 6 : Drying of spices and herbs
  15. Chapter 7 : Drying of cereals and pulses
  16. Chapter 8 : Drying of meat, fish, egg, and milk
  17. Chapter 9 : Drying of other edible materials
  18. Chapter 10 : Encapsulation of probiotics and bioactives
  19. Chapter 11 : Organoleptic, nutritional and safety aspects of CHD-dried products
  20. Chapter 12 : Packaging and storage of CHD products
  21. Chapter 13 : Hybrid CHD processes
  22. Chapter 14 : Modeling CHD processes
  23. Chapter 15 : Integrating information and communication technology (ICT) applications
  24. Chapter 16 : Energy, resources, and sustainability
  25. Chapter 17 : Current commercial applications and prospects
  26. Chapter 18 : Challenges and opportunities
  27. Index
  28. A