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Food Preservation in Developing Countries: Challenges and Solutions PDF Author: Mohammad U. H. Joardder
Publisher: Springer
ISBN: 3030115305
Category : Technology & Engineering
Languages : en
Pages : 245

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Book Description
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.

Food Preservation in Developing Countries: Challenges and Solutions

Food Preservation in Developing Countries: Challenges and Solutions PDF Author: Mohammad U. H. Joardder
Publisher: Springer
ISBN: 3030115305
Category : Technology & Engineering
Languages : en
Pages : 245

View

Book Description
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.

Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges PDF Author: Mahadi Hasan Masud
Publisher: Springer Nature
ISBN: 3030424766
Category : Technology & Engineering
Languages : en
Pages : 189

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Book Description
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.

Fenugreek

Fenugreek PDF Author: Dilip Ghosh
Publisher: CRC Press
ISBN: 1000542904
Category : Health & Fitness
Languages : en
Pages : 472

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Book Description
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.

Heat and Mass Transfer Modelling During Drying

Heat and Mass Transfer Modelling During Drying PDF Author: Mohammad U.H. Joardder
Publisher: CRC Press
ISBN: 042986552X
Category : Science
Languages : en
Pages : 220

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Book Description
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.

Valorization of Agri-Food Wastes and By-Products

Valorization of Agri-Food Wastes and By-Products PDF Author: Rajeev Bhat
Publisher: Academic Press
ISBN: 0128242604
Category : Technology & Engineering
Languages : en
Pages : 1024

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Book Description
Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

World Social Report 2021

World Social Report 2021 PDF Author:
Publisher: United Nations
ISBN: 9216040629
Category : Business & Economics
Languages : en
Pages :

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Book Description
The World Social Report 2021 points to new directions in which rural development strategies need to be reconsidered. It offers strategic principles, programs of action, and a set of concrete policies that can be combined to devise effective strategies to help realize the potential of rural development and achieve the SDGs. Reexamining the narrow view of rural development, it expands the discussion to include the role of development in achieving the wider set of SDGs. In doing so, it pays particular attention to the interaction of rural development with SDG 6 (clean water and sanitation), SDG 8 (economic growth and decent work), SDG 9 (infrastructure), SDG 11 (sustainable communities), SDG 13 (climate change), SDG 14 (life below water) and SDG 15 (life on land). The interlinkages of all these Goals suggest that there exist potential synergies between rural development and sustainable efforts in many other directions.

Zero Waste Biorefinery

Zero Waste Biorefinery PDF Author: Yogalakshmi Kadapakkam Nandabalan
Publisher: Springer Nature
ISBN: 9811686823
Category : Science
Languages : en
Pages : 591

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Book Description
This book is a compilation of process, technologies and value added products such as high value biochemicals and biofuels produced from different waste biorefineries. The book is sectioned into four categories providing a comprehensive outlook about zero waste biorefinery and technologies associated with it. The emerging technologies that potentially put back the lignocellulosic waste, municipal solid waste and food waste into intrinsic recycling for production of high value biochemicals and bioenergy, along with associated challenges and opportunities are also included. The content also focuses on algal biorefineries leading to sustainable circular economy through production of broad spectrum of bioactive compounds, bioethanol, biobutanol, biohydrogen, biodiesel through integrated biorefinery approach. The volume also includes chapters on conversion technologies and mathematical models applied for process optimization. A sound foundation about the underlying principles of biorefineries and a up-to-date state-of-the-art based overview on the latest advances in terms of scientific knowledge, techno-economic developments and life cycle assessment methodologies of integrated waste biorefinery is provided. This volume will be of great interest to professionals, post-graduate students and policy makers involved in waste management, biorefineries, circular economy and sustainable development.

Food Preservation and Safety of Natural Products

Food Preservation and Safety of Natural Products PDF Author: Helen N. Onyeaka
Publisher: Academic Press
ISBN: 0323857019
Category : Medical
Languages : en
Pages : 272

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Book Description
Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

The World Bank Group A to Z 2015

The World Bank Group A to Z 2015 PDF Author: World Bank Group
Publisher: World Bank Publications
ISBN: 146480382X
Category : Business & Economics
Languages : en
Pages : 218

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Book Description
Revised edition of The guide to the World Bank.

The World Bank Group A to Z 2016

The World Bank Group A to Z 2016 PDF Author: World Bank Group
Publisher: World Bank Publications
ISBN: 1464806551
Category : Social Science
Languages : en
Pages : 220

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Book Description
The World Bank Group A to Z provides the most concise and essential information about the mission, policies, procedures, products, and services of the new World Bank Group. This second edition is a follow-up to the first volume released for the 2014 Annual Meetings. The World Bank Group A to Z series builds on previous editions of A Guide to the World Bank to include features not found in its predecessors including: a graphical introduction to the World Bank Group, highlighting the Bank Group's goals, financials, regions, and results; examples and photos of Bank Group projects and programs; and tools to guide you to the information you are looking for (even if you don’t know exactly what that is). It also reflects the wide-ranging reforms that have taken place within the World Bank Group in recent years, including the launch of the new World Bank Group Strategy; new approaches to development; the establishment of new Global Practice Groups and Cross Cutting Solutions Areas; and the goal of becoming a "Solutions Bank," one that will marshal the vast reserves of evidence and experiential knowledge across the five World Bank Group agencies and apply them to local problems. With more than 280 entries arranged in encyclopedic A-to-Z format, readers can easily find up-to-date information about the five agencies of the World Bank Group and the wide range of areas in which they work: from agriculture, education, energy, health, social protection and labor to gender, jobs, conflict, private sector development, trade, water and climate change. The World Bank Group's work in all of these areas now focuses on two new twin goals: eliminating extreme poverty by 2030 and boosting shared prosperity of the poorest 40 percent in every developing country.