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Advances in food dehydration için kapak resmi
Başlık:
Advances in food dehydration
Yazar:
Ratti, Cristina.
ISBN:
9781420052534
Yayın Bilgileri:
Boca Raton, FL : CRC Press/Taylor & Francis, 2009.
Fiziksel Tanımlama:
467 p.
Seri:
Contemporary food engineering ; 5
Seri Başlığı:
Contemporary food engineering ; 5
İçerik:
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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