LEADER 06043nam 22008055 450 001 9910409695103321 005 20240429225359.0 010 $a3-030-42476-6 024 7 $a10.1007/978-3-030-42476-3 035 $a(CKB)4100000011231725 035 $a(DE-He213)978-3-030-42476-3 035 $a(MiAaPQ)EBC6192793 035 $a(PPN)248397508 035 $a(EXLCZ)994100000011231725 100 $a20200508d2020 u| 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aSustainable Food Drying Techniques in Developing Countries: Prospects and Challenges /$fby Mahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno, Asif Ahmed 205 $a1st ed. 2020. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2020. 215 $a1 online resource (XX, 189 p. 108 illus., 107 illus. in color.) 311 0 $a3-030-42475-8 327 $aInsights 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. 330 $aThis 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. . 606 $aMicrobiology 606 $aFood$xBiotechnology 606 $aEnergy policy 606 $aEnergy policy 606 $aThermodynamics 606 $aHeat engineering 606 $aHeat$xTransmission 606 $aMass transfer 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aEnergy Policy, Economics and Management$3https://scigraph.springernature.com/ontologies/product-market-codes/112000 606 $aEngineering Thermodynamics, Heat and Mass Transfer$3https://scigraph.springernature.com/ontologies/product-market-codes/T14000 606 $aDeshidratació d'aliments$2thub 606 $aEnginyeria sostenible$2thub 606 $aMicrobiologia dels aliments$2thub 608 $aLlibres electrònics$2thub 615 0$aMicrobiology. 615 0$aFood$xBiotechnology. 615 0$aEnergy policy. 615 0$aEnergy policy. 615 0$aThermodynamics. 615 0$aHeat engineering. 615 0$aHeat$xTransmission. 615 0$aMass transfer. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aEnergy Policy, Economics and Management. 615 24$aEngineering Thermodynamics, Heat and Mass Transfer. 615 7$aDeshidratació d'aliments 615 7$aEnginyeria sostenible 615 7$aMicrobiologia dels aliments 676 $a641.44 700 $aHasan Masud$b Mahadi$4aut$4http://id.loc.gov/vocabulary/relators/aut$0769500 702 $aKarim$b Azharul$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aAnanno$b Anan Ashrabi$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aAhmed$b Asif$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910409695103321 996 $aSustainable Food Drying Techniques in Developing Countries: Prospects and Challenges$92509537 997 $aUNINA