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Full Description
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.
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
Weiqiao Lv and Min Zhang
Chapter 2 Main Current Vegetable Drying Technology II: Freeze-Drying and Related Combined Drying
Xu Duan
Chapter 3 Highly Efficient Vegetable Drying Technology I: Microwave and Radio Frequency Drying of Vegetables
Hao Jiang and Shaojin Wang
Chapter 4 Highly Efficient Vegetable Drying Technology II: Infrared Radiation Drying and Related Combination Drying
Bengang Wu, Bei Wang, Haile Ma, Baoguo Xu, and Zhongli Pan
Chapter 5 Highly Efficient Vegetable Drying Technologies III: Ultrasound-Assisted Drying
S. J. Kowalski, D. Mierzwa, and J. Szadzińska
Chapter 6 Smart Drying Technology for Vegetable Products
Ya Su, Min Zhang, and Arun Sadashiv Mujumdar
Chapter 7 Foam-Mat Drying of Vegetables
Regiane Victória de Barros Fernandes and Diego Alvarenga Botrel
Section II: Drying of Specific Vegetable Products
Chapter 8 Drying of Herbs and Spices
Sachin V. Jangam and Arun Sadashiv Mujumdar
Chapter 9 Drying of Vegetable Snacks
Hao Jiang and Shaojin Wang
Chapter 10 Drying of Edible Flowers
Serkan Boyar, Erkan Dikmen, and Sabri Erbaş
Chapter 11 Drying of Mushrooms
Xin Jin
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
Barbara Sturm and Oliver Hensel
Chapter 13 Instant Controlled Pressure Drop as a Process of Texturing/Sterilizing Vegetables, Improving upon Conventional Drying Methods
Karim Allaf, Tamara Allaf, Sabah Mounir, and Farid Zerrouq
Chapter 14 Aroma Aspects of Fresh and Dried Vegetables
Narendra Narain, Gomathi Rajkumar, Maria Terezinha Santos Leite Neta, Romy Gleyse Chagas Barros,
Saravanan Shanmugam, Marina Denadai, and Arun Sadashiv Mujumdar
Section IV: Others (Modeling, Measurements, Packaging, and Safety of Dried Vegetables and Vegetable Products)
Chapter 15 Vegetable Dryer Modeling
Robert H. Driscoll and George Srzednicki
Chapter 16 Numerical Modeling of Morphological Changes of Food Plant Materials during Drying
H. C. P. Karunasena and Wijitha Senadeera
Chapter 17 Nondestructive Measurement of Quality Parameters of Vegetables during Drying by Optical Sensing Technology
Min Huang and Qibing Zhu
Chapter 18 Computer Vision and Its Applications for Drying of Vegetables
Alex Martynenko
Chapter 19 Novel Packaging of Dried Vegetable Products
Huizhi Chen and Min Zhang
Chapter 20 Microbiology and Safety of Dried Vegetables
Wunwisa Krasaekoopt
Index
