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
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Advances in Food Dehydration
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Table of contents
- Front cover
- Contents
- Series Preface
- Series Editor
- Preface
- Editor
- Contributors
- Chapter 1. Dehydration of Foods: General Concepts
- Chapter 2. Glass-Transition Based Approach in Drying of Foods
- Chapter 3. Application of Image Analysis in Food Drying
- Chapter 4. Dehydration and Microstructure
- Chapter 5. Convective Drying of Foods
- Chapter 6. Advances in Spouted Bed Drying of Foods
- Chapter 7. Application and Development of Osmotic Dehydration Technology in Food Processing
- Chapter 8. Fundamentals and Tendencies in Freeze- Drying of Foods
- Chapter 9. Rehydration and Reconstitution of Foods
- Chapter 10. Dehydration Processes for Nutraceuticals and Functional Foods
- Chapter 11. Drying of Microorganisms for Food Applications
- Chapter 12. Dryer Modeling
- Chapter 13. Nonconventional Heating Sources during Drying
- Chapter 14. Energy Aspects in Food Dehydration
- Chapter 15. Novel Food Dryers and Future Perspectives
- Index
- Back cover
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Yes, you can access Advances in Food Dehydration by Cristina Ratti in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.