Handbook of Drying of Vegetables and Vegetable Products

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 5 Highly Efficient Vegetable Drying Technologies III: Ultrasound-Assisted Drying -- Chapter 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 -- Chapter 13 Instant Controlled Pressure Drop as a Process of Texturing/Sterilizing Vegetables, Improving upon Conventional Drying Methods -- Chapter 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 Vegetables