語系:
繁體中文
English
說明(常見問題)
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Sustainable Food Drying Techniques i...
~
SpringerLink (Online service)
Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges/ by Mahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno, Asif Ahmed.
作者:
Hasan Masud, Mahadi.
其他作者:
Ahmed, Asif.
面頁冊數:
XX, 189 p. 108 illus., 107 illus. in color.online resource. :
Contained By:
Springer Nature eBook
標題:
Engineering Thermodynamics, Heat and Mass Transfer. -
電子資源:
https://doi.org/10.1007/978-3-030-42476-3
ISBN:
9783030424763
Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges
Hasan Masud, Mahadi.
Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges
[electronic resource] /by Mahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno, Asif Ahmed. - 1st ed. 2020. - XX, 189 p. 108 illus., 107 illus. in color.online resource.
Insights into Drying -- Energy Requirement in Drying -- Energy Scenario in Developing Countries -- Existing drying Technologies in Developing Countries -- Proposal of Sustainable drying techniques in Developing Countries -- Challenges in Drying Sector -- Conclusion.
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. .
ISBN: 9783030424763
Standard No.: 10.1007/978-3-030-42476-3doiSubjects--Topical Terms:
769147
Engineering Thermodynamics, Heat and Mass Transfer.
LC Class. No.: Z5185.F66
Dewey Class. No.: 664.001579
Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges
LDR
:04406nam a22003975i 4500
001
1026099
003
DE-He213
005
20200705003600.0
007
cr nn 008mamaa
008
210318s2020 gw | s |||| 0|eng d
020
$a
9783030424763
$9
978-3-030-42476-3
024
7
$a
10.1007/978-3-030-42476-3
$2
doi
035
$a
978-3-030-42476-3
050
4
$a
Z5185.F66
072
7
$a
PSG
$2
bicssc
072
7
$a
TEC012010
$2
bisacsh
072
7
$a
PSG
$2
thema
082
0 4
$a
664.001579
$2
23
100
1
$a
Hasan Masud, Mahadi.
$4
aut
$4
http://id.loc.gov/vocabulary/relators/aut
$3
1225832
245
1 0
$a
Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges
$h
[electronic resource] /
$c
by Mahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno, Asif Ahmed.
250
$a
1st ed. 2020.
264
1
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2020.
300
$a
XX, 189 p. 108 illus., 107 illus. in color.
$b
online resource.
336
$a
text
$b
txt
$2
rdacontent
337
$a
computer
$b
c
$2
rdamedia
338
$a
online resource
$b
cr
$2
rdacarrier
347
$a
text file
$b
PDF
$2
rda
505
0
$a
Insights into Drying -- Energy Requirement in Drying -- Energy Scenario in Developing Countries -- Existing drying Technologies in Developing Countries -- Proposal of Sustainable drying techniques in Developing Countries -- Challenges in Drying Sector -- Conclusion.
520
$a
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. .
650
2 4
$a
Engineering Thermodynamics, Heat and Mass Transfer.
$3
769147
650
2 4
$a
Energy Policy, Economics and Management.
$3
784769
650
2 4
$a
Food Science.
$3
673136
650
1 4
$a
Food Microbiology.
$3
582543
650
0
$a
Mass transfer.
$3
556853
650
0
$a
Heat transfer.
$3
1085480
650
0
$a
Heat engineering.
$3
681953
650
0
$a
Thermodynamics.
$3
596513
650
0
$a
Energy and state.
$3
1197930
650
0
$a
Energy policy.
$3
554736
650
0
$a
Food—Biotechnology.
$3
1253573
650
0
$a
Microbiology.
$3
591510
700
1
$a
Ahmed, Asif.
$e
author.
$4
aut
$4
http://id.loc.gov/vocabulary/relators/aut
$3
1322399
700
1
$a
Ananno, Anan Ashrabi.
$e
author.
$4
aut
$4
http://id.loc.gov/vocabulary/relators/aut
$3
1322398
700
1
$a
Karim, Azharul.
$e
author.
$4
aut
$4
http://id.loc.gov/vocabulary/relators/aut
$3
1269520
710
2
$a
SpringerLink (Online service)
$3
593884
773
0
$t
Springer Nature eBook
776
0 8
$i
Printed edition:
$z
9783030424756
776
0 8
$i
Printed edition:
$z
9783030424770
776
0 8
$i
Printed edition:
$z
9783030424787
856
4 0
$u
https://doi.org/10.1007/978-3-030-42476-3
912
$a
ZDB-2-SBL
912
$a
ZDB-2-SXB
950
$a
Biomedical and Life Sciences (SpringerNature-11642)
950
$a
Biomedical and Life Sciences (R0) (SpringerNature-43708)
筆 0 讀者評論
多媒體
評論
新增評論
分享你的心得
Export
取書館別
處理中
...
變更密碼[密碼必須為2種組合(英文和數字)及長度為10碼以上]
登入