Handbook of Drying of Vegetables and Vegetable Products [electronic resource].

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

Description based on print version record.