Handbook of drying of vegetables and vegetable products / edited by Min Zhang, Bhesh Bhandari, Zhongxiang Fang

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Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Reihen: Advances in Drying Science and TechnologyVerlag: Boca Raton ; London ; New York : CRC Press, [2017]Beschreibung: 1 Online-Ressource (538 p)ISBN:

1351648713
9781351648714
1498753876
9781498753876

Schlagwörter:

Andere physische Formen: 9781498753869. | 1498753868 | Erscheint auch als: Handbook of drying of vegetables and vegetable products. Druck-Ausgabe. Boca Raton : CRC Press, 2017. xvi, 538 SeitenDDC-Klassifikation:

664.8

RVK: RVK: ZE 21000 | VN 7240LOC-Klassifikation:

TP443

Online-Ressourcen:

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Zusammenfassung: Cover; Half Title; Title Page; Copyright Page; 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; Chapter 2 Main Current Vegetable Drying Technology II: Freeze-Drying and Related Combined Drying; Chapter 3 Highly Efficient Vegetable Drying Technology I: Microwave and Radio Frequency Drying of Vegetables; Chapter 4 Highly Efficient Vegetable Drying Technology II: Infrared Radiation Drying and Related Combination DryingZusammenfassung: Chapter 5 Highly Efficient Vegetable Drying Technologies III: Ultrasound-Assisted DryingChapter 6 Smart Drying Technology for Vegetable Products; Chapter 7 Foam-Mat Drying of Vegetables; SECTION II: Drying of Specific Vegetable Products; Chapter 8 Drying of Herbs and Spices; Chapter 9 Drying of Vegetable Snacks; Chapter 10 Drying of Edible Flowers; Chapter 11 Drying of Mushrooms; SECTION III: Changes in Properties during Vegetable Drying; Chapter 12 Pigments and Nutrients during Vegetable Drying Processes, Dried Products Storage, and Their Associated Color ChangesZusammenfassung: Chapter 13 Instant Controlled Pressure Drop as a Process of Texturing/Sterilizing Vegetables, Improving upon Conventional Drying MethodsChapter 14 Aroma Aspects of Fresh and Dried Vegetables; SECTION IV: Others (Modeling, Measurements, Packaging, and Safety of Dried Vegetables and Vegetable Products); Chapter 15 Vegetable Dryer Modeling; Chapter 16 Numerical Modeling of Morphological Changes of Food Plant Materials during Drying; Chapter 17 Nondestructive Measurement of Quality Parameters of Vegetables during Drying by Optical Sensing TechnologyZusammenfassung: Chapter 18 Computer Vision and Its Applications for Drying of VegetablesChapter 19 Novel Packaging of Dried Vegetable Products; Chapter 20 Microbiology and Safety of Dried Vegetables; IndexPPN: PPN: 898052858Package identifier: Produktsigel: ZDB-4-NLEBK

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