Advances in food dehydration
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| Other Authors | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Boca Raton, FL :
CRC Press/Taylor & Francis,
2009.
|
| Series | Contemporary food engineering ;
5 |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781420052534 |
| DOI | 10.1201/9781420052534 |
| Physical Description | 467 p. |
Cover
Table of Contents:
- Dehydration of foods
- 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
- 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.