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Title:
Advances in food dehydration
Author:
Ratti, Cristina.
ISBN:
9781420052534
Publication Information:
Boca Raton, FL : CRC Press/Taylor & Francis, 2009.
Physical Description:
467 p.
Series:
Contemporary food engineering ; 5
Series Title:
Contemporary food engineering ; 5
Contents:
Dehydration of foods -- Glass transition based approach in drying of foods -- Application of image analysis in food drying -- Dehydration and microstructure -- Convective drying of foods -- Advances in spouted bed drying of foods -- Osmotic dehydration technology in food processing application and development -- Foods freeze-drying -- Rehydration and reconstitution of foods -- Dehydration processes for nutraceuticals and functional foods -- Drying of microorganisms for food applications -- Dryer modelling -- Non-conventional heating sources during drying -- Energy aspects in food dehydration -- Novel food dryers and future perspectives.
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
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Searching... | E-Book | 288643-1001 | ONLINE | Searching... | Searching... |