Freeze Drying Of Foods
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Freeze Drying Of Food Products
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Author : Roji Balaji Waghmare
language : en
Publisher: John Wiley & Sons
Release Date : 2024-04-08
Freeze Drying Of Food Products written by Roji Balaji Waghmare 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 2024-04-08 with Technology & Engineering categories.
An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial Applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.
Selected Writings On Freeze Drying Of Foods
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Author : Kermit Bird
language : en
Publisher:
Release Date : 1964
Selected Writings On Freeze Drying Of Foods written by Kermit Bird and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with Freeze-dried foods categories.
Freeze Drying Of Foods
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Author : Geraldine Antoinette Corridon
language : en
Publisher:
Release Date : 1963
Freeze Drying Of Foods written by Geraldine Antoinette Corridon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Freeze-dried foods categories.
Freeze Drying Of Foods For The Armed Services
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Author : J. M. Tuomy
language : en
Publisher:
Release Date : 1970
Freeze Drying Of Foods For The Armed Services written by J. M. Tuomy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Cooking for military personnel categories.
The report reviews the development and use of freeze-dried food products for the Armed Services. It covers the various products and ration systems that have been developed, the basic parameters of freeze-drying and freeze-dried foods, commercial freeze-drying facilities, compression of freeze-dried foods, and development of freeze-dried foods for astronaut feeding. The report is non-technical and includes a selected bibliography for persons wishing to go more deeply into the technical aspects of freeze-drying. (Author).
Freeze Drying Of Foods
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Author : Kermit Bird
language : en
Publisher:
Release Date : 1964
Freeze Drying Of Foods written by Kermit Bird and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with Freeze-dried foods categories.
Freeze Drying Technology In Foods
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Author : Valentina Prosapio
language : en
Publisher: MDPI
Release Date : 2021-08-31
Freeze Drying Technology In Foods written by Valentina Prosapio and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-31 with Technology & Engineering categories.
This Special Issue provides an update on the most recent research and developments in the area of freeze-drying technology in foods. It presents a combination of experimental and modeling studies, offering an overview of oncoming challenges and opportunities on the topic.
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.
Freeze Drying Of Pharmaceutical And Food Products
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Author : Tse-Chao Hua
language : en
Publisher: Elsevier
Release Date : 2010-07-30
Freeze Drying Of Pharmaceutical And Food Products written by Tse-Chao Hua and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-07-30 with Technology & Engineering categories.
Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area. The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation. Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields. Addresses the principles and practices used in this important preservation technique Explains the fundamentals of heat-mass transfer analysis, modelling and the equipment used Discusses the importance of disinfection, sterilization and process validation
Freeze Drying Of Foods
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Author : Cary Judson King
language : en
Publisher:
Release Date : 1971
Freeze Drying Of Foods written by Cary Judson King and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Conservacion de alimentos categories.
Industrial Drying Of Foods
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Author : Christopher G.J. Baker
language : en
Publisher: Springer Science & Business Media
Release Date : 1997-07-31
Industrial Drying Of Foods written by Christopher G.J. Baker 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 1997-07-31 with Cooking categories.
Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.