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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges (Hardcover, 1st ed. 2020)
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Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges (Hardcover, 1st ed. 2020)
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This book presents a comprehensive review of renewable energy-based
sustainable drying techniques for developing countries. Aspiring
towards a world with zero food waste, the book has provided
discussion on sustainable drying techniques in terms of energy
efficiency. The socio-economic condition of each developing country
is unique; therefore, has specific technological requirements. As
such, the book presents discussions on food waste scenario around
the world, the socio-economic status of developing countries and
their correlation with food. The book gives an overview of the
quality aspects of drying, along with the required energy and time
to retain these features. Additionally, a method of selecting
drying techniques for developing countries, taking the cost and
safety factor into consideration, has been discussed extensively
Also, the renewable and non-renewable energy resources of low
income, lower-middle income, middle income, and high-income
developing countries have been analyzed and presented. The book
also highlights the available drying techniques that are currently
being practiced by the consumers and industries of developing
countries. The book recommends ten sustainable drying technologies
for the developing countries and describes their working principle.
Discussion on potential challenges for sustainable drying
technology adoption is also presented. The book presents up-to-date
research on sustainable drying techniques and their impact on
developing countries to reduce food waste. Food waste is not only a
humanitarian concern but also a threat to environmental
sustainability. Currently, one-third of all produced food is being
wasted, when nearly 805 million people - including children remain
undernourished on a daily basis. In an effort to solve this crisis,
a number of food preservations techniques are being practiced in
food supply chain. Drying is one such preservation technique that
prevents microbial proliferation, slows enzymatic reaction and
preserves the physio-chemical properties of food. Albeit, drying is
an effective means of food preservation; it is also highly
energy-intensive. Developing countries do not have sufficient
energy and financial resources to adopt conventional (expensive and
high energy) drying techniques. As such, this is the first
reference work dedicated to discussing the prospects and challenges
of sustainable (renewable energy based and inexpensive) drying
techniques for developing countries in order to reduce food waste.
Sustainable food drying techniques in developing countries:
Prospects and Challenges is a singular work in the field of food
preservation and affordable drying technology.
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