Drying Technologies in Food Processing
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Sprache:Englisch
185,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Nein
Erscheinungsdatum
16.03.2009
Herausgeber
Xiao Dong Chen + weitereVerlag
Wiley-ScrivenerSeitenzahl
352 (Printausgabe)
Dateigröße
5046 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9781444309423
Drying is by far the most useful large scale operation method of
keeping solid foods safe for long periods of time, and is of
fundamental importance in most sectors of food processing. Drying
operations need to be precisely controlled and optimized in order
to produce a good quality product that has the highest level of
nutrient retention and flavor whilst maintaining microbial safety.
This volume provides an up to date account of all the major
drying technologies employed in the food industry and their
underlying scientific principles and effects. Various equipment
designs are classified and described. The impact of drying on food
properties is covered, and the micro-structural changes caused by
the process are examined, highlighting their usefulness in process
analysis and food design. Key methods for assessing food properties
of dried products are described, and pre-concentration and drying
control strategies are reviewed. Thermal hazards and fire/explosion
detection and prevention for dryers are discussed in a dedicated
chapter. Where appropriate, sample calculations are included for
engineers and technologists to follow. The book is directed at food
scientists and technologists in industry and research, food
engineers and drying equipment manufacturers.
keeping solid foods safe for long periods of time, and is of
fundamental importance in most sectors of food processing. Drying
operations need to be precisely controlled and optimized in order
to produce a good quality product that has the highest level of
nutrient retention and flavor whilst maintaining microbial safety.
This volume provides an up to date account of all the major
drying technologies employed in the food industry and their
underlying scientific principles and effects. Various equipment
designs are classified and described. The impact of drying on food
properties is covered, and the micro-structural changes caused by
the process are examined, highlighting their usefulness in process
analysis and food design. Key methods for assessing food properties
of dried products are described, and pre-concentration and drying
control strategies are reviewed. Thermal hazards and fire/explosion
detection and prevention for dryers are discussed in a dedicated
chapter. Where appropriate, sample calculations are included for
engineers and technologists to follow. The book is directed at food
scientists and technologists in industry and research, food
engineers and drying equipment manufacturers.
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