Advances in Food Dehydration

Herausgeber: Ratti, Cristina

• Broschiertes Buch

Produktbeschreibung

Dehydration is a traditional food preservation method that has advanced significantly in past decades as a result of new dehydration methods, sophisticated analytical techniques, and improved mathematical modeling. Advances in Food Dehydration provides a practical understanding of dehydration and the latest developments in the food industry. This book explains the structural and physic-chemical changes that food undergoes during dehydration and discusses ways to optimize natural resources. Non-convectional heating sources such as microwaves, infrared, and radio frequency are described. The text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 467
• Erscheinungstermin: 19. September 2019
• Englisch
• Abmessung: 231mm x 155mm x 33mm
• Gewicht: 590g
• ISBN-13: 9780367386368
• ISBN-10: 0367386364
• Artikelnr.: 57816536

Autorenporträt

Cristina Ratti

Inhaltsangabe

Dehydration of Foods: General Concepts. Glass Transition Based Approach in
Drying of Foods. Application of Image Analysis in Food Drying. Dehydration
and Microstructure. Convective Drying of Foods. Advances in Spouted Bed
Drying of Foods. Osmotic Dehydration Technology in Food Processing -
Application and Development. Foods Freeze-Drying: Fundamentals and
Tendencies. Rehydration and Reconstitution of Foods. Dehydration Processes
For Nutraceuticals And Functional Foods. Drying of Microorganisms for Food
Applications. Dryer Modelling. Non-Conventional Heating Sources During
Drying. Energy Aspects in Food Dehydration. Novel Food Dryers and Future
Perspectives.