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This handbook provides a comprehensive overview of the processes
and technologies in drying of vegetables and vegetable products.
The Handbook of Drying of Vegetables and Vegetable Products
discusses various technologies such as hot airflow drying, freeze
drying, solar drying, microwave drying, radio frequency drying,
infrared radiation drying, ultrasound assisted drying, and smart
drying. The book's chapters are clustered around major themes
including drying processes and technologies, drying of specific
vegetable products, properties during vegetable drying, and
modeling, measurements, packaging & safety. Specifically, the
book covers drying of different parts and types of vegetables such
as mushrooms and herbs; changes to the properties of pigments,
nutrients, and texture during drying process; dried products
storage; nondestructive measurement and monitoring of moisture and
morphological changes during vegetable drying; novel packaging; and
computational fluid dynamics.
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