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Full Description
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.
Contents
1. Novel drying techniques
Jeyan A. Moses, Anandharamakrishnan C and S.P. Prakash
2. Evolution and advances in CHD approaches
Claudia Ochoa-Martinez
3. Design and selection
Vanmathi Mugasundari, K S Yoha, Jeyan A. Moses and Anandharamakrishnan C
4. Heat and mass transfer in CHD
Sourav Chakraborty
5. Drying of fruits and vegetables
Ismail Tontul
6. . Drying of spices and herbs
Aditi Pare
7. Drying of cereals and pulses
Bengt Åke Aake Sunden
8. Drying of meat, fish, poultry, and egg
Sabah Mounir
9. Drying of other edible materials
Nikita Sanwal
10. Encapsulation of probiotics and bioactives
Asutosh Mohapatra
11. . Organoleptic, nutritional and safety aspects of CHD dried products
Mamathi Anantharaman and K S Yoha
12. Packaging and storage of CHD products
Sundus Nida and K S Yoha
13. . Hybrid CHD processes
Vahid Baeghbali
14. Modeling CHD processes
Yuvraj Bhosale
15. Integrating ICT applications
Raja Vijayakumar, Shubham Nimbkar and K S Yoha
16. Energy, resources, and sustainability
Sandhya Kumar
17. Current commercial applications and prospects
M Kavimughil and K S Yoha
18. Challenges and opportunities
Priyanka Sethupathy
