Dried Fruit Products

Inbunden, Engelska, 2024

Av Felipe Richter Reis, Shivanand S. Shirkole, Felipe (Federal Institute of Parana) Richter Reis, India) Shirkole, Shivanand S. (nstitute of Chemical Technology Mumbai, ICT-IOC Odisha Campus, Bhubaneswar Bhubaneswar

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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 dryingPresents a multi-perspective viewpoint of fruit dryingAddresses both food science and chemical engineering aspects of fruit dryingReaders can gain knowledge on the various types of drying techniques and insightful thoughts on selecting the appropriate drying techniques for different fruit products.

Produktinformation

Utgivningsdatum2024-07-10
Mått156 x 234 x 19 mm
Vikt453 g
FormatInbunden
SpråkEngelska
SerieAdvances in Drying Science and Technology
Antal sidor260
FörlagTaylor & Francis Ltd
ISBN9781032495750

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Tillverkningsteknik inom Naturvetenskap och teknik

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.

1. Overview of the Current Global Market for Dried Fruit Products and General Aspects of Fruit Drying 2. Guideline and Selection of Dryers for Different Fruit Products 3. Drying Characteristics of Dried Fruit Products 4. Quality of Dried Fruit Products 5. Aroma Retention in Dried Fruit Products 6. Instrumentation Techniques and Analyses of Bioactive Compounds in Different Fruit Products 7. Storage and Quality Degradation of Dried Fruit Products 8. Emerging and Advanced Drying Technologies for Drying of Different Fruit Products 9. Techno-Economic Evaluation for Cost-Effective Drying of Different Fruit Products 10. Future Prospects and Global Market Demand for Dried Fruit Products