- There are only a few reports on use of vacuum for drying of food
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- About this book
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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
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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)
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Introduction to Low Pressure Processes
Pages 1-6
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Studies on Conventional Vacuum Drying of Foods
Pages 7-18
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Studies on Freeze-Drying of Foods
Pages 19-28
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Studies on Microwave-Vacuum Drying of Foods
Pages 29-38
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Comparative Studies
Pages 39-72
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Table of contents (5 chapters)
- Download Preface 1 PDF (1.5 MB)
- Download Sample pages 2 PDF (243.3 KB)
- Download Table of contents PDF (1.5 MB)
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Bibliographic Information
- Bibliographic Information
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- Book Title
- Vacuum Drying for Extending Food Shelf-Life
- Editors
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- 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
