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SpringerBriefs in Applied Sciences and Technology

Vacuum Drying for Extending Food Shelf-Life

Editors: Richter Reis, Felipe (Ed.)

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  • There are only a few reports on use of vacuum for drying of food

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eBook $54.99
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  • ISBN 978-3-319-08207-3
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About this book

In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

About the authors

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.

Table of contents (5 chapters)

Table of contents (5 chapters)

Buy this book

eBook $54.99
price for USA in USD
  • ISBN 978-3-319-08207-3
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $69.99
price for USA in USD
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Bibliographic Information

Bibliographic Information
Book Title
Vacuum Drying for Extending Food Shelf-Life
Editors
  • Felipe Richter Reis
Series Title
SpringerBriefs in Applied Sciences and Technology
Copyright
2014
Publisher
Springer International Publishing
Copyright Holder
The Author(s)
eBook ISBN
978-3-319-08207-3
DOI
10.1007/978-3-319-08207-3
Softcover ISBN
978-3-319-08206-6
Series ISSN
2191-530X
Edition Number
1
Number of Pages
XI, 72
Number of Illustrations
11 b/w illustrations
Topics