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.
Dehydration of Foods (Food Engineering Series)
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Excellent reference that anyone should have ...,
By A Customer
This review is from: Dehydration of Foods (Food Engineering Series) (Hardcover)
As Process Engineer I found this book to be an excellent reference for anyone that works/designs or uses dehydration processes on their shopfloors. This is the most used reference I have... Great work...
2 of 2 people found the following review helpful:
4.0 out of 5 stars
Excellent in theory,
By A Customer
This review is from: Dehydration of Foods (Food Engineering Series) (Hardcover)
Es un libro excelente en la exposición de la teoría del proceso de secado y en los equipos utilizados. Debiera tener más ejemplos resueltos y un mejor apéndice con información general de distintos productos a secar. Por ejemplo frutas y verduras
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Inside This Book
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First Sentence:
It is not known when the preservation of foods by dehydration began, but history does show that our ancestors learned how to dry foods by trial and error. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
ideal dryers, freeze drying system, osmotic dehydration, humid volume, food dehydration, freeze dehydration, falling rate period, constant rate period, aroma retention, sugar gain, continuous dryer, intermediate moisture foods, vapor diffusivity, osmotic solution, water vapor flux, hurdle technology, tunnel dryers, tray dryer, water activity, critical moisture content, drying medium, osmotic coefficient, solar drying, wet bulb temperature, dried layer Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Food Sci, Food Technol, Hemisphere Publishing, Drying Technol, Van Arsdel, Water Activity Figure, Fick's Law, Physical Principles of Food Preservation, Puerto Rico, Raoult's Law, Universidad de las Americas, Academic Press, Elsevier Applied Science, United States, National Drying Machinery, Arbitrary Scale, Elsevier Science, Dalton's Law, Heat Mass Transfer, International Symposium, Pergamon Press New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
It is not known when the preservation of foods by dehydration began, but history does show that our ancestors learned how to dry foods by trial and error. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
ideal dryers, freeze drying system, osmotic dehydration, humid volume, food dehydration, freeze dehydration, falling rate period, constant rate period, aroma retention, sugar gain, continuous dryer, intermediate moisture foods, vapor diffusivity, osmotic solution, water vapor flux, hurdle technology, tunnel dryers, tray dryer, water activity, critical moisture content, drying medium, osmotic coefficient, solar drying, wet bulb temperature, dried layer Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Food Sci, Food Technol, Hemisphere Publishing, Drying Technol, Van Arsdel, Water Activity Figure, Fick's Law, Physical Principles of Food Preservation, Puerto Rico, Raoult's Law, Universidad de las Americas, Academic Press, Elsevier Applied Science, United States, National Drying Machinery, Arbitrary Scale, Elsevier Science, Dalton's Law, Heat Mass Transfer, International Symposium, Pergamon Press New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 38
books:
See all 38 books this book cites
16
books
cite this book:
See all 16 books citing this book
- ADVANCES IN DRYING V 2 by Mujumdar on 7 pages
- Food Chemistry (Food Science and Technology) by Owen R. Fennema on 6 pages
- Handbook of Food Engineering (Food Science and Technology) by Dennis Heldman on 6 pages
- Water Activity: Theory and Applications to Food (ift Basic Symposium Series) by Louis B. Rockland on 5 pages
- Comix: Hot Air (Comix S.) by Antony Masters on 5 pages
See all 38 books this book cites
- Unit Operations in Food Engineering (Food Preservation Technology) by Albert Ibarz on 12 pages
- Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series) by Enrique Ortega-Rivas in Front Matter, and Back Matter
- Food Processing Handbook by James G. Brennan on page 122
- Hurdle Technologies: Combination Treatment for Food Stability, Safety and Quality (Food Engineering Series) by Lothar Leistner in Front Matter
- Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series) by Jorge E. Lozano in Front Matter
See all 16 books citing this book
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