Drying of Herbs, Spices, and Medicinal Plants (Advances in Drying Science and Technology)

Synopsis

Drying is a key operation in processing of many plant-based foods and medicines for the purpose of preservation and retention of key attributes and active compounds. Therefore, it is essential to select suitable drying techniques to ensure a product is processed under optimal operating conditions. Drying of Herbs, Spices, and Medicinal Plants presents processing aspects of these three major global agricultural commodities. It offers an insight into the drying and product quality of herbs, spices, and medicinal plants, such as drying characteristics, equipment selection, physiochemical analyses, quality improvement, product development, storage, and shelf life as well as future developments. Offers the latest information on drying and processing technologies, research, and development Summarizes various drying techniques, their advantages and limitations, industrial applications, and simple design methods Presents guidelines for dryer selection Links theory and practice Envisages future trends and demands Featuring chapters from expert authors in both industry and academia, this book is an important resource for those working in the chemical, food processing, pharma, and biotech industries, especially those focused on the drying of plants for food and medicinal applications.

Copyright:

2024

Book Details

Book Quality:

Publisher Quality

ISBN-13:

9781000934496

Related ISBNs:

9781032216188, 9781032216164, 9781003269250

Publisher:

CRC Press

Date of Addition:

09/28/23

Copyrighted By:

selection and editorial matter, Ching Lik Hii and Shivanand S. Shirkole

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

Nonfiction, Science, Cooking, Food and Wine, Technology

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.

Edited by:

Ching Lik Hii

Edited by:

Shivanand S. Shirkole