Sustainable Drying Technologies

Sustainability should be a key component of every process of production, safeguarding resources and reserves for future generations. The primary goal of this book is to cover the state-of-the-art and future directions in sustainable drying technologies. This interdisciplinary and comprehensive volume, consisting of five chapters, covers a survey of trends in sustainable drying technologies for the development of functional foods, spray drying of juice, thermostability of freeze-dried for plants and evaporative drying of low rank coal. After reading this book, I am certain that you will find justified reasons to start your own personal and social awareness campaign in favour of these effective technologies. The xoconostle fruit (Opuntia matudae) is rich in polysaccharides, soluble fiber, simple phenols, betalains, and ascorbic acid. However, its consumption is limited due to its high acidity. Spray drying could be a technological option to strengthen the sustainability of xoconostle giving a re-valorization as a possible natural additive for the food industry. The food powders have to be designed considering aspects related to the effect of processing conditions on final quality properties; in this case, the effect of different drying air temperatures was evaluated on moisture content, water activity (Aw), glass transition temperature, microstructure, antioxidant activity, phenolic, and betalain compounds. For all cases, the drying air temperature had a positive effect on physical stability, at low levels of water activity and moisture content, and glass transition temperature (Tg) was increased. The biological functionality (assessed through phenolics, betalain compounds, and antioxidant activity) was also kept constant for all processing conditions investigated. However, the most evident changes were observed at microscopic scale analyzed through morphometric parameters Preface Contents Chapter 1 Introductory Chapter: Principles of Sustainable Drying by Jorge del Real-Olvera Chapter 2 Thermostability of Freeze‐Dried Plant‐Made VLP‐Based Vaccines by Marcin Czyż and Tomasz Pniewski Chapter 3 Sustainable Drying Technologies for the Development of Functional Foods and Preservation of Bioactive Compounds by Ester Betoret, Laura Calabuig-Jiménez, Cristina Barrera and Marco Dalla Rosa Chapter 4 Evaporative Drying of Low-Rank Coal by Saban Pusat, Mustafa Tahir Akkoyunlu and Hasan Hüseyin Erdem Chapter 5 Spray Drying of Xoconostle Juice: Interaction of Microstructure, Function, and Drying Operation Conditions by Jaime Jiménez-Guzmán, Diana E. Leyva-Daniel, Brenda H. Camacho- Díaz, Antonio R. Jimenéz-Aparicio and Liliana Alamilla- Beltrán