Sustainable Food Drying Techniques In Developing Countries Prospects And Challenges
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Sustainable Food Drying Techniques In Developing Countries Prospects And Challenges
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Author : Mahadi Hasan Masud
language : en
Publisher: Springer Nature
Release Date : 2020-05-08
Sustainable Food Drying Techniques In Developing Countries Prospects And Challenges written by Mahadi Hasan Masud and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-08 with Technology & Engineering categories.
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.
Manure Technology And Sustainable Development
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Author : Mohammad Jawaid
language : en
Publisher: Springer Nature
Release Date : 2023-01-01
Manure Technology And Sustainable Development written by Mohammad Jawaid and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-01 with Technology & Engineering categories.
This book covers all technologies, developments, and innovations for the manure treatment to explore various strategies for nutrient recovery as well as energy production around the globe. The main task of the present book is to explain readers the environmental parameters effect livestock production and living standard of rural and urban communities and how green technologies are useful for manure recycling and management. The chapters in the book present an up-to-date information on alternate use of the technology by recycled agriculture bio-based livestock hence stimulating intensive agriculture and animal husbandry to sustain such growth. This book presents an overview on manure utilization through diverse industrial applications to support the ongoing research and development in green sustainable commercial products. The book can serve as a holistic reference source for university undergraduate/graduate students, researchers and scientists working in the area of farm management and green technology.
Materials Science And Engineering In Food Product Development
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Author : Wing-Fu Lai
language : en
Publisher: John Wiley & Sons
Release Date : 2023-05-22
Materials Science And Engineering In Food Product Development written by Wing-Fu Lai and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-22 with Technology & Engineering categories.
Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.
Sustainable Bioconversion Of Waste To Value Added Products
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Author : Inamuddin
language : en
Publisher: Springer Nature
Release Date : 2021-04-20
Sustainable Bioconversion Of Waste To Value Added Products written by Inamuddin and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-20 with Science categories.
This edited book discusses various processes of feedstocks bioconversion such as bioconversion of food waste, human manure, industrial waste, beverage waste, kitchen waste, organic waste, fruit and vegetable, poultry waste, solid waste, agro-industrial waste, cow dung, steroid, lignocellulosic residue, biomass, natural gas etc. Nowadays, the industrial revolution and urbanization have made human life comfortable. However, this requires excess usage of natural resources starting from food and food products, to energy resources, materials as well as chemicals. The excess use of natural resources for human comfort is expected to high fuel prices, decline natural resources as well as cause a huge hike in the cost of raw materials. These factors are pushing researchers to grow environmentally friendly processes and techniques based on inexpensive and sustainable feedstock to accomplish such worldwide targets. Bioconversion, otherwise called biotransformation, is the change of natural materials, for example, plant or animal waste, into usable items or energy sources by microorganisms. Bioconversion is an environmentally friendly benevolent choice to supplant the well-established chemical procedures utilized these days for the production of chemicals and fuels. A variety of alternatives advancements are being considered and are directly accessible to acquire diverse valuable end-products through bioprocesses. This book discusses in detail the process and techniques of bioconversion by focusing on the organic feedstock of animal and plant origin. It brings solutions to the bioconversion of various feedstock into value-added products.
Drying Technology In Food Processing
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Author : Seid Mahdi Jafari
language : en
Publisher: Elsevier
Release Date : 2023-05-08
Drying Technology In Food Processing written by Seid Mahdi Jafari and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-08 with Technology & Engineering categories.
Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of drying unit operations in food industries Strives to help improve the quality and safety of food products with drying technology Reviews alternatives for drying operations
Paradigm Shift In E Waste Management
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Author : Abhijit Das
language : en
Publisher: CRC Press
Release Date : 2022-05-03
Paradigm Shift In E Waste Management written by Abhijit Das and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-03 with Science categories.
Paradigm Shift in E-waste Management: Vision for the Future addresses the challenges in the management of electronic wastes in various forms. The book describes resource-efficient and circular e-waste management processes including valorization amalgamating the sustainable benefits of electronic component recycling, industrial symbiosis, green technology implementation, and efficient supply chain networks with a vision towards year 2025. It further explains e-waste recycling technologies, supply chain aspects, e-waste disposal in IT industries, and trans-boundary movement issues including policy concerns supported by global case studies and benchmark practices. Further, the book illustrates resource recovery from e-waste, sustainability of e-waste recycling, circular economy in e-waste and so forth. Features: Covers intricacies of e-waste management with an outlook towards a checkpoint of sustainable development goals (SDGs) in 2025. Describes the global status of e-waste recycling and management with country-specific contributions. Includes focus on policy tools such as EPR, ARF, policy gaps, and the informal sector activities. Offers detailed information about advanced green and smart technologies for e-waste valorization and management. Explores urban mining, sustainability, and circular economic approaches. This book is of interest to graduate students and researchers in environmental engineering, waste management, urban mining, circular economy, waste processing, electronics and telecommunication engineering, electrical and electronics engineering, and chemical engineering.
Food Preservation In Developing Countries
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Author : Mohammad U. H. Joardder
language : en
Publisher:
Release Date : 2019
Food Preservation In Developing Countries written by Mohammad U. H. Joardder and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Food categories.
This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.
Food Preservation In Developing Countries Challenges And Solutions
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Author : Mohammad U. H. Joardder
language : en
Publisher: Springer
Release Date : 2019-04-23
Food Preservation In Developing Countries Challenges And Solutions written by Mohammad U. H. Joardder and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-23 with Technology & Engineering categories.
This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.
Konsep Dasar Proses Pengeringan Pangan
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Author : Nurul Asiah dan Mohamad Djaeni
language : id
Publisher: AE Publishing
Release Date : 2021-08-09
Konsep Dasar Proses Pengeringan Pangan written by Nurul Asiah dan Mohamad Djaeni and has been published by AE Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-09 with Antiques & Collectibles categories.
Sinopsis Buku Konsep Dasar Proses Pengeringan Pangan Proses pengeringan merupakan salah satu teknik pengawetan pangan tertua yang masih digunakan hingga saat ini. Aplikasi metode tersebut pun beragam, mulai ditingkat petani, Usaha Kecil Menengah (UKM) maupun industri besar. Hingga saat ini metode dan peralatan pengeringan terus berkembang, mulai dari yang sederhana (pengeringan dengan sinar matahari) hingga yang paling canggih (vacuum drying, spray drying, freeze drying, dll). Semua inovasi tersebut tidak lepas dari upaya untuk menghasilkan metode dan peralatan pengering yang efektif, efisien, menghasilkan mutu produk yang terbaik dengan tetap mempertimbangkan pemanfaatan sumber energi yang berkelanjutan. Meskipun proses pengeringan terlihat sangat sederhana, namun sebenarnya didalamnya terdapat proses yang rumit. Selama proses pengeringan terjadi perpindahan energi/panas, perpindahan massa air dan berbagai perubahan fisik, kimia, mikrobiologi maupun sensori yang terjadi secara simultan. Buku ini mencoba memberikan penjelasan sederhana tentang Konsep Dasar Proses Pengeringan Pangan, mulai dari sejarah singkat teknologi pengeringan, prinsip dasar proses pengeringan, konsep air dalam matrik pangan, metode dan peralatan pengering, laju pengeringan, mutu produk hasil pengeringan dan sekilas tentang penerapan prinsip kesetimbangan massa dan energi pada sistem pengering. Selain itu, buku ini didisain dengan bahasa dan tampilan yang sesederhana mungkin dengan menambahkan ilustasi gambar yang menarik, sehingga mempermudah proses pemahaman pembaca.
Food Drying Science And Technology
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Author : Yiu H. Hui
language : en
Publisher: DEStech Publications, Inc
Release Date : 2008
Food Drying Science And Technology written by Yiu H. Hui and has been published by DEStech Publications, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Technology & Engineering categories.
• A definitive guide to all major food drying techniques and equipment • Latest technologies for meats, fruits, vegetables, and seafood • Covers microbial issues and safety • Newest designs for drying systems and manufacturing lines Here, in one source, is the scientific information needed for high-quality and high-throughput removal of water from many different foods. All major food drying manufacturing operations are illustrated, with key design information for each stage. This book makes clear the principles of food drying and the mathematical techniques for analyzing drying processes. At the same time it provides details on how drying is now done within the global food industry, e.g., how drying lines are designed and set up. Using the most current numerical and empirical data, the authors show how various types of drying affect the chemistry and sensory properties of foods. Key information is also furnished on microbial safety, preservation, and packaging. Table of contents 1. Fundamentals of Food Dehydration 2. Unified Approach to the Analysis of Different Drying Methods 3. Food Dehydration and Developing Countries 4. Solar-Assisted Drying of Foods 5. Rotary Drum Dryers 6. Microwave Drying 7. Far Infrared Dehydration and Processing 8. Vacuum Drying 9. Spray Drying and Powder 10. Heat Pump and Dehumidification Drying 11. Osmotic Dehydration of Foods 12. Novel Drying Technologies 13. Vacuum Fluidized Bed Drying 14. Packaging and Storage of Dried Foods 15. Food Drying Equipment and Design 16. Freeze-Drying 17. Freeze-Drying of Fruits and Vegetables: Process Variables, Quality and Stability 18. Freeze-Drying of Meats and Seafood 19. Specialty Foods 20. Banana Dehydration 21. Drying of Mango (Mangifera Indica L.) and Mango Products 22. Pear Drying 23. Drying of Plums 24. Chili (Capsicum anuum) Drying 25. Onion Drying 26. Tomato Deyhdration 27. Drying Behavior of Starches and Gels 28. Deep-Fat Frying of Potatos 29. Pasta Drying 30. Milk Powders 31. Deyhdration of Muscle Foods 32. Fish Drying INDEX