Heat Pump

As per available reports about 100 journals, 162 Conferences, 30 workshops are presently dedicated exclusively to heat pump and about 366282 articles are being published on the current trends in heat pump. In terms of research annually, USA, India, Japan, Brazil and Canada are some of the leading countries where maximum studies related to heat pump  are being carried out. As reported in Optimization of a Combined Heat Pump–Microwave Drying Process of Tilapia Fillets Using a Comprehensive Weighted Scoring Method, Drying methods such as heat pump drying, microwave drying, and combined drying have been widely studied and applied in recent years. Compared with hot-air drying, heat pump drying has a wide range of temperatures and can be easily controlled, so that low temperature drying can be efficiently achieved to preserve the quality of heat-sensitive food with good energy conservation effect. However, compared with microwave drying, the heat pump drying has a longer time and still a temporal accumulation effect on product quality. The Journal of Nutrition & Food Sciences is an academic journal – hosted by OMICS International – a pioneer in open access publishing–and is listed among the top 10 journals in heat pump. Each year research scientists have noticed a rise in the number of congresses being held in this field. The Journal of Nutrition & Food Sciences provides a unique platform to researchers and scientist to explore the advanced and latest research developments in the field of heat pump, thus bridging the gap between researchers and young scientists. OMICS International – a pioneer in organizing international conferences 3rd International Conference and Exhibition on Nutrition & Food Sciences conference will be highlighting the theme “Importance of nutrition in daily life and advancing towards better and healthier future”. Nutritional Science-2014 stress on key topics of nutrition & food sciences which are not limited to Carbohydrate and protein nutrition, Nutritional disorders like childhood obesity, diabetes, Malnutrition- associated physical and mental disorders, Dietary assessment studies and guidelines, Public health and community nutrition, Organic nutrition, Nutrigenetics & nutrigenomics, Genetically modified foods and Advancements in food technology, quality control and safety.