Drying of Herbs, Spices, and Medicinal Plants

Ching Lik Hii, Shivanand S. Shirkole

$305

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

CRC Press
28 September 2023

Biology, life sciences; Engineering: general; Chemical engineering; Pharmaceutical technology; Environmental science, engineering & technology

Series: Advances in Drying Science and Technology

Drying is a key operation in processing of many plant-based foods and medicines for the purpose of preservation and retention of key attributes and active compounds. Therefore, it is essential to select suitable drying techniques to ensure a product is processed under optimal operating conditions. Drying of Herbs, Spices, and Medicinal Plants presents processing aspects of these three major global agricultural commodities. It offers an insight into the drying and product quality of herbs, spices, and medicinal plants, such as drying characteristics, equipment selection, physiochemical analyses, quality improvement, product development, storage, and shelf life as well as future developments.

Offers the latest information on drying and processing technologies, research, and development Summarizes various drying techniques, their advantages and limitations, industrial applications, and simple design methods Presents guidelines for dryer selection Links theory and practice Envisages future trends and demands

Featuring chapters from expert authors in both industry and academia, this book is an important resource for those working in the chemical, food processing, pharma, and biotech industries, especially those focused on the drying of plants for food and medicinal applications.

Edited by: Ching Lik Hii, Shivanand S. Shirkole
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm,
Weight: 630g
ISBN: 9781032216164
ISBN 10: 1032216166
Series: Advances in Drying Science and Technology
Pages: 238
Publication Date: 28 September 2023
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Hardback
Publisher's Status: Active

Ching Lik Hii, PhD, is Associate Professor of Chemical Engineering and Co-Director of Future Food Malaysia Research Center at the University of Nottingham, Malaysia Campus. Before joining the university, he was Senior Research Officer (cocoa and chocolate processing) at the Chemistry and Technology Division, Malaysia Cocoa Board. Currently, he is also serving as Chair of the Food and Drink Special Interest Group (Malaysia Chapter), Institution of Chemical Engineers UK. Dr Hii’s key research areas include cocoa processing, drying technology, mathematical modeling, and functional food processing. He is an editorial board member of Malaysian Cocoa Journal, Journal of Applied Food Technology, and American Journal of Food Science and Technology. Dr Hii is also a Professional Engineer (PEng) registered with the Board of Engineers Malaysia and a Chartered Engineer (CEng) registered with the Engineering Council UK. Shivanand S. Shirkole, PhD, is Assistant Professor in the Department of Food Engineering and Technology, Institute of Chemical Technology Mumbai, ICT-IOC Odisha Campus, Bhubaneswar, India. He earned a PhD in 2020 at the Department of Food Process Engineering, National Institute of Technology, Rourkela, India. He has more than 4 years of industrial experience as a Plant Engineer at a Hyderabad-based multi-crop seed conditioning plant. His broad areas of research are low-moisture food safety and the thermal processing of food. Presently, he is working on sustainable technologies for food and agriproducts. He is an Executive Committee Member of the Association of Food Scientists and Technologists (India), NIT Rourkela Chapter, and working as an Associate Editor for the journal Drying Technology (Taylor & Francis).