Overview
- There are only a few reports on use of vacuum for drying of food
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Applied Sciences and Technology (BRIEFSAPPLSCIENCES)
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Table of contents (5 chapters)
Keywords
About this book
Editors and Affiliations
About the editor
Dr Felipe Reis is Professor and Chair of the Food Technician Course at Instituto Federal do Paraná. He is a Food Engineer and has more than ten years research experience on vacuum drying of foods. He is continuously preparing and publishing scientific material in the Food Engineering area.
Dr Maria Lucia Masson is a Professor and Researcher at the Chemical Engineering Department of the Federal University of Paraná. In addition, she is Professor and Advisor at the Graduate Program of Food Engineering (PPGEAL) at the same institution. She is continuously conducting and publishing studies in the Food Engineering area.
Bibliographic Information
Book Title: Vacuum Drying for Extending Food Shelf-Life
Editors: Felipe Richter Reis
Series Title: SpringerBriefs in Applied Sciences and Technology
DOI: https://doi.org/10.1007/978-3-319-08207-3
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2014
Softcover ISBN: 978-3-319-08206-6Published: 24 July 2014
eBook ISBN: 978-3-319-08207-3Published: 08 July 2014
Series ISSN: 2191-530X
Series E-ISSN: 2191-5318
Edition Number: 1
Number of Pages: XI, 72
Number of Illustrations: 11 b/w illustrations
Topics: Industrial Chemistry/Chemical Engineering, Industrial and Production Engineering, Food Science