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Conductive Hydro Drying of Foods: Principles and Applications
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.

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Conductive Hydro Drying of Foods: Principles and Applications
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.

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Conductive Hydro Drying of Foods: Principles and Applications

Conductive Hydro Drying of Foods: Principles and Applications

Conductive Hydro Drying of Foods: Principles and Applications

Conductive Hydro Drying of Foods: Principles and Applications

Overview

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.

Product Details

ISBN-13: 9780323956024
Publisher: Elsevier Science
Publication date: 10/25/2024
Pages: 464
Product dimensions: 6.00(w) x 9.00(h) x (d)

About the Author

Dr. C. Anandharamakrishnan is presently the Director of the CSIR- National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala, India from 2022. Earlier, he served as Director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (Formerly known as Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu during the period April 2016-2022. He has done his doctoral research in Chemical Engineering with a Specialization in Food Engineering at the Loughborough University of United Kingdom. During his Ph.D., he was awarded the prestigious Commonwealth Scholarship Programme of the UK Government. His research endeavors are well documented in the form of 180 impact factor-publications, two international patents, and seven Indian patents. He is also the author and editor of 10 books and 68 book chapters. He serves as the Associate Editor of International Journal of Food Engineering, Academic Editor of PLOS ONE Journal, International Editorial Advisory Board member for Drying Technology Journal, Editorial Board member of Journal of Food Process Engineering and various international journals, apart from being a peer reviewer for more than 20 International journals.

Dr. Jeyan Arthur Moses completed his B.Tech. and M.Tech. from Karunya University, Coimbatore. He has also received Best Paper and Model Awards in various technical platforms, including being the co-recipient of the prestigious American Society of Agricultural and Biological Engineers (ASABE) Superior Paper Award, Indian Society of Agricultural Engineers (ISAE)-JAE Best Paper Award, IEEE Best Paper Award, International Union of Food Science and Technology (IUFoST) Selected Poster Award, Nestlé Poster Award and ICFoST Best Poster Award. His research focuses on 3D printing of foods, computational modeling of food processing systems, nutraceutical delivery systems and food nanotechnology. He is also a member of selected professional bodies and serves as editorial board member and reviewer for reputed SCI journals, and has authored 225 publications in reputed journals, popular magazines and book chapters.

K.S. Yoha has completed her B.Tech in Biotechnology at Vivekananda College of Engineering for Women, Tiruchengode, affiliated to Anna University, Chennai and secured University second rank in Biotechnology under Anna University Chennai. She completed her M.Tech in Biotechnology at Anna University, BIT Campus, Tiruchirappalli and worked as a Teaching Assistant at School of Chemical & Biotechnology, SASTRA University, Thanjavur, Tamil Nadu and as a Senior Research Fellow under DST-SERB-ECRA Project in Indian Institute of Food Processing Technology, Ministry of Food Processing Industries. At present she is pursuing her Ph.D. in Biotechnology and working as ICMR – Senior Research Fellow in the Department of Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries. She has published 6 research papers and 3 review papers; besides 5 book chapters, and several poster and oral presentations in national /international scientific conferences.

Table of Contents

1. Novel drying techniques
2. Evolution and advances CHD approaches
3. Design and selection
4. Heat and mass transfer in CHD
5. Drying of fruits and vegetables
6. Drying of spices and herbs
7. Drying of cereals and pulses
8. Drying of meat, fish, poultry, and egg
9. Drying of other edible materials
10. Encapsulation of probiotics and bioactives
11. Organoleptic, nutritional and safety aspects of CHD dried products
12. Packaging and storage of CHD products
13. Hybrid CHD processes
14. Modeling CHD processes
15. Integrating ICT applications
16. Energy, resources, and sustainability
17. Current commercial applications and prospects
18. Challenges and opportunities

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