Hii Ching Lik, Shirkole Shivanand S. (eds.) Drying of Herbs, Spices, and Medicinal Plants

CRC Press, 2024. — 255 p. — (Advances in Drying Science and Technology). — ISBN: 978-1-032-21616-4.Drying is a key operation in the processing of many plant-based foods and medicines for 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 the 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. 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.Overview of the Global Market for Dried Herbs, Spices, and Medicinal Plants.
Guideline and Selection of Dryers for Herbs, Spices, and Medicinal Plants.
Drying Characteristics of Herbs, Spices, and Medicinal Plants.
Impact of Drying on Various Quality Characteristics of Herbs, Spices, and Medicinal Plants.
Instrumentation and Analyzes of Bioactive Compounds and Ingredients.
Storage and Quality Degradation of Dried Herbs, Spices, and Medicinal Plants.
Product Development and Formulations From Dried Herbs, Spices, and Medicinal Plants.
Emerging and Advanced Drying Technologies for Herbs, Spices, and Medicinal Plants.
Techno-Economic Evaluation for Cost-Effective Drying of Herbs, Spices and Medicinal Plants.
Future Prospect and Global Market Demand for Dried Herbs, Spices and Medicinal Plants.