Drying of Herbs, Spices, and Medicinal Plants

Drying is a key operation in processing of many plant-based foods and medicines for the purpose of preservation and retention of key attributes/active compounds. Therefore, it is essential to select suitable drying techniques to ensure the product is processed under optimal operating conditions. Drying of Herbs, Spices, and Medicinal Plants presents processing aspects of these three major global agricultural commodities. It offers 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.

Offers latest in drying and processing technologies, research, and development.

Summarizes various drying techniques, their advantages and limitations, industrial applications, and simple design methods.

Presents guidelines for dryer selection.

Links theory and practice.

Envisages future trends and demands.

Featuring chapters from expert authors in both industry and academia, this book is an important resource for those working in chemical, food processing, pharma, and biotech industries, especially those focused on drying of plants for food and medicinal applications.