Food Preservation In Developing Countries Challenges And Solutions

Author : Mohammad U. H. Joardder
Publisher : Springer
ISBN 13 : 3030115305
Total Pages : 245 pages
Book Rating : 4.02/5 ( download)

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Download or read book Food Preservation in Developing Countries: Challenges and Solutions written by Mohammad U. H. Joardder and published by Springer. This book was released on 2019-04-23 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Author : Mahadi Hasan Masud
Publisher : Springer Nature
ISBN 13 : 3030424766
Total Pages : 189 pages
Book Rating : 4.63/5 ( download)

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Download or read book Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges written by Mahadi Hasan Masud and published by Springer Nature. This book was released on 2020-05-08 with total page 189 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Mohammad Jawaid
Publisher : Springer Nature
ISBN 13 : 9811941203
Total Pages : 343 pages
Book Rating : 4.07/5 ( download)

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Download or read book Manure Technology and Sustainable Development written by Mohammad Jawaid and published by Springer Nature. This book was released on 2023-01-01 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers all technologies, developments, and innovations for the manure treatment to explore various strategies for nutrient recovery as well as energy production around the globe. The main task of the present book is to explain readers the environmental parameters effect livestock production and living standard of rural and urban communities and how green technologies are useful for manure recycling and management. The chapters in the book present an up-to-date information on alternate use of the technology by recycled agriculture bio-based livestock hence stimulating intensive agriculture and animal husbandry to sustain such growth. This book presents an overview on manure utilization through diverse industrial applications to support the ongoing research and development in green sustainable commercial products. The book can serve as a holistic reference source for university undergraduate/graduate students, researchers and scientists working in the area of farm management and green technology.

Author : Wing-Fu Lai
Publisher : John Wiley & Sons
ISBN 13 : 1119860350
Total Pages : 437 pages
Book Rating : 4.58/5 ( download)

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Download or read book Materials Science and Engineering in Food Product Development written by Wing-Fu Lai and published by John Wiley & Sons. This book was released on 2023-05-22 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Author : Dilip Ghosh
Publisher : CRC Press
ISBN 13 : 1000542904
Total Pages : 610 pages
Book Rating : 4.05/5 ( download)

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Download or read book Fenugreek written by Dilip Ghosh and published by CRC Press. This book was released on 2022-05-29 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: For many centuries, fenugreek has been one of the most popular spices and vegetables serving as an integral part of culinary practices across many cultures. Fenugreek contains exceptional nutritional and medicinal properties, but scientific evidence for its potential health benefits has been considerably understudied and is beginning to grow. This book is a comprehensive compilation and documentation on the scientific profile of fenugreek and its phytoconstituents, including their most known applications and health benefits. It features a wide range of chapters written by highly experienced academics and industrial professionals. Topics cover applications of fenugreek including information on nutrition, fitness supplements, functional food, and excipients of novel drug delivery systems. In addition, it features topics on related products in the areas of nutraceuticals, functional food preparations, and complementary medicines. Features: · Comprehensive review of traditional wisdom and modern scientific evidence on fenugreek · Presents scientific evidence of fenugreek as an ingredient for product development formulation · Contains information on extraction methods, risk assessment, claim validations, and the regulatory status of fenugreek-based products · Covers broad physiological benefits of fenugreek in management of diabetes mellitus, primary hyperlipidemia, inflammation and pain, neuropathy and neuroinflammation, neurological and psychological disorders, kidney and lung disorders, as well as immunological, infectious, and malignant disorders · Enhances awareness of existing scientific knowledge surrounding fenugreek, whilst encouraging future scientific research towards better and safer nutritional and medicinal applications This book is a valuable resource of information on fenugreek for researchers, students, nutritionists, sport medicine practitioners, fitness enthusiasts and trainers, naturopaths, traditional practitioners, and toxicologists. This book helps industries in the fields of nutraceuticals, fitness and sports medicine products to develop their future products. However, this book is not a substitute for medical advice or recommendations.

Author : Pardeep Singh
Publisher : Elsevier
ISBN 13 : 0323904645
Total Pages : 872 pages
Book Rating : 4.43/5 ( download)

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Download or read book Waste Management and Resource Recycling in the Developing World written by Pardeep Singh and published by Elsevier. This book was released on 2022-12-08 with total page 872 pages. Available in PDF, EPUB and Kindle. Book excerpt: Waste Management and Resource Recycling in the Developing World provides a unique perspective on the state of waste management and resource recycling in the developing world, offering practical solutions based on innovative tools and technologies, along with examples and case studies. The book is organized by waste type, including electronic, industrial and biomedical/hazardous, with each section covering advanced techniques, such as remote sensing and GIS, as well as socioeconomic factors, transnational transport and policy implications. Waste managers, environmental scientists, sustainability practitioners, and engineers will find this a valuable resource for addressing the challenges of waste management in the developing world. There is high potential for waste management to produce energy and value-added products. Sustainable waste management based on a circular economy not only improves sanitation, it also provides economic and environmental benefits. In addition to waste minimization, waste-to-economy and waste-to-energy have become integral parts of waste management practices. A proper waste management strategy not only leads to reduction in environmental pollution but also moves toward generating sufficient energy for improving environmental sustainability in coming decades. Presents case studies in every section to illustrate practical applications across the globe Includes lessons learned from developed regions that can be applied to developing regions Organized by type of waste, with consistent coverage in each section to promote ease of navigation

Author : Faizan Ahmad
Publisher : Springer Nature
ISBN 13 : 3031514173
Total Pages : 500 pages
Book Rating : 4.73/5 ( download)

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Download or read book Microbial Biotechnology in the Food Industry written by Faizan Ahmad and published by Springer Nature. This book was released on with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Mohammad U.H. Joardder
Publisher : CRC Press
ISBN 13 : 042986552X
Total Pages : 192 pages
Book Rating : 4.27/5 ( download)

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Download or read book Heat and Mass Transfer Modelling During Drying written by Mohammad U.H. Joardder and published by CRC Press. This book was released on 2021-09-30 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most conventional dryers use random heating to dry diverse materials without considering their thermal sensitivity and energy requirements for drying. Eventually, excess energy consumption is necessary to attain a low-quality dried product. Proper heat and mass transfer modelling prior to designing a drying system for selected food materials can overcome these problems. Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches extensively discusses the issue of predicting energy consumption in terms of heat and mass transfer simulation. A comprehensive mathematical model can help provide proper insight into the underlying transport phenomena within the materials during drying. However, drying of porous materials such as food is one of the most complex problems in the engineering field that is also multiscale in nature. From the modelling perspective, heat and mass transfer phenomena can be predicted using empirical to multiscale modelling. However, multiscale simulation methods can provide a comprehensive understanding of the physics of drying food materials. KEY FEATURES Includes a detailed discussion on material properties that are relevant for drying phenomena Presents an in-depth discussion on the underlying physics of drying using conceptual visual content Provides appropriate formulation of mathematical modelling from empirical to multiscale approaches Offers numerical solution approaches to mathematical models Presents possible challenges of different modelling strategies and potential solutions The objective of this book is to discuss the implementation of different modelling techniques ranging from empirical to multiscale in order to understand heat and mass transfer phenomena that take place during drying of porous materials including foods, pharmaceutical products, paper, leather materials, and more.

Author : Ayd?n, ?ule
Publisher : IGI Global
ISBN 13 : 166849096X
Total Pages : 362 pages
Book Rating : 4.69/5 ( download)

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Download or read book Impactful Technologies Transforming the Food Industry written by Ayd?n, ?ule and published by IGI Global. This book was released on 2023-08-25 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today's rapidly evolving world, technology has permeated every aspect of our lives, and the culinary world is no exception.Impactful Technologies Transforming the Food Industry delves into the revolutionary role of technology in transforming the way we produce, prepare, and experience food. From restaurant operations to the dining experience and the rise of food delivery services, this book explores the profound impact of technology on the food industry. Impactful Technologies Transforming the Food Industry provides an in-depth exploration of the objectives, motivations, and consequences associated with the adoption of technology in the food industry through meticulous analysis and real-world examples. From advanced ordering systems and kitchen automation to virtual reality and interactive dining experiences, readers gain valuable insights into how technology has revolutionized the way food businesses operate and how it has reshaped the relationship between consumers and food. This book also addresses the emergence of food delivery services, the ethical considerations of technology in the industry, and the potential future trajectory of food tech. It is an essential resource for food industry professionals, students, policymakers, and consumers interested in the intersection of gastronomy and technology.

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
ISBN 13 : 0128197072
Total Pages : 350 pages
Book Rating : 4.73/5 ( download)

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Download or read book High-Temperature Processing of Food Products written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2022-11-16 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment. Explores the operations and equipment necessary for high-temperature processing of different food products Covers various alternatives for high-temperature processing operations, including frying, baking, roasting and cooking Emphasizes ways to improve the quality and safety of food products with high-temperature processing