Humberto Vega-Mercado

Dehydration of Foods (eBook, PDF)

• Format: PDF

Produktbeschreibung

Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.

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Produktdetails

• Verlag: Springer US
• Seitenzahl: 330
• Erscheinungstermin: 14. März 2013
• Englisch
• ISBN-13: 9781475724561
• Artikelnr.: 44171061

Inhaltsangabe

1. Introduction to Dehydration of Food.- 2. Fundamentals of Air-Water Mixtures and Ideal Dryers.- 3. Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods.- 4. Dehydration Mechanisms.- 5. Cabinet and Bed Dryers.- 6. Spray Drying.- 7. Freeze Dehydration.- 8. Osmotic Dehydration.- 9. Other Methods of Dehydration of Foods and Packaging Aspects.- Appendixes.- Appendix 1. Properties of superheated steam.- Appendix 2. Properties of saturated steam.- Appendix 3. Physical properties of water at the saturation pressure.- Appendix 4. Physical properties of dry air at atmospheric pressure.- Appendix 5. Properties of ice.