Food Drying Techniques

This ebook list for those who looking for to read Food Drying Techniques, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Food Drying Techniques

Food Drying Techniques

Storey's Country Wisdom Bulletin A-197

  • Author: Carol W. Costenbader
  • Publisher: Storey Publishing
  • ISBN: 1603423249
  • Category: Cooking
  • Page: 32
  • View: 5730
DOWNLOAD NOW »
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

This ebook list for those who looking for to read Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

  • Author: Mahadi Hasan Masud,Azharul Karim,Anan Ashrabi Ananno,Asif Ahmed
  • Publisher: Springer Nature
  • ISBN: 3030424766
  • Category: Technology & Engineering
  • Page: 189
  • View: 991
DOWNLOAD NOW »
This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-economic condition of each developing country is unique; therefore, has specific technological requirements. As such, the book presents discussions on food waste scenario around the world, the socio-economic status of developing countries and their correlation with food. The book gives an overview of the quality aspects of drying, along with the required energy and time to retain these features. Additionally, a method of selecting drying techniques for developing countries, taking the cost and safety factor into consideration, has been discussed extensively Also, the renewable and non-renewable energy resources of low income, lower-middle income, middle income, and high-income developing countries have been analyzed and presented. The book also highlights the available drying techniques that are currently being practiced by the consumers and industries of developing countries. The book recommends ten sustainable drying technologies for the developing countries and describes their working principle. Discussion on potential challenges for sustainable drying technology adoption is also presented. The book presents up-to-date research on sustainable drying techniques and their impact on developing countries to reduce food waste. Food waste is not only a humanitarian concern but also a threat to environmental sustainability. Currently, one-third of all produced food is being wasted, when nearly 805 million people - including children remain undernourished on a daily basis. In an effort to solve this crisis, a number of food preservations techniques are being practiced in food supply chain. Drying is one such preservation technique that prevents microbial proliferation, slows enzymatic reaction and preserves the physio-chemical properties of food. Albeit, drying is an effective means of food preservation; it is also highly energy-intensive. Developing countries do not have sufficient energy and financial resources to adopt conventional (expensive and high energy) drying techniques. As such, this is the first reference work dedicated to discussing the prospects and challenges of sustainable (renewable energy based and inexpensive) drying techniques for developing countries in order to reduce food waste. Sustainable food drying techniques in developing countries: Prospects and Challenges is a singular work in the field of food preservation and affordable drying technology.

Spray Drying Techniques for Food Ingredient Encapsulation

This ebook list for those who looking for to read Spray Drying Techniques for Food Ingredient Encapsulation, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Spray Drying Techniques for Food Ingredient Encapsulation

Spray Drying Techniques for Food Ingredient Encapsulation

  • Author: C. Anandharamakrishnan,Padma Ishwarya S.
  • Publisher: John Wiley & Sons
  • ISBN: 1118864271
  • Category: Technology & Engineering
  • Page: 312
  • View: 3339
DOWNLOAD NOW »
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

Food Drying Science and Technology

This ebook list for those who looking for to read Food Drying Science and Technology, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Food Drying Science and Technology

Food Drying Science and Technology

Microbiology, Chemistry, Applications

  • Author: Yiu H. Hui
  • Publisher: DEStech Publications, Inc
  • ISBN: 1932078568
  • Category: Technology & Engineering
  • Page: 792
  • View: 7069
DOWNLOAD NOW »
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.

Vacuum Drying for Extending Food Shelf-Life

This ebook list for those who looking for to read Vacuum Drying for Extending Food Shelf-Life, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Vacuum Drying for Extending Food Shelf-Life

Vacuum Drying for Extending Food Shelf-Life

  • Author: Felipe Richter Reis
  • Publisher: Springer
  • ISBN: 3319082078
  • Category: Science
  • Page: 72
  • View: 9792
DOWNLOAD NOW »
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

How to Dry Foods

This ebook list for those who looking for to read How to Dry Foods, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

How to Dry Foods

How to Dry Foods

  • Author: Deanna DeLong
  • Publisher: Penguin
  • ISBN: 9781557880505
  • Category: Cooking
  • Page: 160
  • View: 3531
DOWNLOAD NOW »
Instructions for building an electric, solar, or air-flow dehydrator accompany a variety of recipes using dried foods and techniques for drying fruits, vegetables, herbs and spices, nuts and seeds, meat, and fish

Dehydration of Foods

This ebook list for those who looking for to read Dehydration of Foods, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Dehydration of Foods

Dehydration of Foods

  • Author: Humberto Vega-Mercado
  • Publisher: Springer Science & Business Media
  • ISBN: 147572456X
  • Category: Technology & Engineering
  • Page: 330
  • View: 5916
DOWNLOAD NOW »
Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.

Drying Technologies for Foods

This ebook list for those who looking for to read Drying Technologies for Foods, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Drying Technologies for Foods

Drying Technologies for Foods

Fundamentals and Applications

  • Author: Prabhat K. Nema,Barjinder Pal Kaur,Arun S. Mujumdar
  • Publisher: CRC Press
  • ISBN: 9781138733084
  • Category: Food
  • Page: 680
  • View: 2075
DOWNLOAD NOW »
Originally published in 3 volumes by New India Publishing Agency.

Industrial Drying of Foods

This ebook list for those who looking for to read Industrial Drying of Foods, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Industrial Drying of Foods

Industrial Drying of Foods

  • Author: Christopher G J Baker
  • Publisher: Springer Science & Business Media
  • ISBN: 9780751403848
  • Category: Cooking
  • Page: 309
  • View: 5711
DOWNLOAD NOW »
Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

Advances in Food Dehydration

This ebook list for those who looking for to read Advances in Food Dehydration, you can read or download in PDF, ePub or Mobi. May some of ebooks not available on your country and only available for those who subscribe and depend to the source of library websites.

Advances in Food Dehydration

Advances in Food Dehydration

  • Author: Cristina Ratti
  • Publisher: CRC Press
  • ISBN: 9781420052534
  • Category: Technology & Engineering
  • Page: 467
  • View: 4001
DOWNLOAD NOW »
Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products. Discusses Ways to Best Optimize Natural Resources Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration: The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing The difficulty to define quality in quantitative terms and to develop appropriate control techniques The lack of realistic models and simulations to represent the phenomena The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, the text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference. About the Editor: Cristina Ratti, Ph.D., is a food engineering professor in the Soils and Agri-Food Engineering Department at the Université Laval (Quebec). She is the coordinator of the Food Engineering Program and a member of the Institute of Nutraceutical and Function Foods (INAF). She has published numerous scientific manuscripts related to her research interests in food dehydration as well as physiochemical and quality properties of foodstuffs related to drying.