Advances in Food Dehydration
eBook - ePub

Advances in Food Dehydration

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Advances in Food Dehydration

About this book

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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Yes, you can access Advances in Food Dehydration by Cristina Ratti in PDF and/or ePUB format. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Half Title
  3. Contemporary Food Engineering
  4. Title Page
  5. Copyright Page
  6. Dedication
  7. Contents
  8. Series Preface
  9. Series Editor
  10. Preface
  11. Editor
  12. Contributors
  13. 1 Dehydration of Foods: General Concepts
  14. 2 Glass-Transition Based Approach in Drying of Foods
  15. 3 Application of Image Analysis in Food Drying
  16. 4 Dehydration and Microstructure
  17. 5 Convective Drying of Foods
  18. 6 Advances in Spouted Bed Drying of Foods
  19. 7 Application and Development of Osmotic Dehydration Technology in Food Processing
  20. 8 Fundamentals and Tendencies in Freeze-Drying of Foods
  21. 9 Rehydration and Reconstitution of Foods
  22. 10 Dehydration Processes for Nutraceuticals and Functional Foods
  23. 11: Drying of Microorganisms for Food Applications
  24. 12 Dryer Modeling
  25. 13 Nonconventional Heating Sources during Drying
  26. 14 Energy Aspects in Food Dehydration
  27. 15 Novel Food Dryers and Future Perspectives
  28. Index