Dried Fruit Products (Advances in Drying Science and Technology)
Language: English
Published by CRC Press, 2024
- Hardcover
- New
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
AbeBooks seller since March 25, 2015
Condition: New
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In English.
Seller Inventory # ria9781032495750_new
- Title
- Dried Fruit Products (Advances in Drying Science and Technology)
- Publisher
- CRC Press
- Publication year
- 2024
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1032495758
- ISBN 13
- 9781032495750
- Item weight
- 573 grams
Dehydration of fruits is a massive operation amounting to tens of billions of dollars’ worth in the global market. The enormous variety of fruits grown around the world and the wide range of products made therefrom make this an attractive method for the development of novel and shelf-stable consumer products.
Dried Fruit Products offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, industrial applications, and simple design methods. Such dried fruit products as fruit pieces, fruit leathers, and fruit powders are dealt with in a way to inform their physical, chemical, sensory, and nutritional features, along with the characteristics of the process used to obtain them, such as drying method and drying equipment.
Key Features:
- Contains up-to-date information on fruit drying
- Presents a multi-perspective viewpoint of fruit drying
- Addresses both food science and chemical engineering aspects of fruit drying
Readers can gain knowledge on the various types of drying techniques and insightful thoughts on selecting the appropriate drying techniques for different fruit products.
"Synopsis" may belong to another edition of this title.
About the Author
Felipe Richter Reis, D.Sc. is Professor of Food Science at the Food Technology undergraduate course (B.Sc), Federal Institute Paraná (IFPR), and at the Food Engineering graduate courses (M.Sc and D.Sc), offered at the Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná (UFPR), Brazil. All the above-mentioned courses received grades of excellence in a quality assessment performed by the Brazilian Ministry of Education in 2022. In both institutions he teaches and advises students in research projects, which are emphasised on blanching and drying of fruit and vegetables.
Shivanand Shankarrao Shirkole is working as an Assistant Professor at Department of Food Engineering and Technology, Institute of Chemical Technology Mumbai, ICT-IOC Campus, Bhubaneswar, INDIA. He has pursued his PhD in 2020 from the Department of Food Process Engineering, National Institute of Technology, Rourkela, INDIA. He has more than 4 years of industrial experience as a Plant Engineer at Hyderabad, INDIA based Multi-Crop Seed Conditioning Plant. His broad areas of research are Low Moisture Food Safety and Thermal Processing of Food. Presently he is working on Sustainable Technologies for Food and Agri-products. He is an Executive Committee Member of the Association of Food Scientists & Technologists (INDIA), NIT Rourkela Chapter from May 2020. Also, he is working for Drying Technology - An International Journal (Taylor & Francis) as Associate Editor from August 2021.
"About the title" may belong to another edition of this title.
Ria Christie Collections
Uxbridge, United Kingdom
AbeBooks seller since March 25, 2015
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