Handbook of Drying of Vegetables and Vegetable Products

555 Pages·2017·14.413 MB·English

by  Min Zhang, Bhesh Bhandari, Zhongxiang Fang

Handbook of Drying of
Vegetables and Vegetable
Products
Advances in Drying Science and Technology
Series Editor:
Arun S. Mujumdar
PUBLISHED TITLES
Handbook of Drying of Vegetables and Vegetable Products
Min Zhang, Bhesh Bhandari, Zhongxiang Fang
Computational Fluid Dynamics Simulation of Spray Dryers:
An Engineer’s Guide
Meng Wai Woo
Advances in Heat Pump-Assisted Drying Technology
Vasile Minea
Handbook of Drying of
Vegetables and Vegetable
Products
Edited by
Min Zhang
Bhesh Bhandari
Zhongxiang Fang
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Library of Congress Cataloging‑in‑Publication Data
Names: Zhang, Min (Food consultant), editor. | Bhandari, Bhesh, editor. |
Fang, Zhongxiang, editor.
Title: Handbook of drying of vegetables and vegetable products / [edited by]
Min Zhang, Bhesh Bhandari, Zhongxiang Fang.
Description: Boca Raton : Taylor & Francis, a CRC title, part of the Taylor &
Francis imprint, a member of the Taylor & Francis Group, the academic
division of T&F Informa, plc, [2017] | Series: Advances in drying science &
technology | Includes bibliographical references and index.
Identifiers: LCCN 2016059178 | ISBN 9781498753869 (hardback : acid-free paper)
Subjects: LCSH: Vegetables--Processing. | Dried vegetables.
Classification: LCC TP443.H33 2017 | DDC 664/.8--dc23
LC record available at https://lccn.loc.gov/2016059178
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
Contents
Preface.......................................................................................................................ix
Editors .......................................................................................................................xi
Contributors ...........................................................................................................xiii
Section i Drying Processes and technologies
Chapter 1 Main Current Vegetable Drying Technology I: Hot Airflow
Drying and Related Combination Drying ............................................3
Weiqiao Lv and Min Zhang
Chapter 2 Main Current Vegetable Drying Technology II: Freeze-Drying
and Related Combined Drying ...........................................................25
Xu Duan
Chapter 3 Highly Efficient Vegetable Drying Technology I: Microwave
and Radio Frequency Drying of Vegetables ......................................45
Hao Jiang and Shaojin Wang
Chapter 4 Highly Efficient Vegetable Drying Technology II: Infrared
Radiation Drying and Related Combination Drying .........................65
Bengang Wu, Bei Wang, Haile Ma, Baoguo Xu,
and Zhongli Pan
Chapter 5 Highly Efficient Vegetable Drying Technologies III:
Ultrasound-Assisted Drying ...............................................................81
S. J. Kowalski, D. Mierzwa, and J. Szadzińska
Chapter 6 Smart Drying Technology for Vegetable Products ..........................117
Ya Su, Min Zhang, and Arun Sadashiv Mujumdar
Chapter 7 Foam-Mat Drying of Vegetables ......................................................135
Regiane Victória de Barros Fernandes
and Diego Alvarenga Botrel
v
vi Contents
Section ii Drying of Specific Vegetable Products
Chapter 8 Drying of Herbs and Spices .............................................................157
Sachin V. Jangam and Arun Sadashiv Mujumdar
Chapter 9 Drying of Vegetable Snacks .............................................................173
Hao Jiang and Shaojin Wang
Chapter 10 Drying of Edible Flowers .................................................................195
Serkan Boyar, Erkan Dikmen, and Sabri Erbaş
Chapter 11 Drying of Mushrooms ......................................................................235
Xin Jin
Section iii c hanges in Properties
during Vegetable Drying
Chapter 12 Pigments and Nutrients during Vegetable Drying Processes,
Dried Products Storage, and Their Associated Color Changes .......257
Barbara Sturm and Oliver Hensel
Chapter 13 Instant Controlled Pressure Drop as a Process of Texturing/
Sterilizing Vegetables, Improving upon Conventional Drying
Methods ............................................................................................279
Karim Allaf, Tamara Allaf, Sabah Mounir, and Farid Zerrouq
Chapter 14 Aroma Aspects of Fresh and Dried Vegetables ...............................317
Narendra Narain, Gomathi Rajkumar, Maria Terezinha
Santos Leite Neta, Romy Gleyse Chagas Barros,
Saravanan Shanmugam, Marina Denadai, and Arun Sadashiv
Mujumdar
Contents vii
Section iV others (Modeling, Measurements,
Packaging, and Safety of Dried
Vegetables and Vegetable Products)
Chapter 15 Vegetable Dryer Modeling ...............................................................349
Robert H. Driscoll and George Srzednicki
Chapter 16 Numerical Modeling of Morphological Changes of Food
Plant Materials during Drying .........................................................387
H. C. P. Karunasena and Wijitha Senadeera
Chapter 17 Nondestructive Measurement of Quality Parameters of
Vegetables during Drying by Optical Sensing Technology .............429
Min Huang and Qibing Zhu
Chapter 18 Computer Vision and Its Applications for Drying of Vegetables .......455
Alex Martynenko
Chapter 19 Novel Packaging of Dried Vegetable Products ................................489
Huizhi Chen and Min Zhang
Chapter 20 Microbiology and Safety of Dried Vegetables .................................507
Wunwisa Krasaekoopt
Index ......................................................................................................................525

Preface
Drying of vegetables and vegetable products is very important in many develop-
ing countries, such as China, Brazil, India, and Thailand, as this can reduce the
waste of fresh produce since consumption is usually less than production in a given
period, increase product value and job opportunities, and provide varieties of veg-
etable products to the market. This is also important in developed countries as
consumers demand high-quality dried vegetables for both convenience and health
benefits.
According to the data provided by the Food and Agriculture Organization
of the United Nations, most of the vegetables in the world are produced by the
developing countries. China alone produces about half of the world’s vegetables.
Unfortunately, the vegetable processing technology, including drying technology,
is developing slowly. The aim of this handbook is to act as a handy tool for R&D
researchers in the field of vegetable drying, a textbook for undergraduate and post-
graduate students in universities, and a reference book for researchers in relevant
fields, including agricultural engineering and chemical engineering. Twenty chap-
ters are included in this book, and they are authored by experts from 12 different
countries, representing the current global technologies and industrial status in this
specific area.
The book comprises of four main sections: Drying Processes and Technologies,
Drying of Specific Vegetable Products, Changes in Properties during Vegetable
Drying, and Others (Modeling, Measurements, Packaging, and Safety of Dried
Vegetables and Vegetable Products).
The actual contents of this handbook include: Main current vegetable drying
technologies in hot air and freeze drying, and their combinations; Highly efficient
vegetable drying technologies in microwave drying, radio frequency drying, infra-
red radiation drying, ultrasound assisted drying and their combinations; Smart dry-
ing and foam-mat drying; Drying of specific vegetable products like herbs, spices,
vegetable snacks, edible flowers, and mushrooms; Properties or quality changes in
pigments and nutrients, texture and aroma changes during drying; Modeling of dryer
and microstructural and morphological changes during drying; Nondestructive
measurement by optical sensing technology and by computer vision image analy-
sis for vegetable drying; Novel package and microbiology safety of dried vegetable
products.
Many research papers have been and are being published on these topics, indicat-
ing continuing interests in vegetable drying research and development in the indus-
try. We hope this comprehensive handbook, which provides updated information on
various aspects of vegetable and vegetable products drying, will be helpful for the
readers and researchers engaged in product research and development in food indus-
tries and for academics in research institutions and universities.
ix