Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf-stable foods and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades, and a series of valuable food compounds – namely flavors, carotenoids and microbial cells – have been successfully encapsulated using spray drying. Spray Drying Techniques for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, the choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, such as nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
Globally we produce enough food to meet the nutritional requirement of every human being. However, almost one-third of annually produced food is wasted due to improper post-farm processing, leaving almost 13 percent of the population hungry on a daily basis. In developing countries, in particular, there is significant waste of seasonal fruits, vegetables and grains. A number of factors, including inadequate preservation facilities, lack of food preservation knowledge among key stakeholders (e.g., farmers and producers), and inadequate initiatives from governments and NGOs alike contribute to this acute problem. In the food production supply chain, the post-processing stage is responsible for around 25-40 percent of total food waste. Food drying techniques have substantiated themselves as effective means of reducing post-harvest losses. However, drying alone consumes 20-25 percent of the energy used in food processing, which makes it essential to identify sustainable drying techniques to reduce global food waste. Sustainable Food Drying Techniques in Developing Countries provides a critical analysis of the common drying techniques used in developing countries and compares their total energy requirements. It proposes renewable energy-based efficient food drying techniques for these countries and discusses effective ways to improve food preservation conditions. Finally, the text seeks to address potential challenges in implementing the proposed renewable energy-based food drying techniques. By investigating current food drying techniques in developing countries and proposing sustainable alternatives, the authors hope to contribute to the ongoing research on developing feasible food drying solutions.
Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products. Discusses Ways to Best Optimize Natural Resources Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration: The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing The difficulty to define quality in quantitative terms and to develop appropriate control techniques The lack of realistic models and simulations to represent the phenomena The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, the text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference. About the Editor: Cristina Ratti, Ph.D., is a food engineering professor in the Soils and Agri-Food Engineering Department at the Université Laval (Quebec). She is the coordinator of the Food Engineering Program and a member of the Institute of Nutraceutical and Function Foods (INAF). She has published numerous scientific manuscripts related to her research interests in food dehydration as well as physiochemical and quality properties of foodstuffs related to drying.
Instructions for building an electric, solar, or air-flow dehydrator accompany a variety of recipes using dried foods and techniques for drying fruits, vegetables, herbs and spices, nuts and seeds, meat, and fish
Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.
Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.