TY  - BOOK
AU  - Zhang,Min
TI  - Handbook of Drying of Vegetables and Vegetable Products
T2  - Advances in Drying Science and Technology
SN  - 1351648713
AV  - TP443 .H33 2017
U1  - 664.8 23
PY  - 2017///
CY  - [Place of publication not identified]
PB  - CRC Press
KW  - Dried vegetables
KW  - Vegetables
KW  - Processing
KW  - SCIENCE / Chemistry / Industrial & Technical
KW  - bisacsh
KW  - TECHNOLOGY & ENGINEERING / Food Science
KW  - Electronic books
N1  - 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 Drying; 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 Technology; 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; Index; 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 Changes
UR  - https://drive.google.com/file/d/19-xU_KXu_m4DfevPBi__PsXXzXkFluJt/view?usp=sharing
ER  -