Sustainable food drying techniques in Developing Countries : prospects and challenges
著者
書誌事項
Sustainable food drying techniques in Developing Countries : prospects and challenges
Springer, c2020
大学図書館所蔵 全1件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references
内容説明・目次
内容説明
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.
目次
1. Insights into Drying
2. Energy Requirement in Drying
3. Energy Scenario in Developing Countries
3.1 Total Energy
3.2 Non-Renewable Energy
3.3 Renewable Energy
4. Existing drying Technologies in Developing Countries
4.1 Sun Drying
4.2 Solar Drying
4.2.1 Active solar drying
4.2.2 Passive solar drying
4.2.3 Mixed mode solar drying
4.2.4 Hybrid solar drying
4.3 Biomass dryer
4.4 Reversible air dryer SRA
4.5 STR Drying
5. Proposal of Sustainable drying techniques in Developing Countries
5.1 Improved Solar Drying
5.2 Geothermal Drying
5.3 Hybrid geothermal-solar drying
5.4 Heat pump drying
5.5 Drying using waste heat
5.6 Desiccant based drying
5.7 Improved Biomass Drying
5.8 Hybrid Solar-biomass drying
5.9 Solar derived IMCD
5.10 Osmotic dehydration
6. Challenges in Drying Sector
7. Conclusion
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