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Table of contents (9 chapters)
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Front Matter
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Back Matter
About this book
The first section of the book provides a thorough review of topics such as water-air mixtures, characteristics of dehydrated food, glass transition temperature, enzymatic and nonenzymatic reactions, destruction of nutrients and aromas, and descriptions of drying processes based on different theoretical approaches.
The second half of the text focuses on the specific methods used in the dehydration process, including the mass and energy balances, with illustrations on each of the drying alternatives. The drying operations described are: cabinet, spray, drum drying, freeze dehydration, vacuum, sun, microwave, fluidized bed, osmotic dehydration, and extrusion cooking.
The book concludes with a section designed to help the reader determine the appropriate method of packaging materials for dehydrated foods. Bringing together essential information on fundamental and applied engineering aspects of food dehydration, this book will prove to be an invaluable resource to all food technologists, chemical engineers working in the food industry and professionals in the drying business. Senior and graduate students in food processing and food science careers will also value this reference guide as an essential part of their studies.
Authors and Affiliations
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Washington State University, USA
Gustavo V. Barbosa-Cánovas
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Merck Sharp & Dohme Ouímica de Puerto Rico, USA
Humberto Vega-Mercado
Bibliographic Information
Book Title: Dehydration of Foods
Authors: Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-1-4757-2456-1
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag US 1996
Hardcover ISBN: 978-0-412-06421-0Published: 30 June 1996
Softcover ISBN: 978-1-4419-4723-9Published: 07 December 2010
eBook ISBN: 978-1-4757-2456-1Published: 14 March 2013
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XVI, 330
Topics: Food Science, Industrial Chemistry/Chemical Engineering