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2016 | OriginalPaper | Buchkapitel

Drying of Bioproducts: Quality and Energy Aspects

verfasst von : A. G. Barbosa de Lima, J. V. da Silva, E. M. A. Pereira, I. B. dos Santos, W. M. P. Barbosa de Lima

Erschienen in: Drying and Energy Technologies

Verlag: Springer International Publishing

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Abstract

This chapter briefly focuses on the drying of wet bioproducts with particular reference to fruits, vegetables and grains. Different related topics in terms of drying foundations, dryer selection, product quality, energy savings, energy sources, energy efficiency, energy recovery, operating safety, environmental impact, and advanced drying techniques are presented and discussed. The study confirm drying as a highly energy-consuming process, one of the major source of pollutant emissions, and one dehydration technique that strongly affect product quality under different aspects such as color, flavor, appearance, aroma, losses of nutrients and vitamins, and many others physical, chemical, structural, and nutritional quality parameters.

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Metadaten
Titel
Drying of Bioproducts: Quality and Energy Aspects
verfasst von
A. G. Barbosa de Lima
J. V. da Silva
E. M. A. Pereira
I. B. dos Santos
W. M. P. Barbosa de Lima
Copyright-Jahr
2016
Buch
Drying and Energy Technologies

Print ISBN: 978-3-319-19766-1

Electronic ISBN: 978-3-319-19767-8

Copyright-Jahr: 2016

DOI
https://doi.org/10.1007/978-3-319-19767-8_1

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