Advances In Food Dehydration
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Advances In Food Dehydration
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Author : Cristina Ratti
language : en
Publisher: CRC Press
Release Date : 2008-11-21
Advances In Food Dehydration written by Cristina Ratti and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-11-21 with Technology & Engineering categories.
Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of expe
Advances In Preconcentration And Dehydration Of Foods
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Author : Arnold Spicer
language : en
Publisher: Halsted Press
Release Date : 1974
Advances In Preconcentration And Dehydration Of Foods written by Arnold Spicer and has been published by Halsted Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Food categories.
Freeze Drying And Advanced Food Technology
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Author : Samuel A. Goldblith
language : en
Publisher:
Release Date : 1975
Freeze Drying And Advanced Food Technology written by Samuel A. Goldblith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Business & Economics categories.
Advanced Drying Technologies For Foods
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Author : Arun S Mujumdar
language : en
Publisher: CRC Press
Release Date : 2019-06-19
Advanced Drying Technologies For Foods written by Arun S Mujumdar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-19 with Technology & Engineering categories.
The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development. Features: Provides critical reviews of advanced drying technologies Discusses the merits and limitations of a variety of food drying technologies Explains drying kinetics, energy consumption and quality of food products Reviews the principles and recent applications of superheated steam drying The first four chapters deal with recent developments in field-assisted drying technologies. These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying, for example, microwave drying, radio frequency drying, electrohydrodynamic drying, and infrared radiation drying. The remainder of this book covers a wide assortment of recently developed technologies, which include pulse drying, swell drying, impinging stream drying, and selected advances in spray drying. The final chapter includes some innovative technologies which are gaining ground and are covered in depth in a number of review articles and handbooks, and hence covered briefly in the interest completeness. This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.
Advances In Preconcentration And Dehydration Of Foods
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Author : Arnold Spicer
language : en
Publisher:
Release Date : 1974
Advances In Preconcentration And Dehydration Of Foods written by Arnold Spicer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Food categories.
Dehydration Of Foods
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Author : Humberto Vega-Mercado
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-14
Dehydration Of Foods written by Humberto Vega-Mercado and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-14 with Technology & Engineering categories.
Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.
Developments In Drying
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Author :
language : en
Publisher:
Release Date : 2000
Developments In Drying written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Drying categories.
Progress In Food Preservation
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Author : Rajeev Bhat
language : en
Publisher: John Wiley & Sons
Release Date : 2012-03-05
Progress In Food Preservation written by Rajeev Bhat and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-05 with Technology & Engineering categories.
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Advances In Food Process Engineering
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2023-05-04
Advances In Food Process Engineering written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-04 with Business & Economics categories.
This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.
Food Processing
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Author : Kshirod Kumar Dash
language : en
Publisher: CRC Press
Release Date : 2021-06-28
Food Processing written by Kshirod Kumar Dash and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-28 with Technology & Engineering categories.
In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering