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.
Mục lục
Introduction.- Food wastes in developing countries.- seasonal fruits and vegetables.- Low-quality post processing.- transportation.- Common food preservation techniques.- Fruits and vegetable preservation.- Fish preservation.- Meat preservation.- Dairy preservation.- Grain storage.- Effectiveness of the preservation techniques.- Contamination.- Low self-life.- Challenges in food preservation sector.- Common mistakes in preservation systems.- Possible solutions of preservation system.- Unhygienic preservation techniques.- Feasibility of implementation of advanced preservation technique.- Conclusion.
Giới thiệu về tác giả
Dr. Mohammad U. H. Joardder received his bachelor degree in Mechanical Engineering from Rajshahi University of Engineering and Technology (RUET), and Ph D from QUT, Australia. He is now serving as a faculty member in Mechanical Engineering of RUET. His research interests include bio-transport, Innovative food drying, modelling of novel food processing, food microstructure, food quality, Multiscale transport phenomena modelling as well as Renewable energy. He authored two popular book with springer publication, three books chapter and more than 40 refereed journal publications. Most of his publications are in highly ranked journals and have been well cited. He is a regular reviewer of several high ranked journals of prominent publishers including Nature, Springer, Elsevier, Willey, and Taylor and Francis.
Mr. Mahadi Hasan Masud works as an Assistant Professor at the Department of Mechanical engineering, Rajshahi University of Engineering & Technology (RUET), Rajshahi, Bangladesh. He also graduated from the same Department. Masud’s research focus is on the advanced food preservation techniques, simultaneous heat and mass transfer, and renewable energy resources.
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