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E-raamat: Drying and Valorisation of Food Processing Waste

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Food waste is a far-reaching issue, impacting global food security, economies, and the environment. This book examines the role of advanced drying technologies in addressing food waste and reviews current research, technologies, and methodologies in food waste processing and valorisation.

Drying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in mitigating the issue of food waste. This book evaluates the current research, technologies, and methodologies in food waste processing and valorisation, highlighting the challenges and opportunities that exist in this field.

This book provides a systematic classification of various types of food waste and how to choose the most appropriate drying technology based on waste characteristics. It also covers the effects of drying technologies on physical and chemical properties, as well as valuable compounds. In addition, it evaluates the impact of drying on different valorisation routes and provides real-life industrial case studies to illustrate the practical applications of the concepts discussed. It is an invaluable resource for professionals, researchers, and academics who are looking to gain a deeper understanding of the impact of drying on food waste reduction and valorisation.

This book is aimed at chemical, food, and environmental engineers as well as researchers and academics in these fields. It provides a comprehensive overview of the latest developments in food waste processing and valorisation and is an essential reference for professionals seeking to advance their knowledge in this field. Additionally, this book's practical approach and case studies make it an ideal resource for students and researchers who are looking to gain hands-on experience in food waste reduction and valorisation.

1. Introduction to Drying and Valorisation of Food Processing Waste.
2. Food Waste Characteristics and Valuable Compounds.
3. Drying Characteristics, Kinetics, and Different Drying Techniques of Different Food Waste. 4.Selection of Drying Technologies Based on Waste Characteristics and Valorisation Routes.

Chien Hwa Chong holds a PhD in Engineering from University of Nottingham Malaysia. He is a Professional Engineer registered with the Board of Engineers Malaysia, a Chartered Member of IChemE and a Chartered Engineer registered with Engineering Council (UK). He works as an Associate Professor in the Department of Chemical and Environmental Engineering, University of Nottingham Malaysia.

Rafeah Wahi holds a PhD in Environmental Engineering from Universiti Putra Malaysia. She is an Associate Professor in Faculty of Resource Science and Technology, Universiti Malaysia Sarawak. She is a member of Malaysian Analytical Sciences Society (ANALIS).

Chee Ming Choo holds a Master of Engineering Science in Environmental Engineering from Griffith University Australia. He is a Senior Lecturer in the Department of Chemical Engineering, SEGi University, Malaysia. He is a Professional Engineer registered with the Board of Engineers Malaysia and a Chartered Professional Engineer with Engineers Australia.

Shee Jia Chew holds a Master of Engineering degree in Chemical Engineering with specialization in Oil and Gas Technology from Heriot-Watt University Malaysia. She is an engineer registered with the Board of Engineers Malaysia, IChemE (UK) and the Institute of Engineers Malaysia. She works with a waste-to-energy company in Singapore. Malaysia.

Mackingsley Kushan Dassanayake is a postgraduate research student reading for his PhD in Pharmacy at University of Nottingham Malaysia. His research expertise is related to antimicrobial drug discovery.
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