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.
1. Conductive Hydro Drying of Foods - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. About the editors - p. Page vii 8. List of Illustrations - p. Page ix 9. List of Tables - p. Page x 10. Chapter 1 : Novel drying techniques - p. Page x 11. Chapter 2 : Evolution and advances in CHD approaches - p. Page 19 12. Chapter 3 : Design and selection - p. Page 43 13. Chapter 4 : Heat and mass transfer in conductive hydro drying - p. Page 63 14. Chapter 5 : Drying of fruits and vegetables - p. Page 21 15. Chapter 6 : Drying of spices and herbs - p. Page 115 16. Chapter 7 : Drying of cereals and pulses - p. Page 147 17. Chapter 8 : Drying of meat, fish, egg, and milk - p. Page 174 18. Chapter 9 : Drying of other edible materials - p. Page 208 19. Chapter 10 : Encapsulation of probiotics and bioactives - p. Page 238 20. Chapter 11 : Organoleptic, nutritional and safety aspects of CHD-dried products - p. Page 266 21. Chapter 12 : Packaging and storage of CHD products - p. Page 299 22. Chapter 13 : Hybrid CHD processes - p. Page 313 23. Chapter 14 : Modeling CHD processes - p. Page 330 24. Chapter 15 : Integrating information and communication technology (ICT) applications - p. Page 358 25. Chapter 16 : Energy, resources, and sustainability - p. Page 388 26. Chapter 17 : Current commercial applications and prospects - p. Page 415 27. Chapter 18 : Challenges and opportunities - p. Page 437 28. Index - p. Page 468
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.
1. Conductive Hydro Drying of Foods - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. About the editors - p. Page vii 8. List of Illustrations - p. Page ix 9. List of Tables - p. Page x 10. Chapter 1 : Novel drying techniques - p. Page x 11. Chapter 2 : Evolution and advances in CHD approaches - p. Page 19 12. Chapter 3 : Design and selection - p. Page 43 13. Chapter 4 : Heat and mass transfer in conductive hydro drying - p. Page 63 14. Chapter 5 : Drying of fruits and vegetables - p. Page 21 15. Chapter 6 : Drying of spices and herbs - p. Page 115 16. Chapter 7 : Drying of cereals and pulses - p. Page 147 17. Chapter 8 : Drying of meat, fish, egg, and milk - p. Page 174 18. Chapter 9 : Drying of other edible materials - p. Page 208 19. Chapter 10 : Encapsulation of probiotics and bioactives - p. Page 238 20. Chapter 11 : Organoleptic, nutritional and safety aspects of CHD-dried products - p. Page 266 21. Chapter 12 : Packaging and storage of CHD products - p. Page 299 22. Chapter 13 : Hybrid CHD processes - p. Page 313 23. Chapter 14 : Modeling CHD processes - p. Page 330 24. Chapter 15 : Integrating information and communication technology (ICT) applications - p. Page 358 25. Chapter 16 : Energy, resources, and sustainability - p. Page 388 26. Chapter 17 : Current commercial applications and prospects - p. Page 415 27. Chapter 18 : Challenges and opportunities - p. Page 437 28. Index - p. Page 468
