Freeze Drying of Food Products
Fundamentals, Processes and Applications
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Freeze Drying of Food Products
Fundamentals, Processes and Applications
About this book
FREEZE DRYING OF FOOD PRODUCTS
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.
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Information
Table of contents
- Cover
- Table of Contents
- Title Page
- Copyright Page
- List of Contributors
- Preface
- Acknowledgments
- 1 Freeze‐Drying: Basic Principles and Processes
- 2 Mathematical Modeling of Freeze‐Drying Process
- 3 Freeze Drying of Fruits and Vegetables
- 4 Freeze‐Drying of Meat and Seafood Products
- 5 Freeze‐Drying of Dairy Products
- 6 Freeze‐Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties
- 7 Freeze‐Drying Effect on Nutrients and Their Stability
- 8 Packaging of Freeze‐Dried Products
- 9 Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products
- 10 Commercial Applications of Freeze Drying in Food Processing
- Index
- End User License Agreement