Bookcover of Food Drying and Dehydration
Booktitle:

Food Drying and Dehydration

Technology and Effect on Food Properties

LAP LAMBERT Academic Publishing (2015-07-03 )

Books loader

Omni badge eligible for voucher
ISBN-13:

978-3-659-75392-3

ISBN-10:
3659753920
EAN:
9783659753923
Book language:
English
Blurb/Shorttext:
Drying food is an ancient practice, and today is one of the most commonly applied conservation methods for foods, both from animal or vegetable origin, due to the many advantages it presents. Given the importance attached to this operation of food technology this e-book aims to make a relatively simple but still comprehensive approach to the drying operation. The topics addressed include: the major regulatory mechanisms of heat and mass transfer and the transfer properties in drying; water activity and sorption isotherms; drying kinetics; the most relevant used methods of drying; examples of dried foods; the effect of drying on some physicochemical properties of food (microstructure, texture, colour, chemical composition and flavour). This book was prepared to meet simultaneously the needs of academic and industry, and in this way it could function as an easy, always ready and first choice element to start any serious consult about the theme.
Publishing house:
LAP LAMBERT Academic Publishing
Website:
https://www.lap-publishing.com/
By (author) :
Raquel P. F. Guiné
Number of pages:
120
Published on:
2015-07-03
Stock:
Available
Category:
Chemical technology
Price:
54.90 €
Keywords:
Food drying, Food dehydration, Food properties., Unit operation

Books loader

Newsletter

Adyen::diners Adyen::jcb Adyen::discover Adyen::amex Adyen::mc Adyen::visa Adyen::cup Adyen::alipay Adyen::unionpay Adyen::paypal Paypal CryptoWallet Wire Transfer

  0 products in the shopping cart
Edit cart
Loading frontend
LOADING