Handbook of Drying of Vegetables and Vegetable Products

This handbook offers an extensive look into drying methods for vegetables. The Handbook of Drying of Vegetables and Vegetable Products covers various techniques and their applications.

This handbook provides a thorough exploration of the various processes and technologies involved in the drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products delves into numerous drying methods, including hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound-assisted drying, and smart drying techniques. Each chapter is organized around key themes such as drying processes and technologies, specific vegetable product drying, and the properties that change during the drying process, alongside modeling, measurements, packaging, and safety considerations.

In detail, the book addresses the drying techniques applicable to different parts and types of vegetables, including mushrooms and herbs. It also examines how the properties of pigments, nutrients, and texture evolve throughout the drying process. Additionally, the book discusses important topics such as the storage of dried products, nondestructive methods for measuring and monitoring moisture, and morphological changes during the drying of vegetables. Novel packaging solutions and the application of computational fluid dynamics are also included, making this a comprehensive resource for professionals in the field.

Overall, the Handbook of Drying of Vegetables and Vegetable Products serves as an essential guide for researchers, food technologists, and anyone interested in understanding the complexities of vegetable drying. With its in-depth coverage and practical insights, this handbook is a valuable tool for improving drying processes and ensuring product quality.