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Advances in food dehydration [electronic resource] /edited by Cristina Ratti.

Contributor(s): Ratti, Cristina.
Material type: materialTypeLabelComputer fileSeries: Contemporary food engineering ; 5.Publisher: Boca Raton, FL : CRC Press/Taylor & Francis, 2009Description: 467 p.ISBN: 9781420052534 (e-book : PDF); 9781420052527.Call number: 664.0284 A244 Subject(s): Food -- Drying | Dried food industryGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access.
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.
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English ebook

Includes bibliographical references and index.

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.

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