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.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Springer New York
• 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.