Zhang / Bhandari / Fang Handbook of Drying of Vegetables and Vegetable Products

1. Auflage 2017
ISBN: 978-1-4987-5387-6
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 554 Seiten

Reihe: Advances in Drying Science and Technology

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. It covers drying of different parts and types of of vegetables such as mushrooms and herbs, properties of pigments, nutrients, texture, etc. during drying process and dried products storage, nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying, novel packaging, and computational fluid dynamics.

Autoren/Hrsg.

Zhang, Min

Bhandari, Bhesh

Fang, Zhongxiang

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Drying Processes and Technologies for Vegetables and Vegetable Products. Main Current Vegetable Drying Technology I: Hot Airflow Drying and Related Combination Drying. Main Current Vegetable Drying Technology II: Freeze Drying and Related Combined Drying. Main Current Vegetable Drying Technology III: Spray Drying and Related Combination Drying. High Efficient Vegetable Drying Technologies I: Microwave and Radio Frequency Heating. High Efficient Vegetable Drying Technologies II: Infrared Radiation Drying and Related Combination Drying. High Efficient Vegetable Drying Technologies III: Ultrasound Assisted Drying. Closed-Type Drying Technology and Its Application in Vegetable Drying. Adsorption Drying Technologies on Vegetables. Smart Drying of Vegetable Products. Specific Vegetable Products Drying and Properties and Quality During Vegetable Drying. Drying of Herbs and Spices. Drying of Vegetable Snacks. Drying of Edible Flowers. Drying of Different Kinds of Mushrooms. Pigments and Nutrients During Vegetable Drying Process and Dried Products Storage. Properties of Glass Transition During Vegetable Drying Process and Dried Products Storage. Instant Controlled Pressure Drop as Texturing/Sterilizing Process Improving Conventional Drying of Vegetables. Aroma Changes and Control During Vegetable Drying Process and Dried Products Storage. Relationship Between Vegetable Microstructure and Rehydration Capability and Storage Stability for Dried Vegetable Products. Modeling, Measurements, Package and Microbiology Safety During Vegetable Drying. Modeling of Moisture and Temperature Changes During Vegetable Drying. Numerical Modeling of Morphological Changes of Vegetables During Drying. The Computational Fluid Dynamics(CFD) and Modeling for Vegetable Drying. Nondestructive Measurement and Monitoring for Vegetable Drying. Computer Vision and Image Analysis for Drying of Vegetables. Novel Package of Dried Vegetable Products. Microbiology and Safety of Dried Vegetables.

Über Autor(innen)

Prof. Min Zhang is the key professor and PhD supervisor in School of Food Science and Technology, Jiangnan University. He also works as Director of the R & D Center of Food Resource and Utilization Technology in Jiangnan University. His research areas focus on the Mechanism, Technology and Engineering of Processing and Storage of Fresh Foods. From 1998, Prof. Zhang was approved as the master supervisor and has supervised 105 masters (83 graduated). From 2000, he was approved as the PhD supervisor and has supervised 42 PhDs( 30 graduated). From 2004, he began to supervise the postdoctoral researchers and has supervised 6 postdocs. In 2003 and 2005, he was listed in the WHO’s WHO (science and engineering edition). In 2004, he was listed as the 1st Batch of the National Personnel Training Project of “New Century Bai-Qian-Wan Project”. In 2006, he was listed as the National Expert who enjoys special government allowances. From 2005, he was invited as the Scientific Adviser in Food Science Area by International Foundation for Science (IFS).From 2007, he was early or late listed as the editorial members of three SCI journals (Journal of Food Engineering, IF2.576; Drying Technology, IF1.77; International Agrophysics, IF 1.142) and several domestic journals such as Journal of Food Science and Biotechnology, Journal of Food Safety & Quality, Drying Technology & Equipment. From August 2013, he was appointed as Honorary Professor in Food Science Field in the University of Queensland, Australia.

In recent years, Prof. Zhang actively promotes the industrialization of new quality control technology in fresh food processing and preservation, and established a long-time collaboration mechanism of Industry-Academia-Research (joint research institute) with more than 10 large and medium-sized domestic and foreign food or equipment companies like Haitong Food group Co., PepsiCo Food Co., Jiahao Food Co., which create obvious economic benefit for the enterprise.

Prof. Zhang has published 26 monographs or translation books in national presses and 10 English book chapters, edited one international conference proceedings (English edition),and co-edited one English academic book. He published more than 240 SCI international journal papers as corresponding author. As main inventor, the 116 applied invention patents from his group have already been authorized by the Chinese National Intellectual Property Bureau. He also applied 11 International Patents including applied patents from Germany, Japan, France, South Korea and Switzerland. He was granted as the 5th Top Ten Outstanding Patent Inventor in Jiangsu Province(China) in 2012.The projects performed by Prof. Zhang were granted more than ten awards